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Tomato and basil Tarts
  • Recipes

Tomato and basil Tarts

Recipe by Christophe Loeffel, 23.11.2022
Tartelettes
  • Medium effort
  • Medium
  • Spring, Autumn, Summer, Winter
  • Aperitif, Snacks

Sunflower praline

Ingredients

  • 25 g sunflower seeds
  • 25 g sugar
  • 5 g water
  • 2 g sunflower oil
  • 10 Piece HUG Mini Snack-Tartelettes olives rosemary 4.2 cm

Preparations

  • Bake the sunflower seeds in the oven (170°C) for 10 minutes.
  • Pour the sugar into the water and bring to a boil (110°C). Add the seeds.
  • Take away from the heat and stir. Once the seeds form a mass, heat up again until caramelised.
  • Let stand to cool at room temperature, then mix the mass with oil.

Tomato and basil jelly

Ingredients

  • 200 g fresh tomatoes
  • 4 g basil leaves
  • 18 g sugar
  • 2.5 g agar-agar

Preparations

  • Wash the tomatoes and cut them in small bits. Add the basil and bring to a boil before blending.
  • Mix the sugar and the agar-agar, add to the tomatoes.
  • Bring to a boil again while stirring briskly.
  • Pour onto a baking tray (20 x 30cm) covered with cling film.
  • Leave to cool. Cut out round jelly forms (3.5cm and 2cm)

Basil cream

Ingredients

  • 150 g almond milk
  • 2 g basil
  • 25 g sugar
  • 13 g maize starch
  • 0.8 g agar-agar
  • 18 g margarine
  • A little curcuma to add some colour

Preparations

  • Mix the sugar, the maize starch and the agar-agar.
  • Add the basil to the almond milk and bring to a boil. Leave off the heat for 10 minutes, then mix.
  • Add the sugar mixture, bring to a boil and stir briskly.
  • Add the margarine and some curcuma, then stir again.
  • Leave to cool. Stir again until the mass has softened up.

Finish off the dish

  • Place some praline in a Tartelette.
  • Press some cream on it.
  • Place a 3.5cm jelly on the cream.
  • Next, add a large dot of cream.
  • Place another jelly (2cm) on top. Finish off the Tartelette with a dot of cream and some fresh basil.

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