Be creative
with nature's flavour

Recipe by Catherine Fulvio

Basil & blueberry mousse tart

6-8Brings flavour to
1 hourIt will take

Visitors to my cookery school are always surprised to see me using basil with fruit and desserts. It’s so delicious with fruit – sometimes I make a syrup of sugar and water and add fresh basil and blend, then I drizzle over fresh fruit. All I can say is yum with a capital Y! Here, the basil and blueberries are wonderful together and this dessert is easy and looks so pretty as well.

Is YummyBecause it has

  • For the biscuit base:
  • 3 large basil leaves
  • 100g melted butter
  • 120g digestive biscuits
  • ¼ tsp ground cinnamon
  • For the mousse:
  • 1 large sprig basil
  • 200g blueberries
  • 60g caster sugar
  • 100ml lightly whipped cream
  • 150ml Greek style natural yoghurt
  • 200ml low fat soft cream cheese
  • 4 tbsp. sifted icing sugar
  • ½ tsp ground cinnamon
  • ½ lemon, zest and juice
  • Basil leaves, for decorating
  • Blueberries, to decorate

Print this recipeDuring PreparationAdd a pinch of love

  • To make the biscuit base, brush a 22cm loose base flan tin with melted butter. Place the biscuits, basil leaves, cinnamon into a food processor and blend until smooth. Add enough melted butter to coat the biscuit mix and that the crumbs bind together. Spoon them into the flan tin and spread out evenly, patting down neatly. Place in the fridge to set for at least one hour.

  • To make the mousse filling, place the blueberries, sugar, lemon zest, juice and basil sprig into a medium saucepan and simmer over a low heat for about 10 minutes. Remove from the heat and allow to cool completely. Remove the basil sprig.

  • Place the berry mix in the blender and puree until smooth.

  • To make the mousse, combine the whipped cream, cream cheese, natural yoghurt and cinnamon lightly in a large bowl and add the sifted icing sugar. Fold the puree fruit with the cream yoghurt mixture.

  • Spoon the filling into the biscuit base shell which is still in the flan tin and transfer to the fridge to set for at least 7 hours or preferable overnight.

  • Carefully remove the tart from the flan tin, slide it onto a pretty plate or cake stand and then decorate with basil leaves and blueberries.

Tip:Add 2 medium sprigs of rosemary when poaching berries for a delicious result.

AutumnWinter Tps for adding the season to your recipes with basil

Apricots, goats cheese & basil salad drizzled in honey.

Add freshly chopped basil to a tomato and chickpea soup with carrots, lentils and the juice of an orange.

Add chopped basil to a chocolate brownie mix for a delicious twist.

SpringSummer Tps for adding the season to your recipes with basil

Try muddling sprigs with lemonade to make cocktails, mixing it in with summer fruits and lime juice.

Infuse with any combination of summer strawberry dishes including salads , drinks and ice cream!

Apricots, goats cheese & basil salad drizzled in honey.

Add freshly chopped basil to a tomato and chickpea soup with carrots, lentils and the juice of an orange.

Tear up fresh basil and add to ripe strawberries with your favourite ice cream, you could even add a dash of freshly ground black pepper too.

Add chopped basil to a chocolate brownie mix for a delicious twist.