34
Unfortunately the strawberry season is coming to an end in Australia. So this weekend I made this strawberry tart to get one of my last strawberry fixes for the summer.
Making a tart shell out of crushed biscuits is nothing new but the amaretti make it a sweet surprise. The slight almond flavour adds to the explosion of strawberries and basil.
Strawberry & Basil Tart
200g amaretti biscuits 80g unsalted, melted butter 2x250g strawberries, halved (leave a few whole with the green on) 1 tbsp sifted icing sugar 300ml thickened cream 2 tsp finely grated lemon zest Pulp of 2 passionfruit (or 1 can passionfruit pulp) 8 large basil leaves, chopped finely 300g Greek yoghurt
Place the amaretti in a food processor and crush to fine crumbs. Add the melted and cooled butter and mix well, then press biscuit mixture into a 22cm loose-bottomed tart pan. Place in the fridge to cool for about 30 minutes to firm up.
In a bowl, toss halved strawberries with icing sugar and set aside so a lovely syrup can form.
Place the cream and lime zest in a separate bowl and whip with an electric mixer until stiff peaks form. Strain the passionfruit pulp into the whipped cream. Use a spoon to push the seeds down to extract as much juice as possible. Discard the seeds. Gently fold the cream to incorporate the juice. Fold in the basil and yoghurt. Fill the tart shell with the basil cream and arrange the strawberries on top and drizzle the syrup on top. Put the whole strawberries on top to add some more colour.
