LEMON BASIL TART

cooking

Shortbread tart shell

• Mix all the dry ingredients in the bowl of a food processor. Add cold GRANDPRO Tart margarine (chopped into small cubes) and turn the mass into a crumb using а paddle attachment. Add an egg last of all. Quickly knead the dough and roll out 2–2.5-mm thick between two sheets of parchment paper or silicone mats.
• Let the dough stabilize in a refrigerator for at least 4 hours.
• Form and freeze the tart shell before baking.
• Set convection mode and bake at 150—160˚C for about 15 minutes (until deeply golden).

Chocolate ganache

• Bring half of the cream and gelatin mass to a boil. Pour over the white chocolate.
• Emulsify with an immersion blender. Add the rest of the cold cream and emulsify again.
• Let it stabilize in a refrigerator 10–12 hours.
• Whip at medium speed of the mixer until smooth, stable peaks.
• Use to decorate the tart (after applying creams and jelly).

Vanilla custard

• Pour milk in a saucepan, bring to a boil and remove from heat.
• Combine eggs with sugar, starch and mix well with a whisk.
• Gently strain the milk into the egg mixture stirring all the time.
• Pour the cream back into the saucepan, heat and boil for about 2 minutes stirring until it begins to thicken. At the very end, add GRANDPRO Cream margarine and vanilla extract, stir well until completely dissolved.
• Remove the cream from heat, pour into a cup, cover with cling film in contact and put in a refrigerator to cool it completely.
• Use for cooking almond hazelnut cream.

Almond hazelnut cream

• Chop the nuts.
• Put GRANDPRO Cream margarine and powdered sugar in the bowl of a mixer and mix until white.
• Add the chopped nuts continue mixing.
• Add vanilla custard.
• Whip until smooth.
• Spread the cooked cream in a thin layer evenly over the shortbread tart shell.

Lemon basil cream

• Mix eggs, lemon zest, sugar, and chopped basil leaves in a bowl. Add lemon juice and pour into a saucepan.
• Cook on low heat stirring constantly, until the cream thickens (until boiling).
• Remove from heat and strain to remove basil leaves and lemon zest.
• Cool the cream to 45˚C and then add GRANDPRO Cream margarine. Whip with an immersion blender.
• Pour the cream in the shortbread tart shell over the almond hazelnut cream. Cool in a refrigerator for at least 3 hours.

Strawberry jelly

• Soak gelatin in cold water (120 g).
• Pour 300 g of water in a saucepan. Add lemon juice and sugar.
• Cook over medium heat stirring, until the sugar dissolves. Add a drop of red coloring. Remove from heat and leave to cool to room temperature.
• Dissolve gelatin over low heat stirring all the time (do not boil!).
• Pour the gelatin in a thin stream into the sugar syrup and cool to room temperature.
• Lay fresh strawberries evenly in a silicone mold. Pour gelatin syrup over berries.
• Put the jelly in a refrigerator to stabilize.

Assembling and decorating the tart

• Put strawberry jelly on a chilled cake with two types of cream.
• Garnish with chocolate ganache (using a pastry bag) and a sprig of basil.