Lemon-basil tartlet with milk chocolate ganache


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Lemon-basil preserve

ingredients preparation
  • 1kg

Boil twice for 20 minutes. Remove and leave to cool. Cut into thin slices and remove the seeds

  • 1kg
  • 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.

Chocolate tartlet shell

ingredients preparation
  • 320g
  • 200g
    icing sugar

Process with a paddle mixer.

  • 100g
    whole egg(s)

Add slowly

  • 2g
  • 500g
  • 70g
    almond powder
  • 30g


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).

Milk chocolate ganache

ingredients preparation
  • 300g
  • 1pod(s)
  • 30g
    invert sugar

Combine and bring to a boil

  • 550g

Pour the hot milk mixture over the chocolate through a chinois and emulsify

Finishing and presentation

- 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.

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