The Lemon Basil Almond Tart is a delightful dessert that combines the refreshing flavors of lemon and basil with the nutty goodness of almonds. It’s a fantastic choice for a light summer treat or a special occasion. This recipe highlights the harmony between the tartness of the lemon and the aromatic touch of basil, making it a unique dessert option. If you enjoy citrus desserts, you might also love this blueberry lemon pound cake.
Why Make This Recipe
This tart stands out not just for its taste but also for its elegant presentation. It’s easy to make and looks stunning on any dessert table. Guests will be impressed by the combination of flavors, and it’s perfect to serve with coffee or tea. Plus, the recipe is versatile — you can modify it by adding different herbs or fruits like blueberries or raspberries, similar to what you’ll find in a blueberry lemon cheesecake recipe.
How to Make Lemon Basil Almond Tart
Ingredients
1 1/4 cups all-purpose flour (155g)
1/2 cup almond flour (50g)
1/2 cup powdered sugar (60g)
1/2 cup unsalted butter (115g), cold and cubed
1 large egg yolk
2–3 tbsp ice water
1/4 tsp salt
1 cup fresh lemon juice (240ml)
1 tbsp lemon zest
3/4 cup granulated sugar (150g)
4 large eggs
1/2 cup heavy cream (120ml)
6 fresh basil leaves, finely chopped
2 tbsp unsalted butter, melted
Thin lemon slices
Sliced almonds
Fresh basil leaves
Powdered sugar for dusting
Directions
In a large bowl, combine the flour, almond flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Mix in the egg yolk and ice water until the dough comes together. Form it into a disk, wrap it tightly, and chill for 30 minutes. Preheat your oven to 350°F (175°C). Grease tartlet pans or one 9-inch tart pan.
Roll out the dough and press it into the tart pans. Trim the edges neatly and prick the bottoms lightly with a fork. Bake the crust for 15–18 minutes until lightly golden. Let cool slightly. In a bowl, whisk together the lemon juice, lemon zest, sugar, eggs, heavy cream, chopped basil, and melted butter until smooth. Pour the filling into the cooled crusts. Bake tartlets for 18–22 minutes or the large tart for 28–32 minutes, until the filling is just set with a slight jiggle in the center.
Let the Lemon Basil Almond Tart cool completely, then chill for at least 1 hour for the creamiest texture. Decorate with thin lemon slices, sliced almonds, fresh basil leaves, and a light dusting of powdered sugar for that gorgeous bakery-style finish. Serve chilled for the freshest lemon flavor and the perfect silky texture.
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How to Serve Lemon Basil Almond Tart
Serve this tart chilled, allowing the flavors to shine. It’s great on its own or accompanied by a scoop of vanilla ice cream. Garnish with fresh basil leaves and additional powdered sugar for a beautiful presentation. If you’re planning a gathering, this tart will pair well with other desserts, like blueberry and lemon zest cottage cheese bites.
How to Store Lemon Basil Almond Tart
To store this tart, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It should remain fresh for up to 3 days. Be sure to let it sit at room temperature for a bit before serving if it has been stored in the fridge.
Tips to Make Lemon Basil Almond Tart
- Use fresh ingredients for the best flavor, especially the lemons and basil.
- Don’t skip chilling the dough; it helps keep the tart crust flaky.
- For an added twist, consider using other citrus fruits like lime or orange in place of lemon.
Variation
Feel free to experiment with different flavor combinations. For instance, adding a handful of blueberries to the filling can give a lovely color and taste. A layer of almond cream at the bottom will add extra richness and flavor.
FAQs
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1. Can I use a store-bought crust?
Yes, using a store-bought crust will save time and still give you a delicious tart.
2. How do I know when the tart is done?
The tart is ready when the filling is just set and has a slight jiggle in the center.
3. Can I freeze the tart?
It’s best to eat the tart fresh. However, you can freeze it before filling for up to a month; just ensure it’s well-wrapped.
Conclusion
The Lemon Basil Almond Tart is a refreshing dessert you’ll enjoy making and sharing. For more delicious recipe inspirations, check out this lemon almond drizzle cake or explore a unique spin with a blackberry and basil cream almond tart. You might also find great ideas in this lemon basil posset tart. Lastly, for a comprehensive collection, visit this roundup of lemon and basil tarts. Enjoy your baking adventures!
Lemon Basil Almond Tart
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tbsp ice water
- 1/4 tsp salt
For the filling
- 1 cup fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 4 large eggs
- 1/2 cup heavy cream
- 6 fresh basil leaves, finely chopped
- 2 tbsp unsalted butter, melted
For decoration
- Thin lemon slices
- Sliced almonds
- Fresh basil leaves
- Powdered sugar for dusting
Instructions
Preparation
- In a large bowl, combine the flour, almond flour, powdered sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Mix in the egg yolk and ice water until the dough comes together.
- Form it into a disk, wrap tightly, and chill for 30 minutes.
Baking the Crust
- Preheat your oven to 350°F (175°C). Grease tartlet pans or one 9-inch tart pan.
- Roll out the dough and press it into the tart pans, trimming the edges neatly.
- Prick the bottoms lightly with a fork and bake the crust for 15-18 minutes until lightly golden.
- Let cool slightly.
Preparing the Filling
- In a bowl, whisk together the lemon juice, lemon zest, sugar, eggs, heavy cream, chopped basil, and melted butter until smooth.
Final Baking
- Pour the filling into the cooled crusts.
- Bake tartlets for 18-22 minutes or the large tart for 28-32 minutes, until the filling is just set with a slight jiggle in the center.
- Let the Lemon Basil Almond Tart cool completely, then chill for at least 1 hour for the creamiest texture.
Serving
- Decorate with thin lemon slices, sliced almonds, fresh basil leaves, and a light dusting of powdered sugar.
- Serve chilled for the freshest lemon flavor and the perfect silky texture.
