Strawberry-Basil Tart PDF [PDF]

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STRAWBERRYBASIL TART

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

2 Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

STRAWBERRY-BASIL TART for 6 tarts d=12 cm

GELATIN MASS Ingredients

Total weight: ~ 49 g

100%

7g

14%

42 g

86%

Powdered gelatin 200 Bloom Cold water

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk. 2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom. 3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve. 4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can be weighed and worked with more conveniently. The ratio of gelatin to water should always be 1:6 (one part of gelatin and six parts of water). 5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days. TIP If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as required.

BASIL CHANTILLY CREAM Ingrеdients

Total weight: ~ 930 g

100%

Milk 2.5%

60 g

6%

Sugar

60 g

6%

Gelatin mass

40 g

4%

Mascarpone

150 g

16%

Whipping cream 35%

600 g

65%

20 g

2%

Fresh basil leaves

1 Pour milk into the saucepan. Add sugar and gelatin mass. Warm the mixture up to around 80 °C / 176 °F until the sugar dissolves and the gelatin melts. 2 Remove the mixture from the heat. Put the mascarpone in a measuring cup. 3 Pour the milk, sugar and gelatin mixture on top of the mascarpone and blend all the ingredients with a hand blender to ensure a homogeneous and smooth emulsion. 4 Transfer the mixture to a mixing bowl. Add cold whipping cream. Blend everything with the hand blender briefly. 5 Add fresh basil leaves, torn in pieces. 6 Cover the Chantilly cream with plastic wrap touching the surface and put it in the fridge for at least 6 hours, better overnight. Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

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STRAWBERRY-BASIL TART for 6 tarts d=12 cm

STRAWBERRY COMPOTE Ingrеdients

Total weight: ~ 161 g

100%

Strawberry puree

100 g

62%

Raspberry puree

20 g

13%

Glucose syrup

12 g

7%

Inverted sugar

6g

4%

Pectin NH

2g

1%

Gelatin mass

6g

4%

Lemon juice

10 g

6%

5g

3%

Sugar

1 Place raspberry puree, strawberry puree, inverted sugar and glucose syrup into a saucepan. Heat the mixture to 30-35 °C / 86-95 °F until the puree melts and all the sugars dissolve. 2 Mix pectin and sugar. Then gradually add them to the mixture, whisking constantly. 3 Continue heating the mixture on medium heat, bring it to a boil and cook for about 30 seconds to activate the pectin. Then remove it from the heat. 4 Add the lemon juice and the gelatin mass into the saucepan, and mix everything well with a whisk. 5 Transfer the compote to a clean mixing bowl, cover it with plastic wrap touching the surface and put it in the fridge for a few hours until it cools down and sets.

ALMOND SHORTCRUST PASTRY Ingrеdients

Total weight: ~ 462 g

All-purpose flour

180 g

100% 39%

Cornstarch

20 g

4%

Icing sugar

80 g

17%

Butter 82%

110 g

24%

Almond powder

30 g

6%

Whole eggs

40 g

9%

2g