Lemon and basil tarts
Ingredients
for 4 pieces
| 80 g | white flour |
| 35 g | ground almonds |
| 1 tbsp | cocoa powder |
| 50 g | sugar |
| 1 pinch | salt |
| 50 g | butter, cut into pieces, cold |
| 1 | fresh egg white |
| ½ bunch | basil, leaves torn off |
| 50 g | icing sugar |
| 1 | organic lemon, grated zest and 2 tbsp of juice |
| ½ dl | full cream |
| 1 | fresh egg |
| 1 | fresh egg yolk |
| 150 g | strawberries, quartered |
| a little | icing sugar |
How it's done
Pastry dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter, rub together using your hands to form a crumbly mixture. Add the egg white, mix quickly to form a soft dough; do not knead.
Shape
Divide the dough into four parts, shape into balls, press into the prepared tart tins. Prick the bases firmly with a fork. Cover the dough with baking paper and weigh down with dried pulses, chill for approx. 30 mins.
Blind bake
Approx. 10 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool on a rack. Remove the dried pulses and baking paper, reduce the heat to 120 °C.
Filling
Blend the basil, icing sugar, lemon zest and juice in a measuring cup. Add the cream, egg and egg yolk, stir well, divide the mixture between the tart bases.
Return to the oven
Approx. 35 mins. in the lower half of the oven. Remove, allow to cool.
Serve
Top the tarts with the strawberries, dust with icing sugar.
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