Antonio Bachour is the author of this celebration of the intriguing fruity aromas included in his book in “Bachour in Color“
by Chiriotti Editori
Yield :15 – 6 cm tarts
Sablé Dough (almond shortcrust)
Yields 1 full trays 60×40 cm
180 g unsalted butter, cut in small cubes and cold
360 g all-purpose flour
120 g confectioner’s sugar
50 g a pinch of saltalmonds, finely ground/almond flour
70 g whole eggs
In a stand mixer fitted with a paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture becomes powder. Add the eggs and mix just until the dough comes together. Do not over beat.Scrape the dough out of the bowl and gently press it into a rectangle. Double-wrap the dough in a plastic wrap and refrige-rate for at least 3 hours. Roll the dough between two pieces of parchment paper to 2 mm thickness. Cover in plastic wrap and refrigerate until ready to use. Preheat the oven at 165°C. Butter the 6 cm tart molds and cut the dough to fit them. Line and trim each mold and freeze for at least 30 minutes before baking for about 15 minutes, until lightly golden. Let them cool and brush with some melted cocoa butter.
Olive Oil Cake
150 g eggs
100 g sugar
65 g milk
130 g extra virgin olive oil
200 g flour
6 g baking powder
Mix eggs and sugar with the whisk. Add milk and olive oil and mix. Sift the flour and baking powder and add to the olive bat-ter. Fill 1/3 of the tart and bake at 165°C for 8-10 minutes.
Lemon Basil Cream
200 g eggs
150 g sugar
150 g fresh lemon juice
3 g lemon zes
150 g unsalted butter, soft
4 g basil leaves
3.5 g Silver gelatin sheet
Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook eggs, sugar, lemon juice and lemon zest in a bain marie until 85°C. Add the hydrated gelatin. Cool the mixture to 40°C and emulsify with the butter and basil lea-ves. Pour the lemon cream over the olive oil cake. Let set in the fridge. AssemblyDecorate the tart with fresh berries.
Antonio Bachour
Recipe in “Bachour in Color“
Chiriotti Editori