Lemon Basil and Cream Cheese Tarts

Lemon Basil and Cream Cheese Tarts

5 individual tarts

Lemon/basil curd:

• 4 eggs

• 7 egg yolks

• 1 cup sugar

• ¼ cups lemon juice

• 6 tablespoons butter

• 12 chopped basil leaves

Pie dough:

• 1 ½ cups all-purpose flour

• ¼ teaspoon fine salt

• 1 teaspoon granulated sugar

• 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces

• 4-5 tablespoons ice water

Cream Cheese Frosting:

• ½ cup of butter, room temperature

• 1 (9 oz) package of cream cheese, room temperature

• 2 ½ cups of powdered sugar

• 1 teaspoon of vanilla extract

Begin preparing the Lemon Basil Curd: 

Combine eggs and yolks in a bowl. Combine the lemon juice and sugar then add to the egg mixture. Add cubed butter and the previously chopped basil. Once all ingredients are together in the bowl, put in a double boiler (or use a Pyrex or stainless steel bowl and a saucepan with water brought to a boil) and cook until it reaches 86°C degrees, stirring constantly with a wooden spatula. Once it is cooked run the mixture through a chinoise to separate the basil from the cream. Refrigerate the cream for about 2 hours


Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it's in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary, but don't overwork the dough or it'll become tough.  Shape the dough into flat disks, cover it in plastic wrap, and refrigerate for at least 30 minutes.

Cream Cheese Frosting:

With a mixer, mix the butter and cream cheese together for about 3 minutes until smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.  Add the vanilla extract and mix. Slowly add the powdered sugar and keep mixing until you get to desired smooth consistency.

Preheat oven at 325°F.  Once the dough has been refrigerated in the individual pans, fill in the lemon basil cream and bake for about 15 minutes. Take the mini pies out of the oven and let cool off at room temperature for about an hour. Once the pies are room temperature top with cream cheese frosting. Refrigerate for one hour and serve.