Recipe for 120 tartlets
- 265 g Butter
- 165 g Icing sugar
- 90 g Eggs
- 55 g Almond powder
- 2 g Salt
- 440 g Flour
- 10 g Basil
In a mixer, using the leaf, mix eggs, sugar, salt and basil till creamy colour. Add almond powder and flour and mix until smooth. Allow to rest for approximately 2 hours in the fridge.
Spread with a pastry sheeter at 3mm-thick. Cut out squares of 3x3 cm. Bake at 155°C until golden brown.
- 300 g Tomato purée
- 300 g Sicoly® strawberry compotée
- 20 g Lemon juice
- 100 g Sugar
- 20 g Gelatine
- 450 g Whipped cream
Heat a small quantity of tomato purée and add gelatin. Allow to cool down and add the rest of tomato purée, sugar, SICOLY® strawberry purée and lemon juice.
When mixture reaches 30°C, gently mix with whipped cream and pipe into Silikomart® SF105 moulds.
Unmould the strawberry and tomato entremets and dip them inside a neutral red glazing. Place them on top of the basil biscuits.
Decorate with a strawberry and chervil.