Thai basil contains eugenol, the same compound as cloves, which is why it pairs perfectly with sweet raspberries.
Raspberry, Thai Basil & Pistachio Tart
Indulge in our irresistible Raspberry, Thai Basil & Pistachio Tart, where velvety Thai basil panna cotta meets a nutty pistachio financier base, crowned with a luscious raspberry glaze. This vibrant dessert combines fresh flavors and a delightful crunch, making it the perfect sweet treat for any occasion. Get ready to impress your taste buds and your guests with this stunning tart!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 30 g apple juice or water (1.06 oz)
- 200 g raspberry purée (7.06 oz)
- Large handful Thai basil leaves
🥛Dairy & Eggs(4)
- 100 g butter, browned (7 tbsp)
- 3 egg whites
- 400 ml double cream (13.5 fl oz)
- 100 ml whole milk (3.38 fl oz)
🫙Pantry Staples(4)
- 40 g flour (0.32 cup)
- 100 g icing sugar (0.5 cup)
- 70 g sugar (0.35 cup)
- 80 g sugar (0.4 cup)
🧂Spices & Seasonings(1)
- Pinch salt
📦Other(3)
- 4 gold gelatin sheets (8 g)
- 3.5 gold gelatin sheets (7 g)
- 100 g pistachios, blitzed (3.53 oz)
👨🍳 Instructions
- 1
Mix dry ingredients, whisk in egg whites, and fold in browned butter. Bake at 180 °C in a lined tart ring until set, about 20 minutes. Cool.
- 2
Soften gelatin. Heat cream, milk, sugar, and basil until steaming; infuse for 15 minutes. Strain, reheat, and stir in gelatin. Cool to just warm, then pour over the financier. Chill for 3-4 hours.
- 3
Soften gelatin. Heat purée, juice, and sugar until steaming. Off heat, stir in gelatin. Cool slightly, then pour over set panna cotta. Tilt to spread. Chill for 2-3 hours until glossy.
💡 Pro Tips
- ✓Brown butter to 150°C (302°F) until it reaches a deep amber color and nutty aroma - this creates beurre noisette compounds that enhance the pistachio flavors through complementary Maillard reactions.technique150°C
- ✓Infuse Thai basil at exactly 80°C (176°F) for 15 minutes to extract essential oils without bitter compounds - higher temps destroy delicate linalool and eugenol that give basil its sweet, anise-like notes.technique80°C for 15 minutes
- ✓Bloom gelatin in 5x its weight in cold liquid for 5 minutes before heating - this prevents clumping and ensures smooth gel formation at 1.5-2% gelatin concentration for proper set.technique5x weight ratio, 1.5-2% concentration
- ✓Cool the raspberry layer to 35°C before pouring over panna cotta to prevent melting the set layer underneath while maintaining fluidity for smooth spreading.timing35°C
- ✓Chill each layer at 4°C for the full time specified - gelatin sets at 15°C but needs 4°C to achieve proper firmness and prevent layers from mixing during assembly.timing4°C
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Thai basil contains eugenol, the same compound as cloves, which is why it pairs perfectly with sweet raspberries.
Raspberry, Thai Basil & Pistachio Tart
Indulge in our irresistible Raspberry, Thai Basil & Pistachio Tart, where velvety Thai basil panna cotta meets a nutty pistachio financier base, crowned with a luscious raspberry glaze. This vibrant dessert combines fresh flavors and a delightful crunch, making it the perfect sweet treat for any occasion. Get ready to impress your taste buds and your guests with this stunning tart!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 30 g apple juice or water (1.06 oz)
- 200 g raspberry purée (7.06 oz)
- Large handful Thai basil leaves
🥛Dairy & Eggs(4)
- 100 g butter, browned (7 tbsp)
- 3 egg whites
- 400 ml double cream (13.5 fl oz)
- 100 ml whole milk (3.38 fl oz)
🫙Pantry Staples(4)
- 40 g flour (0.32 cup)
- 100 g icing sugar (0.5 cup)
- 70 g sugar (0.35 cup)
- 80 g sugar (0.4 cup)
🧂Spices & Seasonings(1)
- Pinch salt
📦Other(3)
- 4 gold gelatin sheets (8 g)
- 3.5 gold gelatin sheets (7 g)
- 100 g pistachios, blitzed (3.53 oz)
👨🍳 Instructions
- 1
Mix dry ingredients, whisk in egg whites, and fold in browned butter. Bake at 180 °C in a lined tart ring until set, about 20 minutes. Cool.
- 2
Soften gelatin. Heat cream, milk, sugar, and basil until steaming; infuse for 15 minutes. Strain, reheat, and stir in gelatin. Cool to just warm, then pour over the financier. Chill for 3-4 hours.
- 3
Soften gelatin. Heat purée, juice, and sugar until steaming. Off heat, stir in gelatin. Cool slightly, then pour over set panna cotta. Tilt to spread. Chill for 2-3 hours until glossy.
💡 Pro Tips
- ✓Brown butter to 150°C (302°F) until it reaches a deep amber color and nutty aroma - this creates beurre noisette compounds that enhance the pistachio flavors through complementary Maillard reactions.technique150°C
- ✓Infuse Thai basil at exactly 80°C (176°F) for 15 minutes to extract essential oils without bitter compounds - higher temps destroy delicate linalool and eugenol that give basil its sweet, anise-like notes.technique80°C for 15 minutes
- ✓Bloom gelatin in 5x its weight in cold liquid for 5 minutes before heating - this prevents clumping and ensures smooth gel formation at 1.5-2% gelatin concentration for proper set.technique5x weight ratio, 1.5-2% concentration
- ✓Cool the raspberry layer to 35°C before pouring over panna cotta to prevent melting the set layer underneath while maintaining fluidity for smooth spreading.timing35°C
- ✓Chill each layer at 4°C for the full time specified - gelatin sets at 15°C but needs 4°C to achieve proper firmness and prevent layers from mixing during assembly.timing4°C