Lemon-basil tartlet with milk chocolate ganache

Recipe

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ingredients	preparation
1kg lemon	Boil twice for 20 minutes. Remove and leave to cool. Cut into thin slices and remove the seeds
1kg sugar 20g fresh basil	Process the sugar and basil in a blender. Add the lemon slices and leave to rest overnight in the refrigerator
Pour the sugar/lemon mixture in a pan. Cook at 105°C (221°F) or until the preserve sets. Pour into marmalade jars and leave to cool.

ingredients	preparation
320g butter 200g icing sugar	Process with a paddle mixer.
100g whole egg(s)	Add slowly
2g salt 500g flour 70g almond powder 30g CP	Add.
Leave to rest overnight in the refrigerator. Roll out a 2.5 mm thin layer and fill up tartlet shells. Bake for 10 min. at 170°C (338°F).

ingredients	preparation
300g milk 1pod(s) vanilla 30g invert sugar	Combine and bring to a boil
550g 823NV	Pour the hot milk mixture over the chocolate through a chinois and emulsify

- Place some lemon-basil preserve in a chocolate tartlet shell.

- Pour over the milk chocolate ganache at 30°C (86°F) and leave to set in the refrigerator.

Tip: This recipe can also be made with raspberry preserve and a dark chocolate ganache, or with passion fruit preserve and a white chocolate ganache.