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Lemon Pie with Basil and White Chocolate

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



  • 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



  1. Mix all-purpose flour, almond flour, powdered sugar, salt and butter (cut in cubes) in a food processer and pulse briefly to combine

  2. Put the dough into a bowl and bring the dough together with the egg. Be carefull not to knead the dough too much

  3. 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

  4. Place a perforated tart ring on parchment paper and fill the shortcrust in the tart ring

  5. Bake the tart for approx. 15-17 min at 175°C until golden

  6. Let the tart cool

Lemon Curd with Basil:

  1. Soak gelatine in cold water for 5-10 min

  2. Stir lemon juice, eggs and sugar in a saucepan. Cook slowly while whipping constantly until the curd thickens, without boiling

  3. Remove the pan from the heat and sift the lemon curd in a refined sieve

  4. Whip in the gelatine in the mixture and let the curd cool to room temperature

  5. Add butter cut in cubes and hand blend to get a creamy consistency

  6. 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

  7. Pour the lemon curd on the tart

  8. Let the tart cool in the refrigerator for min. 2 hours

White Chocolate Ganache:

  1. 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

  2. Heat the heavy cream almost to a boil and move from heat

  3. Pour the hot cream over the chocolate while you stir in the middle of the bowl with a rubber spatula

  4. Hand blend the ganache

  5. 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:

  1. Cut a piece of plastic sheet (3,5 cm x 67 cm) and put it on the kitchen table

  2. Temper 200 g white chocolate

  3. 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

  4. When the chocolate has set for a bit, put it around the tart. Fasten it with a bit of melted chocolate

  5. When the chocolate has set, remove the plastic sheet

Chocolate circle:

  1. Pour the chocolate (the rest of the tempered chocolate) between two plastic sheets and even the surface with a cake roll

  2. Place the plastic sheets between two chopping boards and put the chocolate in the refrigerator. This keeps the circle even and flat

  3. When the chocolate has set, cut a chocolate circle with the tart ring at 20 cm in diameter

Chocolate pattern:

  1. Melt 50 g chocolate and put it in a plastic bag with a tiny hole in the bottom

  2. Drizzle the chocolate in circles on the chocolate circle

  3. Place the chocolate circle on the tart

  4. Decorate with editable flowers fastened with a little amount of melted chocolate


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