Desserts > Dessert Presentation > Plating Techniques > Garnishing with Herbs (Mint, Basil, etc. for Desserts)

Strawberry Tart with Basil Crème Pâtissière

This recipe demonstrates how to elevate a classic strawberry tart by infusing the crème pâtissière with fresh basil. Learn about plating techniques that enhance the visual appeal of the tart, focusing on using fresh herbs for a vibrant and sophisticated presentation.

Prep Time
45 minutes
Cook Time
25-30 minutes
Servings
8
Ingredients
  • 1 recipe Pâte Sucrée (Sweet Pastry)
  • 500 g Fresh Strawberries
  • 50 g Granulated Sugar
  • 20 g Cornstarch
  • 3 Egg Yolks
  • 250 ml Whole Milk
  • 20 g Unsalted Butter
  • 15 Fresh Basil Leaves
  • 2 tbsp Apricot Jam (for glazing)
  • 1 tbsp Water (for glazing)

Prepare the Pâte Sucrée

Prepare your favorite Pâte Sucrée recipe (sweet pastry crust). Roll out the dough and press it into a tart pan with a removable bottom. Prick the bottom of the crust with a fork and blind bake it at 180°C (350°F) for 20-25 minutes, or until golden brown. Let cool completely.

Make the Basil Crème Pâtissière

In a saucepan, whisk together the sugar and cornstarch. Add the egg yolks and whisk until pale and smooth. Gradually whisk in the milk. Add 10 fresh basil leaves to the mixture. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the butter until melted and smooth. Remove the basil leaves. Strain the crème pâtissière through a fine-mesh sieve to ensure a smooth texture. Let cool completely, covering the surface with plastic wrap to prevent a skin from forming.

Assemble the Tart

Spread the cooled basil crème pâtissière evenly over the baked tart crust. Arrange the fresh strawberries on top of the crème pâtissière in a decorative pattern. Halve or quarter the strawberries depending on their size. Warm the apricot jam with water in a small saucepan until melted and smooth. Brush the glaze over the strawberries to give them a glossy finish.

Basil Garnish and Plating

Chiffonade the remaining 5 basil leaves (roll them tightly and slice thinly). Sprinkle the chiffonade basil over the strawberries for a fresh herbal aroma and a touch of elegance. Slice the tart into individual portions. Use a spatula to carefully transfer each slice onto a plate. Place a small dollop of whipped cream or mascarpone cheese next to the tart slice for added richness. Add a few whole basil leaves or small basil sprigs near the tart slice for a pop of green and a visual cue of the basil flavor. Optionally, you can drizzle a small amount of balsamic glaze around the tart slice for a sweet and tangy contrast.

Plating for Visual Impact

Consider the background of your plate. A white plate allows the colors of the tart and basil to stand out. The arrangement of the strawberries on the tart should be visually pleasing, such as a spiral pattern or concentric circles. The basil chiffonade should be evenly distributed to create a delicate herbal aroma with each bite. A small, edible flower can also be added for a touch of whimsy. Think about creating layers by placing one element on top of another.

Flavor Balancing and Harmony

The sweetness of the strawberries is balanced by the herbal notes of the basil in the crème pâtissière. The apricot glaze adds a touch of sweetness and shine. The tart crust provides a buttery and slightly crumbly texture that complements the smooth crème pâtissière and the juicy strawberries. The additional dollop of mascarpone or whipped cream offers a contrasting texture and richness that enhances the overall experience. All elements work together to create a harmonious and balanced dessert.

Nutrition Facts Estimated per serving (1/8 of tart)

Calories: Approximately 350-400 kcal Protein: 5-7g Fat: 20-25g Carbohydrates: 35-40g Note: These values are estimates and may vary depending on the specific ingredients used and the Pâte Sucrée recipe.

Other Important Considerations for Nutrition

This dessert contains a moderate amount of calories, fat, and sugar. Consume in moderation as part of a balanced diet. Using a whole-wheat pâte sucrée can increase the fiber content. Consider using less sugar in the crème pâtissière to reduce the overall sugar content. Strawberries are a good source of vitamin C and antioxidants. The fresh basil provides minimal calories but adds valuable antioxidants and flavor.

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FAQ

  • Can I use a different type of berry?

    Yes, you can substitute other berries such as raspberries, blueberries, or blackberries. Adjust the sweetness of the crème pâtissière accordingly depending on the tartness of the berries.
  • Can I make the crème pâtissière ahead of time?

    Yes, you can make the crème pâtissière up to 2 days in advance. Store it in an airtight container in the refrigerator. Make sure to cover the surface with plastic wrap to prevent a skin from forming.
  • What can I use if I don't have apricot jam for glazing?

    You can use other fruit jams such as strawberry jam or raspberry jam. Alternatively, you can make a simple syrup by boiling equal parts of sugar and water until the sugar dissolves. Brush the syrup over the strawberries for a glossy finish.