With the arrival of spring — and of strawberries — what could be better than a fresh, fruity and colorful dessert? Here we're sharing a recipe for strawberry and matcha tartlets with a little basil and arugula confit! Very original, yet it's a flavor pairing that works beautifully!
Here's exactly what the tartlets are made of:
- A crisp sweet pastry dough
- A honey and olive oil almond cream
- A basil-arugula confit with olive oil
- Matcha panna cotta domes
- And fresh strawberries — mine were gariguettes.
This recipe makes 6 tartlets. You will need tartlet rings 7 cm in diameter as well as a 5 cm half-sphere silicone mold.
The recipe for strawberry, matcha, basil arugula confit tartlets
The sweet pastry dough
You can easily halve the quantities if you don't want too many leftovers. Note that the sweet pastry dough freezes without any problem.
- 250g of organic softened butter
- 125g of organic muscovado sugar
- 1 organic whole egg
- 1 organic egg yolk
- 125g of organic ground almonds
- 3g of salt
- 400g of organic T55 flour
The matcha panna cotta domes
- 100g of organic heavy cream
- 100g of organic whole milk
- 10g of organic sugar
- 1g of agar agar or 3g of gelatin (agar agar tends not to freeze very well and releases a bit of water, but this doesn't affect this recipe too much!)
- 3g of organic ultra premium matcha tea or organic premium matcha tea
The basil, arugula and olive oil confit
- 20g of organic basil
- 15g of organic arugula
- 5g of organic honey
- 20g of organic olive oil
The honey olive oil almond cream
- 20g of organic softened butter
- 12g of organic honey
- 20g of organic olive oil
- 40g of organic ground almonds
- 40g of organic egg
- 4g of organic flour
- A pinch of salt
+ About 250g of organic strawberries (here, Gariguettes)
(optional: green velvet effect spray)
Method for the strawberry, matcha, basil arugula confit tartlets
The sweet pastry dough
Work the soft butter with the sifted muscovado sugar, add the whole egg and the yolk, then the ground almonds and the salt. Finally, incorporate the flour without overworking the dough. Wrap in plastic film and chill in the fridge for at least one night.
The matcha panna cotta domes
In a small saucepan, pour in the cream, the milk, the sugar and the agar agar. Boil for 30 seconds (starting to count from the first bubbles) then remove from the heat. If you chose to use gelatin instead of agar agar, remember to rehydrate it and add it at this point.
Pour a very small amount of the panna cotta mixture onto the matcha so as to form a kind of paste, then incorporate this paste into the rest of the mixture. Pour into the half-sphere molds right up to the rim, then place in the freezer for a minimum of 3 hours.
Lining and baking the tart shells + honey olive oil almond cream
Roll out the sweet pastry dough to about 2-3mm and line the 7 cm tartlet rings. Bake at 220°C for about 5 minutes then lower to 160°C and continue baking for about 8 minutes. Take the shells out of the oven and let them cool slightly while you make the almond cream.
Work the softened butter with the honey, add the olive oil, the ground almonds, the salt and the egg, and finally incorporate the flour. Divide among the tartlet shells and return to the oven for about 9 minutes at 160°C. The cream should be cooked through while still staying soft. Then leave to cool completely.
The basil arugula confit
In a small chopper, blend together the arugula and the basil. Then add the honey and the olive oil and blend again until you get a texture similar to that of a pistou.
Assembling the strawberry, matcha, basil arugula confit tartlets
Spread a little basil arugula confit over the tartlet shells (about a small teaspoon).
Unmold the frozen matcha panna cotta domes and place them on a wire rack. Spray them with the green velvet effect spray (I recommend doing this in the dishwasher to protect your countertop — cocoa butter is a real pain to clean), holding the spray about twenty centimeters away from the domes to avoid applying too much product or ending up with cracks. Then transfer the panna cottas onto the tartlet shells, on top of the basil-arugula confit.
Cut the strawberries in half (don't pick ones that are too big) and place them around the edge of the domes. You can glaze them with a little neutral glaze to make them shine.
Simply decorate with a few small basil leaves, then let the strawberry, matcha, basil arugula confit tartlets thaw in the fridge for a minimum of 4 hours before enjoying.
Happy baking! 😀
Olivia is passionate, she is 21 years old, and she loves reading, yoga and baking.
