Strawberry Tartlet – Orange Blossom – Basil – Süvy

Steep the scraped vanilla in the warm milk and cream for 10 minutes (or, better yet, overnight in the fridge).
Mix the süvy and warm CremePat, then temper with the egg yolks.
Bring the infusion to a boil, remove the pods, and pour it over the tempered mixture while whisking.
Return to the saucepan and cook over medium heat, scraping the bottom of the pan with the whisk.
Bring to a boil for 1 minute, then remove from heat and add the butter. Blend in the orange blossom water.
Cover with plastic wrap and refrigerate. Chill to 4°C before use.

Combine the rice flour, cornstarch, FiPure flax, and FiPure psyllium in the mixer bowl.
Add the Süvy (previously blended into a powder and sifted), almond powder, salt, and butter cut into pieces.
Rub the mixture together until it resembles coarse sand, then add the beaten eggs.
Roll out between two sheets of parchment paper and let rest at 4°C for 30 minutes.
Line buttered tart rings with the dough and bake at 150°C for 25 minutes.

In a saucepan, bring the water and the Gel Sphère—which has been mixed into the Süvy—to a boil.
Reduce the temperature to 85°C and pour onto a baking sheet lined with a silicone mat.
Sprinkle with chopped basil.
Let set, then cut into discs the size of tartlets.
Store in the refrigerator.

Wash the strawberries and remove the stems.