Crumble tart with strawberries and vegetable cream with basil
Ingredients for a 24cm diameter cake tin
for the crumble tart
gr. 200 flour type "0"
gr. 100 cornmeal
gr. 100 white cane sugar
gr. 80 crushed hazelnuts
gr. 10 powdered yeast
gr. 120 vegetable emulsion
the grated rind of 1 lemon
the pulp of a vanilla pod
For the basil chantilly:
gr. 500 soya whipping cream
gr. 50 freash basil
and finally the grated rind of a lemon
A really delicious dessert, created by the brilliant vegan pastry chef Gianluca D'aloia, where the dough with a hazelnut aroma goes so well with the taste of the strawberries, all of which are highlighted by a vegetable cream with basil. A fresh and inviting blend of flavours for a very balanced and special recipe!
For the dough:
Quickly mix the flours, yeast, sugar and hazelnut and add the soya emulsion (here the recipe): the dough should be grainy.
Gather the dough and roll it out on a cake tin (greased with seed oil and dusted with a little flour)- for this step consider that the dough shouldn’t be too pressed down, instead keep it as light as possible. Cook in fan oven at 160° for about 30 minutes.
Whisk the basil with a little cream. Put in a blender, add the remaining cream, the guar gum and the lemon rind and whip.
On the surface of the crumble, spread a thin layer of strawberry jam, then using a sac a poche and tip for spaghetti, dress the basil chantilly. Arrange with some cut strawberries and some fresh basil leaves or crystallized in the microwave.