Lemon Basil Tart Recipe by Chef Eric Lecerf

Eric Lecerf Shares His Lemon Basil Tart Recipe

Discover the Lemon Basil Tart, an elegant creation by Chef Eric Lecerf. This tart combines zesty lemon with sweet basil, prepared using our springform cake mould (196×40 mm) for perfect presentation.

The perfect balance of lemon and basil, creamy filling, and delicate crust makes this dessert an exquisite pastry experience.

Follow Chef Lecerf’s detailed instructions to recreate this refined dessert. Quantities listed serve 6-8 people.

Step 1: Basil Shortbread

Ingredients:

• 175g butter
• 80g icing sugar
• 80g ground almonds
• 26g eggs
• 175g flour
• 0.5g fleur de sel
• 20g chopped basil

Method:

Cream softened butter with icing sugar, ground almonds, fleur de sel, and chopped basil. Add eggs, then flour. Roll to 2-4mm thickness. Bake at 170°C for 10 minutes.

Step 2: Olive Oil Sponge

Ingredients:

• 160g sugar
• ½ lemon zest (yellow part)
• 135g eggs
• 35g milk
• 100g olive oil
• 6g lemon juice
• 65g melted butter
• 165g flour
• 5g baking powder

Method:

Whisk eggs, sugar and lemon zest for 10-15 minutes. Gradually add liquids (olive oil, milk, lemon juice). Fold in sifted flour and baking powder. Add melted butter. Bake at 160°C for 18-20 minutes.

Step 3: Lemon Basil Cream

Ingredients:

• 180g lemon juice
• 1 lime zest
• 230g eggs
• 250g caster sugar
• 325g softened butter
• 5g gelatin
• 11g basil leaves (chopped or blended)

Method:

Soak gelatin in cold water. Bring lemon juice, zest, basil, eggs and sugar to boil while stirring. Add drained gelatin. Cool to 35°C, then incorporate softened butter. Blend and pipe.

Step 4: Yellow Mirror Glaze

Ingredients:

• 150g water
• 300g caster sugar
• 300g glucose
• 200g sweetened condensed milk (or 150g UHT cream)
• 20g gelatin
• 330g white chocolate
• Yellow food coloring (QS)

Method:

Cook water, sugar and glucose to 103°C. Add condensed milk, gelatin mass, coloring and white chocolate. Blend and refrigerate overnight. Next day, heat glaze to 40-45°C and use at 35°C.

Step 5: Crumble

Ingredients:

• 120g cold butter
• 115g brown sugar
• 120g flour
• 95g ground almonds
• ¼ lemon zest

Method: Dice butter and chill. Combine all ingredients at low speed until sandy texture forms. Finish by hand. Chill. Bake at 175-180°C.

For decoration: Gold leaf, colored white chocolate (yellow/green), basil leaves, yellow edible flowers.

Ingredients

Equipment and ustensils

• Springform cake mould – 196X40 mm – 1130 ml

Recipe steps

• Step 1: Basil shortbread

• Step 2: Olive oil sponge cake

• Step 3: Lemon basil crémeux

• Step 4: Yellow mirror glaze

• Step 5: Crumble

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