ADVERTISEMENT

Lemon Basil Tart

Food Network Canada
Yields
4 servings

 

ADVERTISEMENT

ingredients

Citrus Shortbread Crust

½
lb(s) unsalted butter, room temperature
½
cup castor or berry sugar
1 ½
cup of all purpose flour
Pinch of salt
1
lemon zest
1
lime zest
½
orange zest

Lemon Basil Filling

¼
lb(s) unsalted butter (½ cup)
¼
cup heavy cream
2
egg
2
egg yolks
¾
cup fresh lemon juice, strained
¾
cup granulated sugar
½
cup packed fresh basil leaves
ADVERTISEMENT

directions

Step 1

Preheat oven to 300 to 325 degrees Fahrenheit. Cream butter using a kitchen mixer with a paccle attachment. Gradually add sugar until combined. Slowly add flour, salt and zests and mix at medium high until combined. Scrape dough from the sides of the bowl to form a ball.

Step 2

Roll dough out to 1/8-inch thickness. Line four 3-inch tart tins with dough. Dough should come up the sides at least 1-inch. Pierce dough all over with a fork. Blind bake 8 to 10 minutes. There should be little to no colour. Cool on a rack. Remove tart shells from the tins.

Step 3

Preheat oven to 250 degrees Fahrenheit.

Step 4

Combine all ingredients in the top of a double boiler or in a large bowl placed over a pot of simmering water. Whisk continually until mix is heated through to prevent eggs from curdling. Continue to cook over double boiler, whisking every few minutes. Cook until mixture reaches a custard like consistency (coats the back of a spoon), for about 15 to 20 minutes. Remove from heat and strain through a fine mesh strainer into a clean bowl and let cool for 10 minutes.

Step 5

Place tart shells on a baking sheet and fill with custard. Bake until custard sets, about 10 minutes. Remove from oven and allow to cool before handling.

Rate Recipe

My rating for Lemon Basil Tart
ADVERTISEMENT