LEMON BASIL
TART
RECIPE BY
ANTONIO BACHOUR
A fusion of lemon, raspberry and basil is what makes this tart from Antonio Bachour
irresistible!
INTERMEDIATE
LEMON BASIL CREAM
90 MINS
RASPBERRY GELEE
SABLE DOUGH
MAKES 2 x 17cm tarts
SABLE DOUGH
INGREDIENTS METHOD
120g (4.23oz) unsalted butter, cubed In the bowl of a stand mixer fitted with a paddle attach-
265g (9.35oz) plain (all purpose) flour ment, add the cold butter, flour, sugar, salt and almond meal
65g (2.29oz) icing (confectioners’) sugar and beat until the mixture resembles breadcrumbs. Add the
pinch of salt eggs and continue mixing. Bring the mixture together by
30g (1.06oz) almond meal hand until it forms a ball. Remove the dough from the bowl
47g (1.66oz) whole eggs and roll it to 5mm thickness between 2 layers of acetate
unsalted butter for tart rings paper. Cover in plastic wrap and refrigerate for 4-5 hours.
100g (3.53oz) Callebaut Mycryo Cocoa But-
ter, for dusting Grease small tart rings with butter. Remove the dough from
fridge and cut strips of dough to fit and line each tart ring.
Cut the base of the tart and set it into the tart rings. Place
EQUIPMENT the tart rings into the fridge for 5 minutes to cool. Once
cool, remove from the fridge and trim the sides of the tart
stand mixer using a knife. Bake at 165°C for 20 minutes. Remove the
tape measure tarts from the oven and sift cocoa butter over them.
full size perforated silicon mat
2 perforated tart rings 17cm
2 acetate sheets
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
RASPBERRY GELEE
INGREDIENTS METHOD
4.25g (0.15oz) gold gelatine sheets Bring half the puree, sugar and water to a boil in a small
200g (7.05oz) Ravifruit raspberry puree pot. Soak the gelatine in ice water until softened, squeeze
42g (1.48oz) caster (superfine) sugar out excess water and set aside. Once the puree mixture has
21g (0.74oz) water come to a boil, stir in the gelatine to dissolve. Add the re-
QS fresh raspberries maining puree and transfer the mixture to a bowl and cool
to room temperature.
EQUIPMENT
Cut fresh raspberries in half and place them onto the tart.
depositor Pour the gelee over the fresh raspberries using a depositor.
Place the tarts in the fridge until the gelee sets.
LEMON BASIL CREAM
INGREDIENTS METHOD
3g (0.11oz) gold gelatine sheets Soak the gelatine in ice water until softened, squeeze out
200g (7.05oz) whole eggs excess water and set aside. Place the eggs, sugar, lemon
150g (5.29oz) caster (superfine) sugar juice and lemon zest in a bowl and mix using a whisk. Place
150g (5.29oz) fresh lemon juice the bowl over a Bain Marie and cook until 82°C, stirring con-
3g (0.11oz) lemon zest stantly. Remove from the heat and add the drained gelatine.
150g (5.29oz) unsalted butter, soft Cool the mixture to 40°C over an ice bath. Add the chopped
4g (0.14oz) basil leaves, chopped basil leaves and emulsify using a stick blender, adding the
butter in stages.
EQUIPMENT
stick blender
whisk
FINISHING
INGREDIENTS
METHOD
150g (5.29oz) nappage Transfer the lemon basil cream to a piping bag and cover
400g (14.11oz) fresh blueberries the tart with the cream. Use a palette knife to smooth out
400g (14.11oz) fresh raspberries the top and ensure the raspberries are completely covered.
200g (7.05oz) fresh strawberries Place the tarts in the fridge for approximately 30 minutes to
QS plastic chocolate flowers set.
QS microgreens
Place some nappage ( see our online video for instruc-
EQUIPMENT tions) in a clear mixing bowl and toss the blueberries in it to
coat them. Return the blueberries to a clean bowl and re-
disposable piping bag peat the process for the strawberries and raspberries. Deco-
large angled palette knife rate the tarts with the blueberries, raspberries then the
strawberries. Add the plastic chocolate flowers ( see our
online video for instructions) and finish with microgreens.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
