Basil Pear Tart

A pear tart topped with basil mousse.
Pear and basil, despite being a bit bizarre, are a match made in heaven.

Made after a recipe from "Törtchen, törtchen" by Matthias Ludwigs. ( [link] )

The (slightly modified) recipe:

Ingredients

Basil Mousse:
90g milk
90g cream
60g sugar
3 egg yolks
7g gelatin (3 1/2 leafs in Austria)
9g basil leafs
250g cream, beaten until creamy

Pear Tarte:
130g marzipan
130g sugar
pinch of salt
130g butter
2 eggs
pinch of baking powder
130g cake flour
about 4 firm medium pears


Preparation

Basil Mousse:
Depending on your gelatin, soak it in cold water.
Bring milk and cream to boil in a small pot.
Beat egg yolks with sugar until creamy and add the hot liquid.
Put everything back into the pot over medium heat.
Stir constantly until the mix thickens.
Immediately pour it through a sieve into a tall bowl.
Add the gelatin and stir it in.
Let cool for a couple of minutes then add the basil and puree everything.
Let it cool until it reaches about body temperature.
Gently add the beaten cream.
Line a recatngular container (about 20*20cm) with plastic foil.
Pour the mousse into it, it shouldn't be more than finger thick.
Let it cool for at least 4 hours, or better over night.

Pear Tart:
Preheat the oven to about 180°C, convection.
Mix the marzipan and the sugar well.
Add the butter and salt, mix until creamy.
Add the eggs, one at a time, and mix until fluffy.
Sift the flour and the baking powder onto the mixture, and stir to incorporate.
Spread it onto a baking sheet, it should be slightly thinner than finger thick.
Cut the pears into thin slices and arrange them on top of the dough.
Bake for about 20 minutes or until golden brown.

Construction:
Cut the cooled tart into small squares (about 8-12 depending on preference)
If it is still warm the mousse will melt rapidly.
Remove the mousse from the container and cut into slightly smaller slices.
Arrange one mousse slice on top of each tart slice.
Garnish with small basil leaves.
Store in the refrigerator, best on the same day, but will keep for at least another one.