Basil tart with grapes glazed in balsamic vinegar reduction
Creamy and light dessert that delights even the most demanding palates
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 70 grams butter
- 110 grams sugar
- 2 egg yolks
- 100 grams flour
- 100 milliliters cow's milk
- 10 grams cornstarch
- 3 sprigs basil, fresh
- 100 milliliters whipping cream
- 4 grams unflavored gelatin powder
- 32 grapes, large
- 200 milliliters orange juice, natural
- 100 milliliters balsamic vinegar
Preparation
1h 40 mins
20 mins
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- Preheat the oven to 180°C.
- Beat the butter with 40 g of sugar until creamy. Add one yolk to the mixture until homogeneous.
- Add the flour to the previous mixture and knead until a smooth consistency is obtained. Roll out the dough to a thickness of 5 mm.
- Cut into rectangles of 5 x 8 cm and arrange on a baking sheet lined with parchment paper. Bake for 10 minutes or until the cookie is ready, being careful not to burn it, and set aside.
- Place the milk with the basil over low heat.
- In another bowl, beat the other yolk with the starch and sugar until the yolk color slightly changes. Pour a little hot milk over the egg mixture and stir; this is done to avoid lumps. Pour the egg mixture over the remaining milk (still on the heat) and continue whisking with a whisk until a thick consistency is obtained.
- Transfer to a bowl, cover with plastic wrap, and let cool.
- Sprinkle the gelatin over the 2 tablespoons of water to hydrate it.
- Whip the cream until stiff peaks form and refrigerate
- Melt the gelatin in a double boiler. Add the gelatin to the basil cream and mix perfectly. Fold the basil cream into the whipped cream.
- In a 15 x 15 cm square mold, place parchment paper at the bottom to facilitate unmolding.
- Pour the cream mixture into the mold and freeze for at least 1 hour.
- For the glazing, in a non-stick pan, place 50 g of sugar with orange juice and balsamic vinegar.
- Cook over medium heat, stirring constantly with a wooden spatula, until thick like honey. Dip the grapes in the balsamic reduction and set aside.
- Once the cream mixture is frozen, cut into rectangles slightly smaller than the cookies. Place the creamy layer on top of the cookie. Arrange the glazed grapes neatly. Decorate the plate with a bit of the reduction. Let the dessert warm up slightly to achieve the desired creamy consistency.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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