Lemon Meringue Tart with Basil
tartlemonbasilmeringuefinanciercurd
A fresh and flavorful tart made with sweet pastry, lime basil gel, basil financier, lemon curd, and golden Italian meringue.
Preparation time
1 day
Cooking time
30 minutes
Servings
8 people(s)
Ingredients
For the sweet pastry:
- •150g butter
- •95g icing sugar
- •30g almond powder
- •1 egg
- •250g flour (T55)
- •1g salt
For the lime basil gel:
- •30g sugar
- •70g water
- •20g fresh basil
- •Juice of 1 lime
- •Zest of 1/2 lime
- •1g agar-agar
For the basil financier:
- •50g butter
- •50g almond powder
- •50g icing sugar
- •20g flour
- •1 egg white
- •A few chopped basil leaves
For the lemon curd:
- •100g lemon juice
- •Zest of 1 lemon
- •25g cornstarch
- •80g sugar
- •2 eggs
- •80g butter
For the Italian meringue:
- •75g egg whites
- •150g sugar
- •60g water
Instructions
1
Preparing the lime basil gel
1. Heat the water with basil and lime juice.
2. Blend finely, add sugar and agar-agar.
3. Bring to a boil for 1 minute.
4. Let cool in the fridge for 30 minutes, then blend again.
5. Pour over the pre-baked tart base.
2
Preparing the basil financier
1. Brown the butter and let it cool slightly.
2. Mix almond powder, icing sugar, and flour.
3. Add the egg white, then the butter and chopped basil.
4. Pour into the tart base and bake for 12 minutes at 180°C.
3
Preparing the lemon curd
1. Whisk the sugar and eggs.
2. Add the lemon juice, zest, and cornstarch diluted in a little water.
3. Cook while stirring until thickened.
4. Off the heat, add the butter in pieces and blend.
5. Pour over the cooled tart and smooth out.
4
Preparing the Italian meringue
1. Heat water and sugar to 118°C.
2. Whip the egg whites and slowly pour in the hot syrup.
3. Whisk until cooled.
4. Pipe the meringue onto the tart and brown with a torch.
Tips
- • Use fresh basil for the best flavor.
- • If you don’t have a torch, brown the meringue in the oven at 220°C for a few minutes.