🍋 Tartelette Citron Basil — Lemon & Basil Tartlets
Light, refreshing tartlets combining tangy lemon cream, aromatic basil gel, and a cloud of basil-infused whipped cream. A perfect summer dessert for hot, sunny days.Lemon and basil might sound unusual at first, but this vibrant pairing delivers a balance of bright acidity and fresh herbaceous notes that works beautifully in pastry. These tartlets are a showcase of summer in every bite.
Ingredients
🍋 Lemon Cream
- 100 g lemon juice
- 100 g sugar
- 2 eggs
- Zest of ½ lemon
- 200 g unsalted butter cubed
🌿 Basil Gel
- 70 g water
- 40 g lemon juice
- 2 g agar-agar
- 4 g fresh basil leaves
- Zest of ½ lemon
🥧 Sweet Shortcrust Pastry
- 120 g unsalted butter
- 90 g powdered sugar
- Pinch of salt
- 0.5 tsp vanilla paste
- 1 egg
- 280 g all-purpose flour type 405
🍫 Coating
- 30 g white chocolate
🌿 Basil Whipped Cream
- 200 g heavy cream
- 15 g olive oil
- 2 g fresh basil leaves
Instructions
Lemon Cream (Make Ahead)
- In a saucepan, bring lemon juice, sugar, and zest to a boil.
- In a bowl, whisk the eggs, then temper with hot lemon mixture.
- Return to the saucepan and cook while stirring until thickened.
- Remove from heat, let cool 15 minutes.
- Add butter and blend with immersion blender until smooth.
- Chill overnight.
Basil Gel (Make Ahead)
- In a saucepan, combine water, lemon juice, and agar-agar. Boil for 2 minutes while stirring.
- Pour into a shallow dish, cover with plastic wrap, and refrigerate overnight.
Sweet Shortcrust Pastry
- Cream butter, powdered sugar, salt, and vanilla paste.
- Add egg and combine, then add flour and knead until fully mixed.
- Roll between two sheets of parchment and chill for 30 minutes.
- Cut strips for tartlet sides and circles for the bases.
- Line tartlet rings (8 cm), pressing gently and trimming excess.
- Chill again for 30 minutes.
- Preheat oven to 160°C. Prick bases with a fork.
- Bake for 15–20 minutes until golden. Let cool.
Coating
- Melt white chocolate.
- Brush the inside of cooled tart shells with a thin layer.
Finish Basil Gel
- Blend chilled gel with basil leaves and lemon zest until smooth and jelly-like.
- Spoon a thin layer into each tartlet base.
Filling
- Carefully spoon lemon cream over the basil gel to avoid mixing.
- Smooth the surface with an offset spatula.
Basil Whipped Cream
- Blend cream, olive oil, and basil until smooth.
- Gently whip until airy and soft.
- Add a dollop of basil cream on each tartlet.
- Garnish with fresh basil leaves.
🕰 Serving:
- Store in the fridge. Best enjoyed chilled within 2 days.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.