Strawberry Basil Tart with White Chocolate Cream

1.Preheat your oven to 180°C (350°F).

2.In a mixing bowl, combine the cold butter, flour, ground almonds, sugar, and salt. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

3.Add the egg yolks to the mixture and combine until a dough forms. If the dough is too crumbly, add a tablespoon of cold water until it comes together.

4.Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.

5.Bake the tart shell in the preheated oven for 15-20 minutes or until lightly golden. Remove from the oven and let it cool completely.

6.While the tart shell cools, prepare the strawberry filling. In a blender, puree the strawberries with the basil until smooth. Strain the mixture through a fine sieve to remove seeds and set aside.

7.In a small saucepan, heat the sweetened condensed milk over low heat. Add the gelatin sheets (previously soaked in cold water for 5 minutes and then squeezed out) to the warm milk and stir until dissolved.

8.In a separate bowl, whip the heavy cream until soft peaks form. Gradually fold in the dissolved gelatin mixture, lemon zest, and the seeds scraped from the vanilla bean until well combined.

9.Melt the white chocolate in a microwave or double boiler and let it cool slightly before folding it into the cream mixture.

10.Pour the strawberry-basil puree into the cooled tart shell, spreading it evenly. Then, pour the white chocolate cream mixture over the strawberry layer, smoothing the top with a spatula.

11.Refrigerate the tart for at least 4 hours or until set.

12.Before serving, drizzle with lemon juice and sprinkle with chopped pistachios for garnish.