Indulge in the refreshing and zesty flavors of a lemon basil tart, a delightful dessert that combines the tanginess of lemon with the aromatic essence of basil. This tart is perfect for a summer gathering or a special occasion, offering a unique twist on the classic lemon tart.
While most of the ingredients for this lemon basil tart are common pantry staples, fresh basil might not be something you have on hand. Make sure to pick up a bunch of fresh basil from the produce section of your supermarket. Additionally, heavy cream is essential for the creamy texture of the filling, so don't forget to grab that as well.
Ingredients for Lemon Basil Tart
Flour: The base for the tart crust, providing structure and texture.
Powdered sugar: Adds sweetness to the crust and helps achieve a tender texture.
Butter: Cold and cubed, it creates a flaky and rich crust.
Egg yolk: Binds the crust ingredients together and adds richness.
Granulated sugar: Sweetens the tart filling and balances the tartness of the lemon.
Eggs: Provide structure and richness to the filling.
Lemon juice: Freshly squeezed, it gives the tart its signature tangy flavor.
Lemon zest: Adds an extra burst of citrus flavor and aroma.
Heavy cream: Contributes to the creamy texture of the filling.
Basil: Fresh and chopped, it introduces a unique herbal note to the tart.
Technique Tip for This Recipe
When making the dough for the tart crust, ensure that the butter is very cold. This helps create a flaky texture. Use a pastry cutter or your fingertips to incorporate the butter into the flour mixture until it resembles coarse crumbs. Avoid overworking the dough to prevent it from becoming tough.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust slightly denser.
powdered sugar - Substitute with granulated sugar: Granulated sugar can be used but may result in a slightly grainier texture.
cold, cubed unsalted butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.
large egg yolk - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace the egg yolk for a vegan option.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.
large eggs - Substitute with silken tofu: Use ¼ cup of blended silken tofu per egg for a vegan alternative.
fresh lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.
lemon zest - Substitute with orange zest: Orange zest offers a different citrus note but still provides a fresh, zesty flavor.
heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that adds a rich, creamy texture.
chopped fresh basil - Substitute with chopped fresh mint: Mint offers a fresh, aromatic flavor that complements the citrus notes.
Other Alternative Recipes Similar to This Tart
How to Store or Freeze Your Tart
- Allow the lemon basil tart to cool completely at room temperature before storing. This ensures the filling sets properly and prevents condensation from forming inside the storage container.
- For short-term storage, cover the tart with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3 days.
- If you plan to keep the tart longer, consider freezing it. First, place the cooled tart in the freezer uncovered for about 1-2 hours. This initial freeze helps the filling firm up and prevents it from sticking to the wrapping.
- Once the tart is partially frozen, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps protect against freezer burn and preserves the tart's flavor.
- Label the wrapped tart with the date to keep track of its storage time. The lemon basil tart can be frozen for up to 2 months.
- When ready to enjoy, remove the tart from the freezer and let it thaw in the refrigerator overnight. This gradual thawing helps maintain the tart's texture and flavor.
- For a quicker thaw, you can leave the tart at room temperature for a few hours. However, be mindful of the filling softening too much if left out for an extended period.
- Before serving, you can refresh the tart by placing it in a preheated oven at 350°F (175°C) for about 10 minutes. This step helps restore the crust's crispness and brings out the lemon and basil flavors.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the lemon basil tart on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 10-15 minutes or until warmed through. This method helps maintain the tart's crisp crust and creamy filling.
If you're in a hurry, use a microwave. Place a slice of the tart on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as the lemon filling can become too soft and the crust may lose its texture.
For a more gourmet approach, use a toaster oven. Set it to 300°F (150°C) and place the tart inside for about 10 minutes. This method is great for reheating individual slices while keeping the crust crisp.
If you prefer a cold treat, simply enjoy the lemon basil tart straight from the refrigerator. The flavors of lemon and basil can be quite refreshing when chilled.
Best Tools for This Recipe
Oven: Used to preheat and bake the tart crust and filling.
Mixing bowl: Needed to combine the flour and powdered sugar, and to mix the filling ingredients.
Pastry cutter: Helps to cut in the cold butter into the flour and sugar mixture until it resembles coarse crumbs.
Tart pan: Used to press the dough into and bake the tart crust.
Whisk: Essential for whisking together the sugar, eggs, lemon juice, and lemon zest.
Measuring cups: Required to measure out the flour, powdered sugar, granulated sugar, lemon juice, and heavy cream accurately.
Measuring spoons: Needed to measure the lemon zest and chopped fresh basil.
Spatula: Useful for stirring the heavy cream and chopped basil into the filling mixture.
Cooling rack: Allows the tart crust and the finished tart to cool properly.
Knife: Used to chop the fresh basil.
Cutting board: Provides a surface for chopping the fresh basil.
Zester: Needed to zest the lemon for the filling.
How to Save Time on Making This Tart
Prepare ingredients in advance: Measure and chop all ingredients before starting. This will streamline the cooking process.
Use a food processor: Quickly combine flour, powdered sugar, and butter for the crust using a food processor instead of cutting in the butter by hand.
Pre-bake the crust: While the crust is baking, prepare the filling to save time.
Cool quickly: Place the tart in the fridge to cool faster after baking, so you can serve it sooner.
Lemon Basil Tart
Ingredients
Crust
- 1.5 cups All-purpose flour
- 0.5 cup Powdered sugar
- 0.5 cup Unsalted butter cold, cubed
- 1 large Egg yolk
Filling
- 1 cup Granulated sugar
- 3 large Eggs
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.5 cup Heavy cream
- 0.25 cup Fresh basil chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough comes together.
- Press the dough into a tart pan. Bake for 15 minutes or until lightly golden. Let it cool.
- In another bowl, whisk together sugar, eggs, lemon juice, and lemon zest. Stir in the heavy cream and chopped basil.
- Pour the filling into the cooled crust. Bake for 15 minutes or until the filling is set. Let it cool before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Tart
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