Lemon and basil tart recipe

INGREDIENTS FOR A TART DISH OF 20 CM DIAMETER (6 TO 8 PERS)

For the lemon curd
2 eggs
120 g of lime juice
113 g of sugar
133 g of sweet butter
zest of 2 organic lemons
13 g fresh basil
1/2 sheet of gelatin (optional)
For the sweet dough
125g icing sugar
30g of almond powder
175g of butter
2g of salt
60g of eggs
310g flour
1/2 vanilla pod

METHOD

For the lemon curd
Soak the gelatin in cold water.
Rinse the basil leaves and chop them.
Pour the lime juice into a saucepan and add the lemon zest and the chopped basil. Add eggs and sugar and whisk together. Heat to 85 ° by mixing constantly. The cream will thicken. It's like cooking a "creme anglaise", be careful not to exceed this temperature. If you do not have a thermometer, here's Chef Michalak's trick: Just whip it quickly and stop. If the "swirl" stops dead, it means that the cream is at the right temperature.
Add the gelatin and let it rest a few minutes, until the cream comes down in temperature.
Sieve to get the remaining peels and basil leaves.
When the cream is about 35 °, pour it into a tall container (like a pitcher). Add the butter at one time and mix with a blender. The cream must be homogeneous, it will lighten up a little.
Place the curd in a wide dish for faster cooling. Cover with cling paper and keep cool for at least 2 or 3 hours.

For the dough (you will get some extra)
In the bowl of a food processor, combine the sugar, almond powder, soft butter cut into small pieces and vanilla. Add the eggs and mix.
In a separate bowl, mix the salt and the flour and add it to the robot. Mix at high speed. At this stage of the recipe, you can separate the dough into 2 and freeze one of the 2 parts for a future recipe (in this case, flatten the dough a little bit before wrapping it in a film paper). Lay the other half of dough on a sheet of parchment paper and cover with a second sheet. Flatten the dough with a roller to a thickness of about 3-4 mm. Keep cool for at least 1h.
Pour the dough lightly with a fork then cut out a circle larger than the presentation circle. (secret tip : use a circle of 20 cm in diameter, so you cut a circle of dough 26 cm in diameter). Grease the pie circle and place the dough in the circle. Put in the fridge for 1 hour minimum (like Jacques Genin, you may leave it all night in the fridge and cook it the next morning).
Preheat the oven to 160 ° C. Put parchment paper on the pie shell and arrange ceramic baking balls or dry vegetables on top. Bake for 15-20 minutes. At the end of the oven, let the pie base cool on a rack. Once the pie shell has been cooked and cooled, use the flat micro rasp to smooth out any imperfections.
For mounting : Using an angled spatula, garnish the bottom of the pie with the basil lemon curd and smooth with a spatula. Grate lime zest on the top. Keep cool until tasting.