Method

Tartlets

• Combine all ingredients in a mixer with a dough hook.
• Knead until a smooth dough has formed.
• Wrap in plastic wrap and let rest in the refrigerator for 1 hour.
• Preheat oven to 400°F (200°C).
• Grease and flour the tartlet forms or muffin tins.
• On a floured surface, roll out the dough as thin as possible.
• Cut out 4" round circles (with circular cutter or homemade template).
• Place circles in individual forms and bake for 12-15 minutes.
• Cool and carefully remove from forms.
• Place tartlet shells on a flat tray or cookie sheet.

Chocolate Filling

• Bring the heavy cream and the vanilla extract to a boil and remove from heat.
• Stir in the chopped Lindt Excellence bars.
• Pour the chocolate cream into the tartlet shells.
• Place in the refrigerator for minimum 2 hours.

Strawberries

• Clean and quarter the strawberries.
• Place in a bowl, stir in the Orange Liquor and set aside.

Basil Cream

• Remove the basil leaves from the stems and chop coarsely.
• Heat 1/3 of the heavy cream with the powdered sugar until warm, remove from heat and stir in the chopped basil.
• Puree the mixture and let it cool.
• Whip the remaining cream until it is almost firm and gradually whip in the cold basil puree.

Assembly

• Spoon the marinated strawberries on to the tartlets.
• Top with a spoonful of basil cream.

• Yield: 6-8 tartlets
• Prep Time: 1 hour, 15 minutes to bake, 2 hours to cool