Jason Tan
Chef especializado en pastelería y heladería gastronómica, formado en Le Cordon Bleu y reconocido por liderar al equipo de Singapur campeón del Gelato World Cup 2026, además de ganador de la Asian Gelato Cup 2018.
Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian market—: the Strawberry, Lemon, and Basil Tartlet. Jason tells us that, from his personal taste, he is passionate about working with flavors such as strawberry and basil; as he achieves a refreshing and elegant contrast, where the sweet, the acidic, and the herbaceous are balanced with technical attention.
This recipe unfolds several layers of complexity: it begins with a basil and lemon gel, made with Adamance purée, which provides aromatic freshness and a light gelatinous texture. Added to this is a strawberry compote, prepared with Pectin Fruit NH, which provides body, a velvety sensation, and stability without losing the pure flavor of the strawberry. The strawberry rocks with Maltosec serve as a crunchy and visual contrast, breaking the overall smoothness.
But perhaps the most outstanding aspect is the spherification technique with Adamance strawberry purée—a stable sphere, ready to withstand even oven temperatures—which adds surprise and elegance to the whole. The balance between these components—gel, compote, rock, spheres—makes this tart a complete proposition for those who value technical precision and also harmony in flavors.
👉 If you have not yet seen the first recipe in this trilogy, we invite you to discover the Hukambi Cherry, another exceptional work by Jason Tan where technique is put at the service of flavor and aesthetics.
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