Antonio Bachour: Lemon Basil Tarts (Metric)

Pastry Dough

• 350 g all purpose white flour
• 115 g icing sugar
• 60 g almond flour
• ⅛ tsp salt
• 180 g butter, unsalted diced, chilled
• 1 egg, large
• 1 egg yolk from a large egg
• 1 tsp water, cold

Olive Oil Cake

• 200 g all purpose white flour
• 3 eggs, large
• 130 g extra virgin olive oil
• 100 g sugar
• 60 g whole milk
• 1 ½ tsp baking powder

Lemon Basil Cream

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

Assembly

• 450 g berries, mixed, fresh to decorate