{"id":15141,"date":"2017-01-31T10:06:33","date_gmt":"2017-01-31T08:06:33","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=15141\/"},"modified":"2022-01-15T10:39:49","modified_gmt":"2022-01-15T08:39:49","slug":"pistachio-lemon-tart-with-basil","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pistachio-lemon-tart-with-basil\/","title":{"rendered":"Pistachio Lemon Tart with Basil"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">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.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This following recipe combines lemon, basil and pistachio all in one minimalist and so delicious pistachio lemon tart.<\/p>\n<div id=\"attachment_15143\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15143\" class=\"wp-image-15143\" title=\"Pistachio Lemon Tart with Basil\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/lemon_basil_and_pistachio_tart-s.jpg\" alt=\"Pistachio Lemon Tart with Basil\" width=\"800\" height=\"1178\" \/><p id=\"caption-attachment-15143\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21447--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pistachio Lemon Tart with Basil<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>40 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold water (as needed)<\/li>\n<\/ul>\n<h4>For pistachio cream:<\/h4>\n<ul>\n<li>100 grams whole natural pistachios<\/li>\n<li>1 tbsp. all-purpose flour<\/li>\n<li>75 grams cold butter cut into cubes<\/li>\n<li>80 grams sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tbsp. pistachio paste<\/li>\n<li>1 large egg<\/li>\n<li>2 tbsp. cold milk<\/li>\n<\/ul>\n<h4>Lemon and basil cream:<\/h4>\n<ul>\n<li>3 large eggs<\/li>\n<li>150 fresh lemon juice<\/li>\n<li>zest of 2 lemons<\/li>\n<li>135 grams sugar<\/li>\n<li>15-20 basil leaves<\/li>\n<li>175 grams butter (at room temperature)<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Roasted pistachios (halved)<\/li>\n<li>Grated lemon rind<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>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.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>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.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<\/ol>\n<h4>Blind baking:<\/h4>\n<ol>\n<li>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.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is lightly golden.<\/li>\n<li>Cool slightly at room temperature.<\/li>\n<\/ol>\n<h4>Pistachio cream:<\/h4>\n<ol>\n<li>In a food processor with a steel blade grind pistachios and flour into a fine powder.<\/li>\n<li>Add butter, sugar, salt and pistachio paste and blend until the mixture is crumbly.<\/li>\n<li>Add egg and milk and blend again until you get a thick cream.<\/li>\n<li>Pour the cream on half-baked crust and rectify.<\/li>\n<li>Bake for 10-12 minutes or until the cream is set at the edges but still slightly soft in the center.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Lemon and basil cream:<\/h4>\n<ol>\n<li>In a medium saucepan put eggs, lemon juice, lemon zest, basil and sugar and beat well using a whisk.<\/li>\n<li>Cook the lemon cream while intense predation until thick cream forms.<\/li>\n<li>Strain the cream and let it cool for 10 minutes at room temperature.<\/li>\n<li>Add butter and blend using a stick blender until creamy and slightly thinner texture (it will set once cooled).<\/li>\n<li>Pour the cream over the layer of pistachio cream, and smooth the top.<\/li>\n<li>Cool the tart for about 3 hours in the refrigerator in a closed container.<\/li>\n<li>Before serving, garnish with grated lemon peel and pistachios.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">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.<\/li>\n<li style=\"text-align: left\">Instead of pistachios you can use any other kind of nut you like.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15142\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15142\" class=\"wp-image-15142\" title=\"Pistachio Lemon Tart with Basil\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/lemon_basil_and_pistachio_tart2-s.jpg\" alt=\"Pistachio Lemon Tart with Basil\" width=\"800\" height=\"528\" \/><p id=\"caption-attachment-15142\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35048,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1841,1636,1807],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pistachio Lemon Tart with Basil | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This following recipe combines lemon, basil and pistachio all in one minimalist and so delicious pistachio lemon tart.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/pistachio-lemon-tart-with-basil\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pistachio Lemon Tart with Basil | Lil&#039; 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