Description
A delightful dessert that combines the refreshing brightness of lemon with the aromatic touch of basil, wrapped in a fine almond crust.
Ingredients
Scale
- 1 1/4 cups all-purpose flour (155g)
- 1/2 cup almond flour (50g)
- 1/2 cup powdered sugar (60g)
- 1/2 cup unsalted butter (115g), cold and cubed
- 1 large egg yolk
- 2–3 tbsp ice water
- 1/4 tsp salt
- 1 cup fresh lemon juice (240ml)
- 1 tbsp lemon zest
- 3/4 cup granulated sugar (150g)
- 4 large eggs
- 1/2 cup heavy cream (120ml)
- 6 fresh basil leaves, finely chopped
- 2 tbsp unsalted butter, melted
- Thin lemon slices
- Sliced almonds
- Fresh basil leaves
- Powdered sugar for dusting
Instructions
- Combine the all-purpose flour, almond flour, powdered sugar, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Mix in the egg yolk and ice water until the dough comes together. Form into a disk, wrap tightly, and chill for 30 minutes.
- Preheat your oven to 350°F (175°C). Grease tartlet pans or a 9-inch tart pan.
- Roll out the dough and press it into the tart pans. Trim the edges neatly and prick the bottoms lightly with a fork.
- Bake the crust for 15–18 minutes until lightly golden. Let it cool slightly.
- Whisk together the lemon juice, lemon zest, sugar, eggs, heavy cream, chopped basil, and melted butter until smooth.
- Pour the filling into the cooled crusts. Bake tartlets for 18–22 minutes or the large tart for 28–32 minutes, until the filling is just set with a slight jiggle in the center.
- Let the Lemon Basil Almond Tart cool completely, then chill for at least 1 hour for the creamiest texture.
- Decorate with thin lemon slices, sliced almonds, fresh basil leaves, and a light dusting of powdered sugar.
Notes
This tart is best served chilled. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: lemon tart, basil dessert, almond crust, spring dessert, citrus dessert