Strawberries, basil and lime tart

Instructions

Lime short crust pastry

1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and lime zest.
2. Add lightly beaten whole egg and mix to combine.
3. Add the sifted flour and mix just to combine.
4. Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
5. Brush the interior of your ring with butter, 3.5 inches x 11.5, (9x29 cm), and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
6. Roll the dough gently until you have an even 3mm thickness
7. Gently ease the dough into the sides of the moul, use your fingertips to press the pastry into the edges and up the wall of the tin.
8. Using the knife, remove the overhanging pastry.
9. Prick the base with a fork and refrigerate for 2 hours.

Basil and lime chantilly

1. Soak gelatin sheets in cold water.
2. Heat heavy cream until 190F (90°C) and add lime zest and basil leaves.
3. Let infuse for 5 minutes.
4. Heat heavy cream, add winged gelatin sheets and stir to melt.
5. Melt chocolate and pour hot heavy cream, mixing well with a rubber spatula.
6. Use a hand blender to combine, toner with cling film and refrigerate overnight.

Lime Biscuit moelleux

1. Melt the butter and set aside.
2. With a hand blender, mix almond powder, icing sugar, egg yolks, 20 g egg whites and lime zest.
3. Whip the remaining egg whites with granulated sugar.
4. Combine the 2 mixtures and add melted butter

To bake

1. Heat fan oven at 325F (160°C).
2. Bake the tart for 16 minutes.
3. With a pastry bag, spread a layer of lime biscuit over the tart and bake for 12/14 minutes or until the sponge is set.
4. Let cool and remove the pastry ring.

Strawberries custard

1. Soak gelatin sheets in cold water.
2. In a mixing bowl, combine egg whites with sugar and mix to combine.
3. Heat strawberries puree until 125F (50°C).
4. Pour the warm puree over the egg whites and cook, stirring constantly, until 180F (82°C).
5. Sift the mixture, add winged gelatin sheets and stir to melt.
6. Let cool until 110F (45°C), add diced butter and blend with a hand blender to combine.
7. Pour the custard into the tart shell and refrigerate to set.

To assemble

1. Sift the basil chantilly.
2. Add mascarpone cheese and whip until fluffy but firm (do not over whip).
3. Place the chantilly in a pastry bag, with Flower petal nozzle and pipe half the tart.
4. Decorate the other half with strawberries and fresh basil leaves.
5. Enjoy.