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🍋 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.
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Prep Time 1 hour
Cook Time 15 minutes
Servings 8 people

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.