With the arrival of spring, and that of strawberries, what could be better than a fresh, fruity and colorful dessert? Here is a recipe for strawberry and matcha tartlets with a little basil and arugula confit! Very original, yet it is a combination of flavors that works wonderfully well!
The tartlets are composed in detail:
- With a crispy sweet dough
- Almond cream with honey and olive oil
- With a basil-arugula and olive oil confit
- From panna cotta domes to matcha
- And fresh strawberries, for me it was gariguettes.
The recipe is for 6 tarts. You will need 7 cm diameter tart circles and a 5 cm half-sphere silicone mold.
The recipe for strawberry tarts, matcha, basil-arugula confit
The sweet dough
You can easily halve the quantities if you don't want to have too many leftovers. Know that the sweet dough freezes without problem.
- 250g of organic softened butter
- 125g of organic muscovado sugar
- 1 whole organic egg
- 1 organic egg yolk
- 125g of organic almond powder
- 3g of salt
- 400g of organic T55 flour
Matcha panna cotta domes
- 100g of organic whole liquid cream
- 100g organic whole milk
- 10g of organic sugar
- 1g of agar agar or 3g of gelatin (agar agar tends not to withstand freezing very well and gives off a little water, however this does not affect this recipe too much!)
- 3g of ultra premium organic matcha tea or from tea premium matcha organic
Basil, arugula and olive oil confit
- 20g of organic basil
- 15g of organic arugula
- 5g of organic honey
- 20g of organic olive oil
Almond cream honey olive oil
- 20g organic softened butter
- 12g of organic honey
- 20g of organic olive oil
- 40g of organic almond powder
- 40g organic egg
- 4g of organic flour
- A pinch of salt
+ About 250g of organic strawberries (here Gariguettes)
(optional: Green velvet effect spray bomb)
Strawberry tartlet process, matcha, basil arugula confit
The sweet dough
Work the soft butter with the sifted muscovado sugar, add the whole egg and the yolk, then the almond powder and salt. Finally, incorporate the flour without overworking the dough. Film and freeze in the fridge for at least one night.
Matcha panna cotta domes
In a small saucepan, combine the cream, milk, sugar and agar agar. Cook for 30 seconds at a boil (starting to count at the first broths) then remove from the heat. If you have chosen to use gelatin instead of agar agar, consider rehydrating it and stirring it in at this time.
Pour a little bit of the panna cotta maker over the matcha to form a kind of dough and then fold this batter into the rest of the maker. Pour into the half-sphere impressions to the brim then place in the freezer for at least 3 hours.
Jacking and baking the tart bases + almond cream, honey, olive oil
Roll out the sweet dough to about 2-3mm and darken the tart circles by 7 cm. Bake at 220 ° C for about 5 minutes then lower to 160 ° C and continue cooking for about 8 minutes. Take the bottoms out of the oven and let them cool while making the almond cream.
Work the softened butter with the honey, add the olive oil, almond powder, salt, egg and finally stir in the flour. Distribute among the tart shells and place back in the oven for about 9 minutes at 160 ° C. The cream should be cooked while remaining soft. Then let cool completely.
Basil arugula confit
In a small chopper, mix together the arugula and basil. Then add the honey and olive oil and blend again until you get a texture similar to that of a pesto.
Arrangement of strawberry tarts, matcha, basil arugula confit
Spread a little basil arugula confit on the tart shells (about a teaspoon).
Unmould the frozen panna cotta matcha domes and place them on a wire rack. Spray them with the green velvet effect spray (I advise you to do this in the dishwasher to protect your worktop, the cocoa butter is very painful to clean) by placing the spray about twenty centimeters from the domes to avoid putting too much material or that there are cracks. Then move the panna cotta onto the tart shells, over the basil-arugula confit.
Cut the strawberries in half (don't take too big) and place them around the perimeter of the domes. You can polish them with a little neutral glaze to make them shine.
Simply decorate with a few small basil leaves then let the strawberry, matcha and basil arugula confit tarts thaw in the fridge at least 4 hours before tasting.
Good achievement! 😀
Olivia is passionate, she is 21 years old, she enjoys reading, yoga and baking.
