Tarte fraise basilic pistache - Recette par Chef Sylvain

Ingredients

• 200 g All-Purpose Flour (type 45, sifted)
• 80 g Powdered Sugar (fine icing sugar)
• 100 g Unsalted Butter (softened to pomade consistency)
• 40 g Pistachio Powder (ground pistachios, unsalted)
• 1 Egg (large, room temperature)
• 350 g Heavy Cream (30% fat minimum, preferably 33‑35%)
• 100 g White Chocolate (Valrhona Ivory couverture or other high‑quality white chocolate)
• 12 g Fresh Basil Leaves (washed, roughly chopped)
• 2 g Gelatin Sheet (softened in cold water)
• 60 g Unsalted Butter (softened to pomade consistency for hazelnut cream)
• 60 g Granulated Sugar (for hazelnut‑cranberry cream)
• 50 g Hazelnut Powder (finely ground, unsalted)
• 10 g All-Purpose Flour (to thicken the hazelnut cream)
• 1 Egg (large, room temperature, for hazelnut cream)
• 50 g Dried Cranberries (unsweetened if possible)
• 300 g Fresh Strawberries (washed, hulled, sliced or left whole)
• 10 g Unsalted Butter (for greasing the tart pan)

Instructions

1. Make the pistachio sweet pastry

   Soften 100 g butter in the microwave on low power, then mix with 80 g powdered sugar until smooth. Add the egg, 200 g flour and 40 g pistachio powder, mix until a homogeneous dough forms.

   Time: PT10M

2. Chill the pastry

   Shape the dough into a disc, wrap tightly in plastic wrap and refrigerate for at least 2 hours until firm.

   Time: PT2H

3. Prepare basil‑infused white chocolate ganache

   Heat 350 g heavy cream in a saucepan, add 12 g chopped fresh basil and bring to a boil. Remove from heat, cover and let infuse for 20 minutes. Soften the gelatin sheet in cold water. Blend the basil‑infused cream with an immersion blender, then add 100 g white chocolate and stir until fully melted. Squeeze excess water from the gelatin and whisk it into the warm mixture. Chill the ganache in the fridge overnight.

   Time: PT10M

   Temperature: 100°C

4. Roll and blind‑bake the crust

   Lightly flour a work surface, roll the chilled dough to about 3 mm thickness. Fit it into a 22 cm tart pan, trim excess, and create a 1 cm border. Chill the assembled crust for 1 hour. Pre‑heat oven to 170°C. Line the crust with parchment and fill with baking beans or dried beans. Bake for 10 minutes, then remove the beans and parchment.

   Time: PT15M

   Temperature: 170°C

5. Make hazelnut‑cranberry cream

   Soften 60 g butter, cream with 60 g granulated sugar until pale. Add the egg, 10 g flour, then 50 g hazelnut powder; beat for 1 minute. Fold in 50 g dried cranberries.

   Time: PT10M

6. Bake the tart with cream

   Pour the hazelnut‑cranberry cream into the pre‑baked crust, smoothing the surface. Bake at 170°C for 12‑15 minutes (13 minutes average) until the cream is set and lightly golden.

   Time: PT13M

   Temperature: 170°C

7. Cool the tart

   Remove the tart from the oven, place on a cooling rack and let it cool completely before adding the ganache.

   Time: PT20M

8. Whip the basil ganache

   Transfer the chilled ganache to a mixing bowl, fit with a whisk attachment and whip on medium speed until firm and glossy (about 3‑4 minutes).

   Time: PT5M

9. Pipe and decorate

   Fit a piping bag with a large star tip, pipe rosettes of ganache over the tart surface. Arrange 300 g sliced or whole strawberries in and between the rosettes. Finish with a few fresh basil leaves for garnish.

   Time: PT15M

10. Final chill and serve

    Refrigerate the assembled tart for at least 30 minutes to set the ganache before slicing and serving.

    Time: PT30M

Nutrition Facts

Calories

680

Protein

8 g

Carbohydrates

80 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour
• Instead of Powdered Sugar: Granulated Sugar (processed finer)
• Instead of Unsalted Butter: Margarine
• Instead of Pistachio Powder: Almond Flour
• Instead of Egg: 1/4 cup unsweetened applesauce (for pastry, may affect texture)
• Instead of Heavy Cream: Higher‑fat whipping cream
• Instead of White Chocolate: Any good quality white chocolate
• Instead of Fresh Basil Leaves: Fresh Mint (different flavor)
• Instead of Gelatin Sheet: Agar‑agar (different setting properties)
• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Caster Sugar
• Instead of Hazelnut Powder: Almond Flour
• Instead of All-Purpose Flour: Cornstarch
• Instead of Egg: 1 tbsp aquafaba
• Instead of Dried Cranberries: Raisins
• Instead of Fresh Strawberries: Raspberries
• Instead of Unsalted Butter: Shortening

Equipment Needed

• Mixing Bowl
• Whisk
• Stand Mixer (optional)
• Rolling Pin
• 22 cm Tart Pan
• Parchment Paper
• Kitchen Scale
• Plastic Wrap
• Microwave (optional)
• Saucepan
• Immersion Blender (optional)
• Spatula
• Pastry Brush (optional)
• Piping Bag
• Large Star Tip
• Knife
• Cooling Rack
• Oven Mitts

Critical Steps — Do Not Skip

• Chill the pistachio pastry for at least 2 hours before rolling.
• Infuse basil in hot cream for 20 minutes to extract flavor.
• Blind‑bake the crust to prevent sogginess.
• Whip the basil ganache until firm before piping.
• Cool the baked tart completely before adding ganache.

Chef Tips from the Video

• Use high‑quality pistachio powder for a deep, authentic flavor.
• Fresh basil gives the ganache a bright, aromatic note; avoid dried basil.
• Chill the dough between rolling steps to keep it from warming up.
• For a glossy finish, brush the crust lightly with a beaten egg before blind‑baking.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 2 days.

Freezer: Freeze whole tart (unfilled with fresh strawberries) for up to 1 month; thaw in fridge before adding fresh fruit.

Room temperature: Do not leave out longer than 2 hours; ganache may soften.

Make-Ahead Tips

• The pistachio pastry can be prepared 2 days ahead and kept refrigerated or frozen.
• Basil ganache can be made the day before; keep it covered in the fridge.
• The tart can be assembled (without fresh strawberries) up to 24 hours ahead; add fruit just before serving.

Frequently Asked Questions