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 sucrĂ©e, 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 sucrĂ©e, 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