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…..it is used to thicken and to dampen the acidity of lime..
Tarte citron basilic by Jaques Génin
Ingredients
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
Instructions
Pâte sucrée
Lime basll custard
To assemble
To serve
Notes
Per una crostata da 18 cm di dimetro dovrete utilizzare:126 g di succo di lime filtrato (4 o 5 lime) zeste di 2 lime 14 g di foglie di basilico fresco 105 g di uova intere 120 g di zucchero semolato 140 g di burro a cubetti, a temperature ambiente
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