Strawberry Tartlet with Light Basil Cream and Lime Zest

Freshness, elegance, and fruity delicacy: our Brut Rosé Champagne embodies the spirit of springtime. A subtle blend of Pinot Meunier, Pinot Noir, and Chardonnay, it charms with its fresh red fruit aromas, finesse, and vibrant liveliness. To pair with it lightly, we offer you a seasonal dessert recipe: a strawberry tartlet with basil cream – as refined as it is indulgent.

This tartlet showcases May–June strawberries in a version that is both simple, elegant, and modern. The fragrant sweetness of strawberries blends beautifully with the aromatic freshness of basil and the light texture of whipped cream. A subtle combination that enhances and prolongs the aromas of the Brut Rosé without overpowering them.

Ingredients (serves 4)

For the sweet pastry

• 125 g flour
• 60 g butter
• 45 g icing sugar
• 15 g almond flour
• 1 egg yolk
• A pinch of salt

For the basil cream

• 125 ml whole milk
• 2 egg yolks
• 30 g sugar
• 12 g cornstarch
• 5 fresh basil leaves
• 50 ml cold heavy cream

For the topping

• 250 g seasonal strawberries
• Finely grated lime zest
• Mini basil leaves (for decoration)

Preparation

Make the sweet pastry:
Mix all the ingredients until a smooth dough forms. Chill in the fridge, then line tartlet molds. Blind-bake at 170°C (340°F) for 15 to 18 minutes. Let cool.

Make the basil cream:
Infuse the basil leaves in hot milk, then strain. Make a pastry cream by combining the yolks, sugar, cornstarch, and infused milk. Let cool, then gently fold in the whipped cream. Chill until ready to use.

Assemble the tartlets:
Fill each tart shell with basil cream. Arrange the strawberries (whole or sliced) on top. Finish with lime zest and a small basil leaf.

Tasting Tips

Serve our Brut Rosé Champagne slightly chilled (between 8 and 10°C / 46–50°F), in a tulip glass to reveal its full aromatic finesse. Its freshness and delicate bubbles pair beautifully with the natural sweetness of the strawberries and the herbaceous elegance of basil.

For an even more refined moment, serve this tartlet at the end of a lunch or as part of a chic springtime tea in the shade of a blooming garden.