Lemon Basil Almond Tartlets
Discover the refined world of these tartlets that harmoniously combine the crunch of almond shortcrust pastry, the creamy sweetness of almond cream and the tangy freshness of a lemon-basil curd. This sophisticated recipe will amaze your guests with its balanced flavors and perfect texture. An elegant dessert that elevates French pastry classics with a touch of originality. These tartlets represent culinary excellence where each bite reveals a symphony of textures and aromas. A creation that proves simple ingredients can give birth to exceptional flavors.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a bowl, mix the flour, almond powder, powdered sugar and salt. Add the cold butter cut into cubes and rub the dough between your fingers. Incorporate the egg and form a homogeneous ball. Wrap and refrigerate for 1 hour.
- 2
Whisk the soft butter with the sugar until creamy. Add the beaten egg, then the almond powder, flour and lemon zest. Mix well and refrigerate.
- 3
Roll out the dough on a floured surface and line 6 tartlet molds. Prick the bottom with a fork. Spread a thin layer of almond cream. Bake for 20-25 minutes at 180°C until golden. Let cool.
- 4
In a saucepan, whisk the eggs with the sugar, lemon juice and zest, and cornstarch. Heat over low heat while stirring constantly until thickened. Off the heat, add the butter in pieces and the chopped basil. Blend finely with an immersion blender.
- 5
Spread the cooled curd over the tart bases. Smooth the surface and refrigerate for at least 2 hours.
- Dough: Let it rest well to prevent shrinking during baking
- Curd: Blend thoroughly for a perfectly smooth texture
- Basil: Use lemon basil for more fragrance
- Decoration: Some toasted sliced almonds for crunch
- Storage: Keeps for 3 days in the refrigerator
- The curd can be prepared 2 days in advance
- Avoid freezing
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