This Strawberry Basil Panna Cotta Tart is definitely one of my favorite tarts because not only does it look interesting with those contrasting layers, but it also implies a great flavor combination. Crispy almonds and buttery crust topped with a layer of strawberry jelly followed by a light layer of basil panna cotta.
Source:Home Cooking Adventure
Element
Makes about 8-10 servings
Pate Sablee
1 stick (110g) unsalted butter, room temperature
1/4 cup (30g) powdered sugar
1 egg
1 1/4 cups (160g) all-purpose flour
1/2 cup (50g) ground almonds
1/4 teaspoon (1g) salt
1 tablespoon (15ml) milk
Strawberry jelly
10 oz (300g) fresh or frozen strawberries, cut into pieces
1/4 cup (50g) sugar
1 tablespoon (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tablespoons (30ml) cold water
Basil Panna Cotta
2/3 cup (160 ml) milk
2/3 cup (160 ml) whipped cream
1/2 tbsp (5g) gelatin powder
2 tablespoons (30ml) cold water
1/4 cup (50g) sugar
1/4 cup (7g) fresh basil leaves
1 teaspoon (5g) vanilla extract
To decorate
fresh strawberries
basil leaves or white flowers
honey, to whip strawberries
