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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO MAKE THE PASTRY: | 2. Sift the flour, salt and baking powder into a large bowl. | 3. Rub (mix) in the butter until it is the texture of crumbs, then mix in the sugar and thyme leaves. | 4. Make a well in the centre. | 5. Beat the egg yolks together, then stir into the mixture with a table knife until it forms soft clumps. | 6. Using your fingers, draw the pastry together into a rough dough. | 7. Turn out onto a lightly floured work surface and knead into a smooth ball. | 8. Cover with cling film and chill for at least 30 minutes. | 9. Rub a little softened butter around a plain 9" flan ring. | 10. Cover a heavy baking sheet with nonstick baking parchment and place the ring in the centre. | 11. Dust the work surface and rolling pin with flour. | 12. Lightly re-knead the dough until smooth, then roll out to a round roughly 11 3/4 in diameter. | 13. Lift the dough over the rolling pin and drape over the ring. | 14. Press gently into the sides and let the overhang fall on the outside. | 15. Break off a chunk of pastry and roll into a ball. | 16. Dip into a little of the icing sugar, then use it to press the dough into the ring. | 17. Do not trim at this stage. | 18. Chill the tart pan for at least 30 mins, preferably in the freezer. | 19. Heat oven to 180C/356ºF. | 20. Cover the tart pan with a large round of baking parchment, then half-fill with uncooked rice. | 21. Place in the centre of the oven and bake for 15 minutes. | 22. Remove and lift out the parchment and rice. | 23. Turn oven to 160C/320ºF wait about 5 mins, then return the case and bake for a further 10 mins until golden brown. | 24. Remove and cool for 10 minutes. | 25. Using a small, sharp knife, cut away excess pastry, trimming the ring top. | 26. Loosen the sides with a knife, pull off the ring and leave to cool. | 27. The pan should be biscuit crisp. | 28. TO MAKE THE FILLING: | 29. Place the strawberries on a plate, dredge with the icing sugar and vinegar, then set aside. | 30. Beat the cream with the grated zests until just forming soft peaks. | 31. Scoop the passion fruit pulp into a small sieve and rub through onto the cream with the back of a spoon, then stir in the creme fraiche and yogurt. | 32. Stack the large basil leaves together, shape into a roll, thinly slice into shreds, then chop;.fold these into the cream. | 33. When the base has completely cooled (it doesn't matter if it has broken around the sides a little), assemble the tart. | 34. Spoon the cream into a piping bag or ziplock without a nozzle, then pipe in small, even dollops over the base. | 35. Drain the strawberries and press lightly onto the cream. | 36. Dust over more icing sugar, tuck in the small basil leaves among the strawberries and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	7 1/8	ounces		179.6688	0.0	39.9712	1.0094
plain flour				179.6688	0.0	39.9712	1.0094
salt	1	teaspoon		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
butter	4 3/8	ounces	unsalted	706.9781	32.4838	22.09	59.535
butter			unsalted	706.9781	32.4838	22.09	59.535
caster sugar	4 3/8	3/8		179.6688	0.0	39.9712	1.0094
thyme	1	sprig	stripped	-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
rice			uncooked	-	-	-	-
strawberry	8 7/8	7/8	hulled	431.68	103.6032	9.0383	4.047
icing sugar	4	tablespoons	sifted	-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
double cream	9 5/8	5/8		179.6688	0.0	39.9712	1.0094
lemon zest	1		grated	179.6688	0.0	39.9712	1.0094
lime zest	1		grated	179.6688	0.0	39.9712	1.0094
passion fruit	2	halved	ripe	-	-	-	-
creme fraiche	2	tablespoons		179.6688	0.0	39.9712	1.0094
plain yogurt	2	tablespoons		-	-	-	-
basil leaf	6		chopped	179.6688	0.0	39.9712	1.0094
icing sugar				-	-	-	-
basil leaf	1			179.6688	0.0	39.9712	1.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.