Tarte citron basilic

Basil & Lemon Tartlet - by Chef Christian Guzman

Ingredients for 10 Tartlets - Sweet Shortcrust Pastry

  • 250 g all-purpose flour (T55)
  • 125 g butter
  • 100 g sugar
  • 2 g salt (1/2 teaspoon)
  • 1 whole egg
  • 1/4 teaspoon vanilla extract

White chocolate vanilla basil ganache's ingredients

  • Heavy cream (35% fat): 313 g
  • White chocolate: 78 g
  • Gelatin: 2.5 g
  • Vanilla: 4.7 g
  • Basil: 1.9 g
  • Cream for infusing the basil: 31g

Lemon curd's ingredients 

  • Lemon juice: 175 g
  • Sugar: 175 g
  • Whole eggs: 206 g
  • Butter: 113 g
  • Gelatin: 3.75 g
  • Fresh basil: 8.75 g

Tartlets's preparation 

  • In the mixer bowl, combine the flour, sugar, and salt. Mix at speed 1.
  • Add the butter cut into pieces. Mix until you get a fine and homogeneous sandy texture.
  • Add the whole egg and vanilla extract. Mix until the dough forms.
  • Transfer the dough to a floured work surface. Press the dough with the palm of your hand several times to form a ball.
  • Cover with plastic wrap and let rest in the refrigerator for 20 to 30 minutes.
  • Roll out the dough to line the tartlet molds.
  • Prick the bottom of the tartlets with a fork.
  • Cover with parchment paper and fill with apricot pits, dried beans or baking beads.
  • Bake in a preheated oven at 220°C (428°F) for 10 to 15 minutes, remove the paper and weights for the last 4-5 minutes for even coloring. Monitor the baking process.

Ganache's preparation

  • Put a little water in the bottom of the saucepan to prevent the cream from sticking.
  • Add 156 g of heavy cream and bring to a boil with the vanilla.
  • Rehydrate the gelatin in cold water.
  • Add the gelatin to the hot cream and mix well.
  • Pour the hot cream over the white chocolate to melt it, mix well.
  • Add the remaining cream (156 g) and mix.
  • Chop the basil and infuse it in 31 g of boiling cream for 10 minutes.
  • Blend the basil-cream mixture and incorporate it into the ganache.
  • Remove air from the ganache with an immersion blender, ensuring the head stays submerged.
  • Cover with plastic wrap and let rest in the refrigerator for 24 hours.

    Lemon curd's preparation

    • Bring the lemon juice to a boil with half the sugar.
    • Whisk the eggs with the remaining sugar until light and fluffy.
    • Rehydrate the gelatin in cold water.
    • Add the egg mixture to the saucepan and cook over low heat until it reaches 80°C (176°F), not exceeding 84°C (183°F).
    • Add the rehydrated gelatin and whisk.
    • Gradually add the butter while whisking until fully incorporated.
    • Pour the lemon curd into the tartlets and let rest in the refrigerator for 1 hour.


      • After 24 hours of resting, whisk the ganache until it reaches a firm texture (soft peaks).
      • Fill a piping bag with the ganache.
      • Pipe 3 dollops of ganache onto each tartlet.
      • Add lemon zest and fresh basil leaves.


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