Lemon-basil tartlet with milk chocolate ganache | Van Houten

Ingredients

• 1 kg lemon
• Boil twice for 20 minutes.
• Remove and leave to cool.
• Cut into thin slices and remove the seeds
• 1 kg sugar
• 20 g fresh basil
• Process the sugar and basil in a blender.
• Add the lemon slices and leave to rest overnight in the refrigerator
• 320 g butter
• 200 g icing sugar
• Process with a paddle mixer.
• 100 g whole egg(s)
• Add slowly
• 2 g salt
• 500 g flour
• 70 g almond powder
• 30 g CP
• Add.
• Leave to rest overnight in the refrigerator. Roll out a 2.5 mm thin layer and fill up tartlet shells. Bake for 10 min. at 170°C (338°F).
• 300 g milk
• 1 pod(s) Vanilla
• 30 g invert sugar
• Combine and bring to a boil
• 550 g 823NV