Strawberry basil tart

Sweet hazelnut dough

Beat the butter in a mixing bowl or stand mixer until soft.
Add the icing sugar and hazelnut powder and mix.
Add the egg and salt and mix until smooth.
Add the flour and mix briefly, then wrap the dough in cellophane and place in the refrigerator for at least an hour.

Take the dough out of the fridge and roll it out on a floured work surface.

Roll your dough onto your rolling pin and lay it over your perforated tart ring.

Press the dough against the edges of the ring with your finger to form a right angle and slightly raise the edges with your thumb and forefinger.

Leave your dough in the refrigerator for at least an hour or ideally overnight.

Bake your pastry shell in a preheated oven at 160° for 15 minutes.

Almond cream

Add all ingredients to a stand mixer bowl, and mix until smooth.
Put your almond cream into the pre-baked pastry shell, and place a few strawberry slices on top of the almond cream.
Bake for 25 minutes at 160°

Strawberry basil confit

Cut your strawberries and place them in a saucepan with your chopped basil. Simmer over low heat, approximately 15 minutes.
Once your strawberries are well stewed, add the sugar mixed with pectin and stir. Let it cook for 3 minutes, then add the lemon juice.
Place in the fridge covered with cellophane paper.

Assembly

Once the bottom of the tart has cooled, pour the confit on top.
Decorate with strawberries, starting from the outside.
Then fill the pie centre with strawberry slices.
Top it off with a few basil leaves.