ingredients

1 roll of broken dough
3 lemons
1 bunch of basil
150 g of butter
3 eggs 3 yellow
180 g of sugar

Steps

Lemon and basil tartlets

1 Preheat the oven to 180 ° C (item 6). Line 4 tart dies with 12 cm diameter dough or 1 rectangular 35 x 11 cm dough. Cover them with baking paper, then dry vegetables (white beans for example). Bake 10 min. Remove vegetables and paper, re-fillet 8-10 min: the dough should be golden brown. Let cool.

2 Squeeze the 3 lemons. Beat the eggs with the yolks and a pinch of salt. Pour into a pan butter, sugar and eggs. Turn over and over with a wooden spoon over very low heat. When the cream thickens, pass through a Chinese (fine strainer).

3 Chop the basil leaves into very thin strips, mix them with the cream. Pour into the tarts, put 2 hours in the fridge.

tips

The bluff of Laurent. To decorate, keep a few basil leaves whole. Oil them lightly, squeeze them between two sheets of cling film. Spend 1:30 in the microwave: they will become translucent and crisp.

Easy but festive, simple but good, fun but technically safe, the 40 recipes that Laurent Mariotte offers in this book have everything to suit on a thousand occasions: nothing classical that does not surprise by an unusual note, nothing unusual that is not mastered to please everyone ... The 4 recipes we have piqued show the talent of the host-cook of TF1, Cuisine TV and France Info. Ed. Albin Michel, 12 €.