Strawberry, vanilla and basil tart by Michel Baltzer from Patisserie de l'Ill

For a pie of 6 people

The day before, make the following recipes :

Vanilla pannacotta

  • 300 g of liquid cream
  • 30 g caster sugar
  • 3 g of gelatin
  • 1 vanilla pod


Bring the cream, sugar and vanilla to the boil.

When boiling, add the previously rehydrated gelatin.

Mix and place in a container, cover with film and refrigerate.

Strawberry and basil compote

  • 200 g of very ripe strawberries, failing which, use frozen strawberries.
  • 40 g of sugar
  • 10 nice fresh basil leaves
  • 6 g of pectin


Cut the strawberries into small pieces, cook over medium heat with half the sugar and the chopped basil leaves.

Once the strawberries are cooked, add half of the remaining sugar, mix with the pectin.

Bring to the boil, mix and remove, cover with film and place in a cool place.

Creamy vanilla

  • 200 g of milk
  • 200 g of cream
  • 80 g of sugar
  • 80 g egg yolks
  • 35 g cornstarch
  • 100g butter
  • 1 vanilla pod


Bring the milk, cream and the split and scraped vanilla pod to a boil.

Mix by whisking the sugar and egg yolks, add the cornstarch and mix again.

Once the liquids are boiling, remove the pod, pour a third of the liquid onto the mixture of egg yolks, sugar and cornstarch,

Mix, pour this mixture into the saucepan, cook everything over medium heat until thickened, add the butter and mix to incorporate the butter, finish the mixture if possible with a mixer.

Remove into a bowl, cover with plastic wrap and refrigerate.

Sweet dough

  • 500 g of T45 flour
  • 300g butter
  • 190 g of sugar
  • 60 g of almond powder
  • 1 g of salt
  • 70 g of eggs


Mix all the dry ingredients using your mixer fitted with the blade, once the mixture is homogeneous add the eggs, finish mixing and let the dough rest, wrap in film and place in a cool place.

The next day :

Take the sweet dough out of the fridge one hour before working with it, turn your oven on to 170 degrees, spread the dough to a thickness of 3 mm, make a circle 20 cm in diameter.

Place cling film at the bottom and garnish with dried beans, to blind cook it, and bake for 15 minutes.

Meanwhile make an almond cream.

Almond cream

  • 50 g of almond powder
  • 50 g of sugar
  • 50g butter
  • 25 g of flour
  • 1 egg


Lightly melt the butter using your microwave, add the sugar, egg, flour and almond powder.

Reserve until needed.

Remove the dried beans from the base of the tart and continue to cook until slightly caramel colored, brown the bottom and sides and finish cooking for 2 to 3 minutes.

Leave to cool and prepare a base of almond cream, return to cook the base with the almond cream for 8 to 10 minutes, still at 170 degrees, leave to cool for final assembly.

Final edit

  • 250 g fresh strawberries
  • 10 small fresh basil leaves.

Using a pocket, pipe the vanilla cream halfway up the tart base, garnish the remaining height with the strawberry-basil compote.

Cut the strawberries into strips and arrange them on top in a harmonious way.

Whip the panacotta in a mixer with the whisk, like whipped cream, using a piping bag, pipe the cream into irregular shapes.

Decorate with basil leaves,

Refrigerate until tasting.

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