The Best Strawberry Tart

Instructions

White Wine Jelly (optional):

1. Mix sugar & agar-agar.
2. Heat wine & water and add in the sugar/agar-agar.
3. Boil for another minute and pour it into a tray.
4. Let it cool down in the fridge.

Almond Cream:

1. Beat the butter lightly.
2. Sift in powdered sugar, and almond powder and mix.
3. Add the eggs gradually and mix.
4. Finally, add in the rum and mix.
5. Rest in the fridge overnight.

Strawberry Confit:

1. Mix sugar & pectin.
2. Heat the strawberry puree and when it’s 40℃ add in the sugar & pectin.
3. Once it starts boiling boil for another 1~2min and add the lemon juice.
4. Let it boil for another 10sec and take it off the heat. Store in the fridge until use.

Basil Whipped Cream:

1. Bloom gelatin in ice-cold water.
2. Heat the heavy cream with basil. Blend it to infuse fully.
3. Strain the hot basil heavy cream and add it to white chocolate.
4. Squeeze the bloomed gelatin, add it in and blend.
5. Wrap it and let it cool/rest in the fridge overnight (at least 12hrs)

Assembly:

1. Pipe the almond cream into the tart shell and bake for 10~12mins at 160℃. (The almond cream is thinner than usual so I’m baking it for a shorter time)
2. Pipe the strawberry confit and smooth it out flat.
3. Whip the basil whipped cream and pipe it above the strawberry confit.
4. Place sliced strawberries on top.
5. Place white wine jelly.