Cédric Grolet’s Strawberry Basil Tart

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Tart shell

1. Let's start with the Creamed Sweetened Short Pastry (1)

2. The recipe is HERE

Kitchen ScaleFood Wrap

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Blind baking

3. Roll out the dough to 0.11" (or 1/8" or 0.3 cm) and line a pastry ring

4. Then, Grolet says to chill the dough for a whole day. I believe 4 hours is enough. This step allows the dough to stabilize and be blind-baked properly.

Perforated Baking PanSilicone Baking MatPerforated Baking Mat

Tart Ring 8″Tart Ring 8 inch

5.  Then, Grolet recommends blind baking: bake in the oven for 25 minutes at 320 °F / 160 °C

6. Mix the Egg Yolks (½ Cup or 100 g) and the Cream (2 Tablespoons or 25 g) in a small bowl

7.  Then, brush with the egg wash using brush and bake for 10 minutes — this gives a nice golden color

8.  I showed you how to line and blind bake, HERE. "Blind bake" means baking the crust with nothing in it

6-Inch Stainless Steel Mixing BowlStainless Steel Mixing BowlLarge Mixing Bowls, Stainless SteelDeBuyer WhiskKitchenAid WhiskWhisk Silicone Coated

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The almond cream

9. Whisk together the Butter (2 Tablespoons or 25 g) (which should be soft like a pomade), the Sugar (2 Tablespoons or 25 g), the Almond Flour (¼ Cup or 25 g), and the Egg (1 Tablespoon or 25 g)

10. Pour into the prebaked tart shell

11. Slice the Strawberries (½ Cup or 50 g) and gently press the slices into the almond cream

12.  Bake for 10 minutes

13. Allow to cool down

Non-Slip Cutting BoardsOak cutting boardSekiryu Santoku Japanese Knife4 Japanese Knives

14. Optionally, you can soak with Simple Syrup, although Grolet doesn’t mention it.

15. The recipe is HERE

Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

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The Pastry cream

16. Let's start with the Pastry Cream (1 ½ Cup or 220 g)

17.  There are several recipes on the site, but the one I recommend is Grolet’s version, HERE. It holds up better in tarts and makes them less soggy.

18. The recipe is HERE

19. Spread the Pastry Cream (1 ½ Cup or 220 g) and smooth it with with an offset Icing Spatula

20. Make sure there’s enough space left to add the strawberry jam — if not, remove a bit of the cream

21.  Refrigerate

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Strawberry Jam

22.  In a saucepan, cook at 240 °F / 115 °C the Strawberry purée (1 Tablespoon or 15 g) and the Sugar (2 Tablespoons or 30 g)

23. Add hulled the Strawberries (1 ⅓ Cup or 150 g). Cook until they become tender.

24. In a bowl, mix the dry ingredients to prevent lumps: the Powdered Glucose (0.35 oz or 10 g), the Powdered Pectin NH (1 teaspoon or 6 g), and the Cream of Tartar (1 teaspoon or 6 g)

25. Pour in and whisk while continuing to cook at 220 °F / 104 °C

26. Thicken and transfer to a clean bowl

27.  Let cool at room temperature

28. Fill the tart and spread with with an offset Icing Spatula

Wilton Offset Spatula

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Basil Pesto

29. For the pesto you will need Basil leaves. There are several varieties to choose from. Personally, I prefer Thai or African basil — I find their aroma and flavor superior to the Italian variety. That's why I grow my own in my Los Angeles backyard

30. Simply chop: the Basil leaves (0.1 oz or 3 g), the Marzipan (1 Tablespoon or 15 g), the Olive Oil (4 Tablespoons or 50 g), the Honey (2 teaspoons or 20 g), and the Yuzu Juice (2 teaspoons or 14 g) (or just some lemon juice)

31. I use a Cup Food Chopper

32. Adjust the flavor: you can use more basil — I reduced the quantity, but it’s up to your taste

33. Swirl the pistou into the tart. I am using a small piping bag

Ninja Food Chopper Express

34. Slice the Strawberries (1 ½ Cup or 180 g) and mix the slices in a bowl with the Olive Oil (2 teaspoons or 10 g). This helps them shine and prevents oxidation.

35. Arrange the slices in a rosette pattern over the tart