This strawberry tart is composed with a sweet dough filled with a basil ganache, topped with a chantilly cream, compressed strawberries, strawberry crisp pearls, basil leaves and chocolate deco.

562g pastry flour

170g icing sugar

316g butter, cold

112g eggs

34g water

5.6g vanilla extract

1. In a stand mixer with a paddle attachment, combine flour, sugar and butter

2. Mix until a sandy texture

3. Mix with eggs, water and vanilla extract until combine

4. Refrigerate until use

130g 35%

114g milk chocolate

21.5 dark chocolate

50.6g butter

6g basil

1. Bring 35% and basil to a boil

2. Pour 35% into a bowl with both chocolates

3. Wait a minute, stir

4. Add butter and stir

5. Pour into cooled tart shells

500g Ontario strawberries

50g strawberry liquor

1. Combine strawberries and liquor in vacuum bag

2. Vacuum on high

3. Refrigerate until use