Strawberry, Basil, and Lemon Mousse Tartlets

Ingredients
For the Almond Pâte Sucrée:
* 125g unsalted butter, softened
* 85g powdered sugar
* 1 large egg yolk
* 25g ground almonds (almond flour)
* 250g all-purpose flour
* Pinch of salt
For the Lemon-Basil Curd:
* 3 large eggs
* 2 large egg yolks
* 150g granulated sugar
* 120ml fresh lemon juice
* 60g unsalted butter, cut into cubes
* A handful of fresh basil leaves
For the Strawberry Gelée:
* 1 tsp powdered gelatin
* 2 tbsp cold water
* 250g strawberry purée (from fresh or frozen strawberries)
* 50g granulated sugar
For the Strawberry Mousse:
* 1 ½ tsp powdered gelatin
* 3 tbsp cold water
* 300g strawberry purée
* 75g granulated sugar
* 200ml cold heavy cream (35% fat)
Steps:
* Prepare the Almond Pâte Sucrée:
* In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
* Mix in the egg yolk and ground almonds until well combined.
* Add the all-purpose flour and salt. Mix on low speed until the dough just comes together into a cohesive ball. Do not overmix.
* Form the dough into a disc, wrap it tightly in plastic wrap, and chill for at least 1 hour.
* On a lightly floured surface, roll out the dough to about 3mm thick.
* Carefully line 6-8 tartlet molds (about 8-10cm diameter) with the dough. Trim the edges.
* Prick the bottom of the dough with a fork, line with parchment paper, and fill with pie weights or dried beans.
* Blind bake at 180°C (350°F) for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes, or until the shells are golden brown. Let cool completely.
* Make the Lemon-Basil Curd:
* In a medium saucepan, whisk together the whole eggs, egg yolks, sugar, and lemon juice.
* Add the butter cubes and the basil leaves.
* Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens to a pudding-like consistency. This will take about 8-10 minutes. Do not let it boil.
* Remove from heat. Strain the curd through a fine-mesh sieve into a bowl to remove the basil and any lumps.
* Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Cool completely in the refrigerator.
* Prepare the Strawberry Gelée:
* In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
* In a saucepan, gently heat the strawberry purée and sugar until the sugar is dissolved. Do not boil.
* Remove from heat and stir in the bloomed gelatin until it is completely dissolved.
* Pour a thin layer of the gelée into the bottom of the cooled tartlet shells (about 5mm deep).
* Chill in the refrigerator for at least 30 minutes, or until set.
* Create the Strawberry Mousse:
* In a small bowl, sprinkle the gelatin over the cold water and let it bloom.
* In a saucepan, gently heat the strawberry purée and sugar until the sugar is dissolved. Do not boil.
* Remove from heat and stir in the bloomed gelatin until dissolved. Let the mixture cool to room temperature.
* In a separate cold bowl, whip the heavy cream to soft peaks.
* Gently fold the cooled strawberry mixture into the whipped cream until no streaks remain.
Assembly:
* Spoon or pipe the cooled lemon-basil curd into the tartlet shells, filling them about halfway.
* Top with the strawberry mousse, filling the shells to the rim.
* Chill in the refrigerator for at least 2 hours, or until the mousse is firm.
* Just before serving, garnish with fresh basil leaves, small pieces of freeze-dried strawberry, and a sprinkle of edible gold dust.