Lemon Basil Tart

Lemon Basil Curd

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Over a Bain Marie (hot water bath) cook eggs, sugar, lemon juice and zest until 185°F/82°C. Add the hydrated gelatin and mix well.

Cool the mixture to 104°F/40°C and emulsify with the butter and basil leaves with a hand blender. Set aside.