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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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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
Premake all of the components, starting with the tart shell.
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.
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.
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.
This is just one of our Insider recipes. Join us today and start cooking!