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Tarte Con Lamponi e Basilico

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“A fine short crust pastry lined with a basil soaked syrup sponge topped with fresh raspberries and decorated with a little drop of sugar honeydew”

Lamponi e Basilico is Italian for Raspberry and basil.

Ingredients

  • For the basil syrup;
  • 250ml water
  • 250g caster sugar
  • 6 basil leaves

For the tart;

  • 20 cm plain sponge cake
  • 20 cm short crust pastry flan case
  • 5 tbsp raspberry jam
  • 1kg raspberries
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Method

  1. To make the basil syrup, heat the water and sugar together in a saucepan until it reaches boiling point. Add the basil and leave to infuse for as long as possible. This can be done over night.
  2. Set the oven to 200°C/gas 6. Cut the sponge cake in half, horizontally across the centre.
  3. Spread one half with raspberry preserve and place it upside down into the pastry shell.
  4. Remove the basil leaves from the syrup and spoon the syrup over the sponge until it is evenly soaked.
  5. Cover the tart with the raspberries and bake for 15 minutes until the raspberries are hot and oozing juice. Serve immediately.
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