Lemon and basil taste surprisingly amazing together! I've always liked basil in pastry, but I hadn't tried it with lemon before. I can definitely recommend it!
This pie has a lovely fresh flavour while being balanced perfectly with the white chocolate and the crispy shortcrust.
Happy baking <3
Amount: 8-10 servings
Ingredients:
Shortcrust:
140 g all-purpose flour
30 g almond flour
55 g powdered sugar
90 g cold butter
0,5 egg
A pinch of salt
Lemon Curd with Basil:
2 1/4 (2,25) gelatine leafs (1 sheet = 1,75 g)
3 3/4 (3,75) eggs
225 g caster sugar
225 g lemon juice (approx. 6-7 lemons)
180 g cold butter cut in cubes
Lemon zest from 2,5 lemons
40-60 fresh basil leaves og 1 tsp caster sugar (depending on how strong you would like the basil taste)
White Chocolate Ganache:
200 g white chocolate
120 ml heavy cream
Chocolate decoration:
Chocolate ribbon and chocolate circle: 200 g white chocolate
Chocolate pattern: 50 g white chocolate
Decoration: Editable flowers
Instructions:
Shortcrust:
Mix all-purpose flour, almond flour, powdered sugar, salt and butter (cut in cubes) in a food processer and pulse briefly to combine
Put the dough into a bowl and bring the dough together with the egg. Be carefull not to knead the dough too much
Roll out the dough between two sheets of parchment paper and refrigerate for 2 hours or freeze for approx. 45 min. It should be very cold when you cake it out
Place a perforated tart ring on parchment paper and fill the shortcrust in the tart ring
Bake the tart for approx. 15-17 min at 175°C until golden
Let the tart cool
Lemon Curd with Basil:
Soak gelatine in cold water for 5-10 min
Stir lemon juice, eggs and sugar in a saucepan. Cook slowly while whipping constantly until the curd thickens, without boiling
Remove the pan from the heat and sift the lemon curd in a refined sieve
Whip in the gelatine in the mixture and let the curd cool to room temperature
Add butter cut in cubes and hand blend to get a creamy consistency
Crush basil leaves with sugar very finely. Stir basil (amount depends on how strong you would like the taste) and lemon zest in the lemon curd with a rubber spatula
Pour the lemon curd on the tart
Let the tart cool in the refrigerator for min. 2 hours
White Chocolate Ganache:
Carefully melt the white chocolate (possibly in a bowl over a pan of simmering water / bain-marie) and put the chocolate aside in a bowl
Heat the heavy cream almost to a boil and move from heat
Pour the hot cream over the chocolate while you stir in the middle of the bowl with a rubber spatula
Hand blend the ganache
Pour the ganache over the tart and put it back in the refrigerator for a couple of hours until the ganache is set
Chocolate decoration:
Chocolate ribbon:
Cut a piece of plastic sheet (3,5 cm x 67 cm) and put it on the kitchen table
Temper 200 g white chocolate
Pour the chocolate over the plastic sheet, even the surface with a small palet knife, release the plastic sheet from the table and run the fingers along the sides of the plastic sheet to remove chocolate leftovers. Let the chocolate set a bit
When the chocolate has set for a bit, put it around the tart. Fasten it with a bit of melted chocolate
When the chocolate has set, remove the plastic sheet
Chocolate circle:
Pour the chocolate (the rest of the tempered chocolate) between two plastic sheets and even the surface with a cake roll
Place the plastic sheets between two chopping boards and put the chocolate in the refrigerator. This keeps the circle even and flat
When the chocolate has set, cut a chocolate circle with the tart ring at 20 cm in diameter
Chocolate pattern:
Melt 50 g chocolate and put it in a plastic bag with a tiny hole in the bottom
Drizzle the chocolate in circles on the chocolate circle
Place the chocolate circle on the tart
Decorate with editable flowers fastened with a little amount of melted chocolate
Comentarios