Desserts & Treats

Chocolate Tartlets with Marinated Strawberries and Sweet Basil Cream
Chocolate Tartlets with Marinated Strawberries and Sweet Basil Cream

These elegant tartlets will deliver a taste of spring to your table. The element of surprise is the sweetened herbal whipped cream made with fresh basil.

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Ingredients:
    Tartlet Dough
  • 3/4 cup + 2 tablespoons (100g) flour
  • 1/2 cup (50g) confectioner's sugar
  • 3 1/2 tbsp (50g) cream cheese
  • 1/4 cup (50g) butter, softened
    Chocolate Filling
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • 3.5oz (100g) Lindt Excellence 70% Cocoa Bar, chopped
  • 3.5oz (100g) Lindt Excellence Extra Creamy Milk Bar, chopped
    Strawberries
  • 2/3lb (300g) strawberries
  • 2-3 tablespoons Orange Liquor
    Basil Cream
  • 4-5 stems of fresh basil
  • 3/4 cup (180ml) heavy cream
  • 1/2 cup (50g) confectioner's sugar
Method:
    Tartlet Shells
  1. Combine all ingredients in a mixer with a dough hook.
  2. Knead until a smooth dough has formed.
  3. Wrap in plastic wrap and let rest in the refrigerator for 1 hour.
  4. Preheat oven to 400°F (200°C).
  5. Grease and flour the tartlet forms or muffin tins.
  6. On a floured surface, roll out the dough as thin as possible.
  7. Cut out 4" round circles (with circular cutter or homemade template).
  8. Place circles in individual forms and bake for 12-15 minutes.
  9. Cool and carefully remove from forms.
  10. Place tartlet shells on a flat tray or cookie sheet.
    Chocolate Filling
  1. Bring the heavy cream and the vanilla extract to a boil and remove from heat.
  2. Stir in the chopped Lindt Excellence bars.
  3. Pour the chocolate cream into the tartlet shells.
  4. Place in the refrigerator for minimum 2 hours.
    Strawberries
  1. Clean and quarter the strawberries.
  2. Place in a bowl, stir in the Orange Liquor and set aside.
    Basil Cream
  1. Remove the basil leaves from the stems and chop coarsely.
  2. Heat 1/3 cup of the heavy cream with the powdered sugar until warm, remove from heat and stir in the chopped basil.
  3. Puree the mixture and let it cool.
  4. Whip the remaining cream until it is almost firm and gradually whip in the cold basil puree.
    Assembly
  1. Spoon the marinated strawberries on to the tartlets.
  2. Top with a spoonful of basil cream.
Yield:
6-8 Tartlets
Prep Time:
1 hour, 15 minutes to bake, 2 hours to cool
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