Strawberry Basil Panna Cotta Tart

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• Makes about 8-10 servings
• Pate Sablee
• 1 stick (110g) unsalted butter, room temperature
• 1/4 cup (30g) powdered sugar
• 1 egg
• 1 1/4 cup (160g) all-purpose flour
• 1/2 cup (50g) ground almonds
• 1/4 tsp (1g) salt
• 1 tbsp (15ml) milk
• Strawberry Jelly
• 10 oz (300g) fresh or frozen strawberries, cut into quarters
• 1/4 cup (50g) sugar
• 1 tbsp (15ml) lemon juice
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30ml) cold water
• Basil Panna Cotta
• 2/3 cup (160 ml) milk
• 2/3 cup (160 ml) whipping cream
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30ml) cold water
• 1/4 cup (50g) sugar
• 1/4 cup (7g) fresh basil leaves
• 1 tsp (5g) vanilla extract
• For decoration
• fresh strawberries
• basil leaves or white flowers
• honey, for brushing the strawberries

1. Prepare the crust, pate sablee.  In a large bowl mix butter with powdered sugar until light and fluffy. Add egg and continue mixing until well combined and creamy.
2. In a medium bowl whisk flour with ground almonds and salt and add to butter mixture.
3. Use a wooden spoon to incorporate the flour mixture into the butter until combined. Add milk if necessary. Make sure you don’t overwork the dough.
4. Wrap the dough with plastic wrap,  form into a rectangular and refrigerate for at least 30 minutes.
5. Preheat oven to 350F (180C).
6. Roll the dough between two pieces of parchment paper or plastic wrap to a 8x16 in (20x40cm) rectangle.
7. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough.
8. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
9. Bake for 20 minutes. Remove the weights and the parchment paper. Return to oven for another 20-25 minutes. Allow to cool before filling.
10. Prepare the strawberry jelly. In a small saucepan place the strawberries,sugar and lemon juice and place over medium-high heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds. Let cool to room temperature.
11. In a small pan place the gelatin and cold water and let it swell for 5-10 minutes.
12. Dissolve gelatin over very low heat and mix with the strawberry puree.
13. Pour the strawberry puree over the cooled crust and refrigerate to set, until panna cotta is prepared.
14. Prepare Basil Panna Cotta. In a medium saucepan bring the cream, milk sugar and basil to a simmer over medium-low heat  (Do not boil). When sugar has dissolved remove from heat and sieve to remove basil leaves. Add vanilla extract. Let cool to room temperature.
15. In a small pan place the gelatin and cold water and let it swell for 5-10 minutes.
16. Dissolve gelatin over very low heat and mix with the basil milk mixture.
17. Pour the panna cotta mixture over the set strawberry layer and refrigerate for about 4 hours or overnight to set.
18. Decorate with fresh strawberries, brush with honey if desired and enjoy.Keep leftovers refrigerated.