As easy as delicious…..
Lime and basil…..the perfect wedding.
A “crème onctueuse” as french will define it, gorgeous, silky and delicious.
In a word: perfect.
Do not be scared about the amount of butter… is used to thicken and to dampen the acidity of lime..


Lime basll tart by Jaques Génin

Porzioni 6
Chef Aria


- Pâte sucrée -

  • ½ cup (1 stick) + ½ generous tbsp (123 g) soft unsalted butter, diced
  • 2/3 cup (88 g) icing sugar
  • 3 tbsp (20 g) almond powder
  • 1 small whole egg (1.5 oz-42 g)
  • 1/2 vanilla pod
  • 1+ ¾ cup (217 g) all purpose flour

- Lime basll custard -

  • ½ cup + 1.5 tbsp (135 g) fresh lime juice (4 or 5 limes)
  • 2.5 lime zest
  • ½ oz (15 g) fresh basil leaves
  • 3 small whole eggs (4 oz-115 g)
  • ½ cup + 2 tbsp (130 g) superfine granulated sugar
  • ½ cup (1 stick) + 2.5 tbsp (150 g) room temperature unsalted butter, diced


- Pâte sucrée -

  1. In the bowl of a stand mixer fitted with paddle attachment, place butter, sugar, almond powder, vanilla pods and beat to combine.

    Add the whole egg and beat to combine.

    In a separate bowl, sift flour with salt and pour the mixture into the stand mixer bowl.

    Quickly combine the mixture.

    Roll the pastry out between 2 sheets of baking paper, 3-4 mm thick and refrigerate for a couple of hours.

    Butter 1 micro perforated rectangular tart mould 11.5x3.5 inches (29x9 cm) and 3 round micro perforated tart rings, 2.7 inches (7 cm).

    Line the moulds with the pastry and refrigerate for 90 minutes.

    Heat fan oven at 320F - 160°C.

    Place the moulds on a baking tray with baking paper (I used micro perforated baking sheet and micro perforated silicone mat) and bake for 22 minutes the rectangular shape and 15 minutes the small tarts.

    Let completely cool before removing the moulds.

- Lime basll custard -

  1. In a saucepan, place lime zest and bsil leaves, finely chopped.

    Add whole eggs, sugar and mix to combine.

    Add lime juice and cook, stirring constantly until the temperature reaches 180F - 80C.

    Pass the mixture through a sieve into a high jar.

    When the temperature reaches 113F - 45°C add butter cubes.

    Mix with a hand blender for a couple of minutes until you get a smooth mixture.

- To assemble -

  1. To assemble the tarts, you can choose 2 possibilities:

    Either immediately pour the lime custard into the shells and refrigerate for 6/8 hours;

    Or, as Jaques Genin does: refrigerate the custard for 8 hours.

    The day after, with a bread scraper, fill the tart shell, smoothing with a spatula.

    If you follow Jaques Génin technique, the custard has to be prepared the day ahead.

- To serve -

  1. Sprinkle the surface of the tarts with lime zest.

    I decided to garnish the bigger tart with French meringues and fresh basil leaves (not expected by the recipe).

    I left “naked” the small ones, garnished only with lime zest as proposed by Génin.

    You can choose the one you prefer.


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