Dive into the fresh and exhilarating world of flavors with this Lime and Basil Tart! The sharp zestiness of lime perfectly complements the aromatic basil, creating a creamy filling that’s both bright and satisfying. Set in a delicate almond sweet pastry crust, this tart is a testament to how innovative flavor pairings can elevate a simple dessert into a gourmet experience.
Why You’ll Love This
The combination of lime and basil not only provides a refreshing taste but also offers a delightful surprise to the palate. The creamy texture melts in your mouth, releasing bursts of citrus and herbal notes that are perfectly balanced. This tart is not just a treat for the taste buds but also a visually appealing dessert that promises to impress.
Perfect Occasion
This Lime and Basil Tart is ideal for summer gatherings, garden parties, or as a sophisticated dessert at dinner parties. Its refreshing flavor makes it a perfect choice for warm weather, providing a cool and refreshing end to any meal.
Decoration Tips
For an elegant finish, sprinkle lime zest over the tart before serving. Garnish with a few small basil leaves to highlight the herbal notes. If you’re feeling extra creative, consider adding a few edible flowers for a pop of color and an upscale touch.
For the Sweet Pastry Crust (Pâte Sucrée):
- Combine Dry Ingredients:
- In a mixer using the paddle attachment, blend 120g butter, 90g powdered sugar, 30g almond flour, and 250g flour type T55 with 2g salt until the mixture resembles coarse sand.
- Add Egg:
- Incorporate 60g egg and mix until the dough starts to come together.
- Shape and Chill:
- Transfer the dough onto a work surface, and briefly knead by pressing with the heel of your hand. Shape into a flat disc between two sheets of baking paper and roll out to 2-3mm thickness.
- Chill in the freezer for 30 minutes.
- Bake:
- Cut to fit a greased tart ring and press the dough into the ring. Bake at 160°C (320°F) for 15-20 minutes until the edges pull away from the ring. Let cool and then brush with an egg yolk for a golden finish.
For the Lime Basil Cream:
- Prepare the Cream:
- In a saucepan, heat 180g lime juice, 170g sugar, 20g chopped frozen basil, and 3 eggs. Stir constantly and do not let the temperature exceed 83°C (181°F) until it thickens.
- Finish with Butter:
- Strain to remove any solids. Cool to 45°C (113°F) and blend in 200g cubed butter until smooth.
- Chill:
- Pour the cream into the pre-baked crust and refrigerate until set, about a few hours.
To Serve:
- Garnish with fresh lime zest and serve chilled.
Enjoy this Lime and Basil Tart as a refreshing end to your meal, capturing the essence of both ingredients in every bite!
