Strawberry and basil tart with olive oil custard
Ingredients
For
6
personnes
For the shortcrust pastry:
- 16 cl of milk
- 1 egg
- 2 teaspoons of fleur de sel
- 2 teaspoons of caster sugar
- 12 cl of full-flavoured olive oil
- 500g of flour
For the olive oil custard:
- 220g of fresh whole milk
- 30g of full-fat single cream
- 1/2 vanilla pod
- 2 egg yolks
- 75g of sugar
- 8g of flour
- 12g of Maïzena
- 40g of strong-flavoured olive oil
- 25g of semi-salted butter
- 500g strawberries
- About fifteen fresh basil leaves
Tip
The strawberry and basil tart recipe also works with strawberries and mint! You could also try the strawberry tartlet version, with an orgeat and olive oil dressing, and olive oil-infused iced milk!
Instructions
Prepare the shortcrust pastry:
- In a mixing bowl, mix the milk, beaten egg, salt and sugar with the olive oil.
- Sift the flour and fold it into the previous mixture in several batches, kneading very quickly to maintain a crumbly texture.
- Place the dough on a floured work surface and flatten it with the palm of your hand, pushing it outwards in front of you. Gather it into a ball and repeat the process. Shape into a ball, wrap in cling film and leave to rest for 4 hours in the fridge; you can also prepare the dough the day before and leave it in the fridge overnight. Freeze some of it if you don’t need it all.
- Once the pastry has rested, roll it out on your work surface and line your tart tin. Blind-bake for about 20 minutes at 180°C until the tart is a light golden colour. Leave to cool before filling.
Prepare the olive oil custard:
- In a saucepan, bring the milk, cream and the seeds scraped from the vanilla pod to the boil. Meanwhile, in a mixing bowl, whisk the egg yolks with the sugar, flour and cornflour.
- Add the mixture of boiling milk to the whisked eggs and return the mixture to the heat.
- Cook for a few minutes, stirring constantly with a spatula, until the mixture thickens. Remove from the heat, add the lightly salted butter, mix, then stir in the olive oil. Pour the custard into a dish, cover with cling film, ensuring it is in direct contact with the surface, and leave to cool.
Wash the strawberries and remove the stalks. Cut them into quarters. Wash and dry the basil leaves.
Dressage:
- Spread the olive oil-flavoured custard over your tart base, then arrange the quartered strawberries on top. Brush the strawberries with a little olive oil and garnish with basil leaves.
Tip
The strawberry and basil tart recipe also works with strawberries and mint! You could also try the strawberry tartlet version, with an orgeat and olive oil dressing, and olive oil-infused iced milk!
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