Lemon and basil tart

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar.

Add the chopped basil, then stir in the eggs and dry ingredients.

Spread between two sheets of parchment paper to a thickness of 3mm and let rest.

Roll out circles with a diameter of 7 cm, then bake at 160°C for 18 minutes.

Coat with cocoa butter and allow to cool.

Hydrate the gelatin.

Cook the first five ingredients at 84°C, as for a pastry cream.

Remove from heat and add lime zest and melted gelatin, then blend.

Add the white chocolate and cocoa butter, then mix again.

When the temperature reaches 104°F, add the butter.

Allow to cool and spoon into the tart shells.

Grind the chopped basil into a fine powder.

Prepare a syrup with the water and sugar, cook to 223°F.

In the bowl of a food processor, combine the egg whites and basil powder.

Begin beating the egg whites when the syrup reaches 115°C.

Pour the hot syrup over the egg whites and whip until stiff and stable.