Lemon and Basil Tart

Pie Base

Ingredients

150g cream flour

½ tsp sea salt

½ tsp sugar

115 g unsalted butter

50ml ice water

Method:

• In a food processor pulse flour, salt, and sugar to combine.
• Add the butter and pulse until the mixture resembles coarse crumbs with some larger pieces remaining.
• Add ice water; pulse until dough just starts to come together.
• Lift the dough out and shape into a flat round, wrap in plastic, and refrigerate until firm, at least 1 hour or overnight.
• Butter and flour the base and sides of a fluted loose bottomed 9 in tart base.
• Roll out the dough on a lightly floured surface to an 11-inch round, about the thickness of a Euro coin.
• Carefully lift the dough into the tart base and press into the sides, fold over edge, then trim with a scissors allowing a small overhang.
• Freeze until firm, about 1 hour.
• Preheat oven to 175 C Line pie-crust with parchment and fill with weights or dried beans, bake for 25 minutes, then remove parchment and weights and continue to bake until golden, about 15 minutes.
• Once cooked brush with egg yolk and bake again for 5 minutes – this helps seal the pastry and keep it crisp. Let cool.

Filling

360ml cream

360ml milk

Peel from 1 lemon (without pith) Use a speed peeler to take off strips

Small bunch basil leaves.

8 large egg yolks

85g sugar

3 tsp cornflour

pinch salt

Method:

• Once the pastry is chilling prepare the lemon, basil custard.
• Bring milk, cream, lemon and basil just to a boil in a medium pot.
• Remove from heat, cover, and let sit at least two hours (or overnight in the refrigerator).
• When ready to finish the tart, return milk mixture to a simmer, strain to remove lemon and basil sprigs.
• Whisk together egg yolks and sugar in a bowl, then whisk in cornstarch and salt until mixture and cook gently in a clean pots pale and thick, about two minutes.
• Pour into the pre baked tart crust, then bake for 25 to 30 minutes until just set (jiggle in the centre.)
• Allow to cool completely then chill .
• Meanwhile prepare a bowl of mixed berries then dust with a little icing sugar, when ready to serve pile the berries on top.

To contact Mercy email info@wickeddesserts.ie