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Strawberry, Lemon, and Basil Tartlet

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. To this is added a strawberry compote, worked with Pectine 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 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 tartlet a proposal 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.

Strawberry, Lemon, and Basil Tartlet

Ingredients

Short crust pastry
- 215g -
  Plain flour
- 85g -
  Icing sugar
- 30g - Almond flour
- 114g -
  Unsalted butter
- 50g -
  Eggs
Lemon basil gel
- 125g -
  Lemon purée – Adamance
- 15g -
  Sugar
- 10g -
  Fresh basil leaves
- 10g - Gelcrem Cold
Strawberry spherification
- 250g -
  Strawberry purée – Adamance
- 80g - Trehalose
- 6g - Gluconolactate
- 0,3g - Guar Gum
Alginate bath
- 1000g -
  Water
- 5g - Alginate
- 150g -
  Sugar
- 150g - Trehalose
Almond cream
- 150g -
  Unsalted butter
- 150g -
  Brown sugar
- 150g -
  Eggs
- 150g -
  Almond flour
- 10g -
  Vanilla extract – Norohy
Strawberry compote
- 200g -
  Strawberry purée – Adamance
- 30g -
  Sugar
- 5g - Fruit NH Pectin
Vanilla whipped ganache
- 175g -
  Whipped cream
- 30g - Glucose Syrup
- 1u -
  Madagascar vanilla – Norohy
- 1,5g - Guar Gum
- 65g -
  Opalys 33% chocolate – Valrhona
- 175g -
  Whipped cream
Raspberry veil
- 180g -
  Water
- 240g -
  Raspberry purée – Adamance
- 120g - Trehalose
- 8g - Kappa Gum
- 0,5g - Guar Gum
Strawberry rocks
- 200g -
  Chocolate – Valrhona Strawberry Inspiration
- 70g - Maltosec

Prepared by

Short crust pastry
1. Mix all the dry ingredients with the butter until a texture similar to breadcrumbs is obtained. Add the eggs to form a sable dough.
2. Roll between 2 pieces of parchment paper until 4mm thick. Freeze.
3. Cut out 10 cm circles and line a brioche mold.
4. Bake at 150 °C for 15-20 minutes.
Basil and lemon gel
1. Blend all the ingredients together well.
2. Allow to rest for 10 minutes and blend again to form a stable gel.
Strawberry spherification
1. Mix the water, alginate, sugar, and trehalose well.
2. Let stand in the refrigerator for 30 minutes.
3. Mix the strawberry purée with the sugar, gluconolactone, and guar gum.
4. Divide into 4 cm semi-spherical molds and freeze.
Alginate bath
1. Heat the alginate bath and immerse the frozen spheres.
2. Remove once the spheres have formed and wash in a water bath.
Almond cream
1. Beat the butter and sugar.
2. Add the eggs, ground almond, and vanilla extract.
Strawberry compote
1. Mix the sugar with the pectin.
2. Add to the purée and bring to a boil.
Whipped vanilla ganache
1. Bring the first part of the cream, glucose, vanilla, and guar gum to a boil.
2. Emulsify with the chocolate.
3. Blend the rest of the cold cream.
4. Leave it in the refrigerator overnight before whipping.
Raspberry veil
1. Mix the trehalose with the kappa and guar gum.
2. Add to the water and purée and bring to a boil.
3. Pour into a tray and let it flatten into a thin jelly.
4. Let it harden and cut into 8 cm round.
Strawberry rocks
1. Melt the chocolate and mix all the ingredients well.
Final assembly
1. Fill the base of the baked tartlet with the almond cream.
2. Place the strawberry spherification inside and add more almond cream if necessary.
3. Bake at 160 °C for 15 minutes or until the almond cream is baked.
4. Fill the baked tartlet with basil and lemon gel.
5. Whip the Chantilly cream until firm. Place in a pastry bag with a plain nozzle.
6. Add the desired pattern to the cake and fill the center with strawberry compote.
7. Place fresh strawberries cut in the center and cover with the veil jelly.