for 12 pieces

Pastry dough

200 g	white flour
50 g	shelled ground almonds
80 g	sugar
1 pinch	salt
120 g	butter, cold, cut into pieces
1	organic lemon, use grated zest only
1	egg, beaten

Lemon custard

2 dl	water
120 g	sugar
50 g	butter
2	organic lemons, grated zest and the juice
3 tbsp	Maizena cornflour
½ bunch	basil, roughly chopped
2	egg yolks
1 pinch	salt

To decorate

250 g	mixed berries (e.g. strawberries, blackberries, blueberries)
a little	basil, finely chopped

How it's done

Pastry dough

Mix the flour, almonds, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the lemon zest and egg, and mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

On a lightly floured surface, roll out the pastry dough to approx. 2 mm thick. Cut out 12 circles (each approx. 11 cm in diameter), place in the prepared holes. Prick firmly with a fork, refrigerate for approx. 15 mins.

To bake

Approx. 10 mins. in the lower half of an oven preheated to 200°C. Remove the bases from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

Lemon custard

In a pan, whisk the water with all the other ingredients up to and including the salt. Bring to the boil over a medium heat, stirring continuously. As soon as the mixture thickens, remove the pan from the heat, continue whisking for approx. 2 mins. Pour the custard through a sieve into a bowl, allow to cool a little, pour into the tart bases, leave to cool.

To decorate

Decorate the tartlets with berries and basil.

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