Strawberry Sweet Basil Tart
One of the best parts of Summer is indulging in all the yummy deliciousness that is strawberry season, and this year I strove to create a new recipe that encapsulates all those fresh flavors in one tart! 🍓
Come celebrate the season with me by baking this absolutely gorgeous dessert, featuring homemade pate sucrée, delicious crème d’amande (yummy almond cake!), fresh strawberry coulis, and then dollops of sweet basil whipped white chocolate ganache to top it all off – this might be one of my favorite recipes EVER!
What you will learn:
- How to make my favorite go-to recipe for pate sucrée
- A simple and yummy recipe for homemade
- crème d’amande
- Process for making a strawberry coulis and a fresh whipped ganache
- Decoration ideas and suggestions
What’s Included:
- Recipes for pate sucrée, crème d’amande, strawberry coulis, and sweet basil whipped ganache
- Make ahead and storage tips
- Access to the Live virtual class, a recording of the class for 30 days, and an exclusive Facebook community group of bakers around the world
Special Equipment Needed:
mixing bowls, small – medium saucepans, immersion blender or food processor or regular blender, electric mixer (optional), whisk, rolling pin, 9″-9.5″ tart pan or 6 individual 4″ tarts, offset metal spatula (optional), piping bag, round piping tip (Ateco 804/806 or Wilton 2A, 10mm)
Ingredients Needed:
powdered gelatin or sheet gelatin, white chocolate chips, heavy whipping cream, fresh basil, green food coloring (optional), all-purpose flour, powdered sugar, almond flour (or meal) (optional), salt, unsalted butter, eggs, vanilla extract, strawberries, granulated sugar, lemon