Ingredients:
For the tart dough:
1 1/2 cups all-purpose flour
6 tablespoons butter, cold and cubed
3/4 cup powdered sugar
½ teaspoon salt
3-4 tbsp lemon juice, sparkling wine or Champagne
For the lemon basil curd:
5 egg yolks
2/3 cups granulated sugar
1/2 cup lemon juice
zest of 3 lemons
1 1/2 cups basil, sliced
For the berries:
2 pints berries of your choice
2 tablespoons maple syrup or agave nectar
2 tablespoons basil, chiffonade
Method:
For the tart dough:
Combine the flour, butter, confectioners' sugar, and salt in a food processor and process until the butter is coarsely chopped.
With the motor running, pour the lemon juice (or wine) through the feed tube and process until the pastry holds together. Flatten the dough into a disc, cover with plastic wrap, and refrigerate for 20 minutes.
Preheat oven to 425 F.
Roll the chilled dough out on a lightly floured surface to form a circle. Transfer to 9" tart pan with removable bottom, pressing it into the bottom and sides. Trim the dough, leaving a 1" overhang. Fold the overhang back toward the inside.
Blind bake for 20 minutes or until golden brown.
Remove the pan from the oven and let the crust cool completely.
For the lemon basil curd:
Combine yolks, sugar, lemon juice and zest in a heavy bottomed saucepan over medium low heat and whisk to combine. Once fully mixed, add basil and stir constantly until thick, 5- 10 minutes. Don't let mixture boil.
Remove from heat and strain mixture through a fine mesh strainer. Let cool.
When you're ready to assemble the tart, preheat oven to 325 F.
Pour the filling into the tart shell(s) and place on a baking sheet (to catch any drips). Bake tart until the filling is set, about 50 minutes. If the crust begins to brown too quickly, cover with aluminum foil.
Let the tart cool completely before removing it from the sides of the pan.
In a bowl, mix berries with syrup until shiny. Gently mix in basil. Place on top of tart.
Serve at room temperature, or chilled.
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