Recipe for Shortcrust Tartlets with Strawberry and Basil Fondant

Preheat the oven to 180°C (350°F). Cut 4 circles from the rolled-out dough with the same diameter as the tartlet molds. Line the molds with the dough. Poke them with a fork. Line with baking paper and weight down with dried beans.

Shape the scraps into small hearts or flower shapes for decoration. Bake for 15 minutes, placing the small decorations alongside on a sheet of parchment paper. Remove the paper and weights from the tarts and continue baking for 5 to 7 minutes (the crust should be lightly golden).

Juice the lime and set aside the juice. Rinse and dry the strawberries. Remove the stems. Blend them with an immersion blender (use short pulses, otherwise the coulis will turn pale), adding the liqueur, lime juice, sugar, and basil. Strain.

Pour this sauce into a saucepan, add the cornstarch dissolved in 3 tablespoons of water and thicken over medium heat for 5 minutes while stirring. Allow to cool slightly, then spread over the tart bases. Smooth with a damp spatula and let set in the refrigerator for 2 to 4 hours.

To finish, decorate with hearts and/or flower shapes made from dough and basil leaves. Dust with powdered sugar. Enjoy your meal!