Berry Basil Cream Tart
This is really just the assembly of the three recipes that make up this very impressive dessert. GO for it and please post pics to social media, don’t forget to hashtag #cookingwithtenina as I LOVE to see the fruits of your labours.
Have fun with this one...the only vanilla free dessert I have ever made I think...maybe.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Sable Pastry Base cooked and ready to use Recipe
- 1 Batch Raspberry Jelly cooled, not set Recipe
- 1/2 Batch Lemon Basil Cream Recipe
- Generous amounts of berries of choice, blueberries, strawberries, cherries, raspberries.
- Edible flowers of choice
Do
- 1
Premake all of the components, starting with the tart shell.
- 2
Assemble by pouring the raspberry jelly into the cold tart shell. Place a few fresh raspberries on top of the jelly. Allow this to set.
- 3
Pour the Lemon Basil Cream over the top to the upper edge of the tart shell, without overflowing. You are going to place the berries on top, so don’t overfill.
- 4
Garnish with as many berries as you like, then finish off with the flowers. Chill completely for at least 2 hours before cutting and serving.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
