FOR BASIL CREAM:
3/4 c. heavy cream
1/3 c. loosely packed fresh basil, chopped
2 T. sugar
3/4 c. mascarpone cheese
FOR FRIED BASIL:
2 c. vegetable oil
18-24 fresh basil leaves
Sugar for sprinkling
1 lb. strawberries, hulled
1/4 c. plus 1 T. sugar
2 tsp. cornstarch
1 large egg yolk
1 T. water
1 T. cold unsalted butter, cut into small pieces
Make the basic pie/tart crust recipe in this book (or buy a ready-made crust).
Combine, cream, basil and sugar in a heatproof bowl and set bowl over a small saucepan of simmering water. Stir until sugar dissolves, about 4 minutes. Cover and refrigerate for 1 hour (or up to 2 hours for a more pronounced basil taste). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover and refrigerate until ready to serve, up to 2 hours.
Heat oil in a deep skillet. Fry basil, a few leaves at a time for 12 seconds (the leaves will cause the oil to spatter, so step away while they cook). Drain leaves on paper towel, and let cool completely. Sprinkle both sides of the leaves with sugar. Basil can be stored at room temperature overnight.
Preheat oven to 350 and on a floured surface roll dough to 1/4-inch thickness and cut out a 10-inch round. Transfer dough to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
Cut strawberries, lengthwise, into 1/4-inch thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough, starting one inch from edge of dough and overlapping berries slightly. Fold edge of dough over berries and refrigerate for another 15 minutes.
Whisk together yolk and water, and brush dough with the egg wash, and sprinkle with remaining 1 T. sugar. Dot berries with butter and bake until crust is golden brown, 40-45 minutes.
Transfer to a serving plate and serve warm with basil cream and fried basil.