Apparently I have a new thing with mixing herbs into my desserts, seeing as last week I was spotted slipping rosemary into an apple cake, and here I am this week putting basil into my lemon tart. It’s a pairing I love, and adds a hint of the unexpected to this fresh, bright dessert. The crust is super-simple, no rolling required, and has a delicate crunch thanks to a hint of cornmeal and ground pine nuts in the dough.
Lemon and Basil Tart in a Pine Nut Crust
For the crust
- 3.5 ounces (100 g) pine nuts (about 2/3 cup)
- 3 Tbsp (35 g) sugar
- 1 cup (130 g) all-purpose flour
- 3 Tbsp (30 g) cornmeal
- pinch of salt
- 6 Tbsp (85 g) unsalted butter, at room temperature
- 1 egg yolk
- 2 Tbsp water
For the lemon curd
- 1/2 cup (125 ml) freshly-squeezed lemon juice
- grated zest of one lemon, preferably organic
- 1/2 cup (100 g) sugar
- 6 tablespoons (85 g) butter, salted or unsalted, cut into bits
- 10-12 basil leaves
- 2 large eggs
- 2 large egg yolks
For one 9-inch (23 cm) tart.
For the crust
Preheat the oven to 350°F (180°C.) Butter and flour a 9-inch (23-cm) tart pan with a removable bottom (a springform pan will also work here) and refrigerate it while you prepare the dough.
Place the pine nuts in a food processor and pulse a few times. Add the sugar, flour and salt and continue to pulse until the nuts are finely ground.
Add the butter, egg, and water and pulse to incorporate all the ingredients. Remove dough from the food processor and form into a ball (if the mixture is too crumbly return to the food processor, add another tablespoon of water and mix well before proceeding). Flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 10 minutes before using. (You may also freeze the dough at this point, well wrapped, for up to a month).
Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the chilled pan. Trim off any excess dough.
Bake the crust for 10-12 minutes, then rotate it and bake for another 10-12 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling.
For the lemon curd
In a medium bowl beat together the eggs and yolks; set aside. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, butter and basil leaves.
When the butter is melted, whisk a few spoonfuls of the hot lemon mixture into the eggs, stirring constantly, to warm them. Then pour the warmed eggs back into the pan with the rest of the lemon mixture and cook over low heat, stirring constantly, until the mixture thickens to a pudding consistency.
Pour the lemon curd though a mesh strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
Smooth the top of the tart and cook for 5 minutes at 350°F (180°C). Remove from the oven and let cool. If desired, decorate the top of the tart with more basil leaves while it is still slightly warm. The oils from the leaves will infuse the tart with extra basil flavor.
