Lemon Basil Tart Recipe by Chef Eric Lecerf - Maé innovation

Name: Lemon Basil Tart Recipe by Chef Eric Lecerf - Maé innovation
Ingredients: 175g butter; 80g icing sugar; 80g ground almonds; 26g eggs; 175g flour; 0.5g fleur de sel; 20g chopped basil; 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; 180g lemon juice; 1 lime zest; 230g eggs; 250g caster sugar; 325g softened butter; 5g gelatin; 11g basil leaves (chopped or blended); 150g water; 300g caster sugar; 300g glucose; 200g sweetened condensed milk (or 150g UHT cream); 20g gelatin; 330g white chocolate; Yellow food coloring (QS)

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Chef Eric Lecerf shares his recipe for Lemon Basil Tart with us. A recipe made using one of our silicone moulds. Discover it here!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mae-innovation.com.

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