Lemon tart is one of my favorite desserts of all time. I love how the tartness of the lemon combines with the sweetness of the short crust pastry, and together it creates such a wonderful and tasty dessert.
This following recipe combines lemon, basil and pistachio all in one minimalist and so delicious pistachio lemon tart.

Photo: Natalie Levin
Pistachio Lemon Tart with Basil
For short crust pastry:
- 150 grams all-purpose flour
- 100 grams cold butter (cut into cubes)
- 40 grams icing sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold water (as needed)
For pistachio cream:
- 100 grams whole natural pistachios
- 1 tbsp. all-purpose flour
- 75 grams cold butter cut into cubes
- 80 grams sugar
- Pinch of salt
- 1 tbsp. pistachio paste
- 1 large egg
- 2 tbsp. cold milk
Lemon and basil cream:
- 3 large eggs
- 150 fresh lemon juice
- zest of 2 lemons
- 135 grams sugar
- 15-20 basil leaves
- 175 grams butter (at room temperature)
Decoration:
- Roasted pistachios (halved)
- Grated lemon rind
Crust:
- In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
Blind baking:
- Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-14 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is lightly golden.
- Cool slightly at room temperature.
Pistachio cream:
- In a food processor with a steel blade grind pistachios and flour into a fine powder.
- Add butter, sugar, salt and pistachio paste and blend until the mixture is crumbly.
- Add egg and milk and blend again until you get a thick cream.
- Pour the cream on half-baked crust and rectify.
- Bake for 10-12 minutes or until the cream is set at the edges but still slightly soft in the center.
- Cool completely at room temperature.
Lemon and basil cream:
- In a medium saucepan put eggs, lemon juice, lemon zest, basil and sugar and beat well using a whisk.
- Cook the lemon cream while intense predation until thick cream forms.
- Strain the cream and let it cool for 10 minutes at room temperature.
- Add butter and blend using a stick blender until creamy and slightly thinner texture (it will set once cooled).
- Pour the cream over the layer of pistachio cream, and smooth the top.
- Cool the tart for about 3 hours in the refrigerator in a closed container.
- Before serving, garnish with grated lemon peel and pistachios.
- The tart is at its best on the day of preparation, but you can keep it in a sealed container in the refrigerator for up to 3 days.
- Instead of pistachios you can use any other kind of nut you like.

Photo: Natalie Levin