Antonio Bachour: Lemon Basil Tarts

Pastry Dough

• 12 ½ oz all-purpose flour
• 4 oz confectioners sugar
• 2 oz almond flour
• ⅛ tsp salt
• 6 oz unsalted butter diced, chilled
• 1 large egg
• 1 egg yolk from a large egg
• 1 tsp ice water

Olive Oil Cake

• 7 oz all-purpose flour
• 3 large eggs
• 4 ½ oz extra virgin olive oil
• 3 ½ oz sugar
• 2 oz whole milk
• 1 ½ tsp baking powder

Lemon Basil Cream

• 1 ½ sheets gelatin, silver grade (approx. 3.5 g)
• ice water to cover
• 4 large eggs
• 5 oz sugar
• 5 oz unsalted butter diced
• 1 lemon zest only, no white pith
• 5 oz lemon juice from 2 large lemons
• 8 - 10 fresh basil leaves plus extra to decorate

Assembly

• 16 oz fresh berries to decorate