Lemon-basil tartlet with milk chocolate ganache

Boil twice for 20 minutes. Remove and leave to cool. Cut into thin slices and remove the seeds

Process the sugar and basil in a blender. Add the lemon slices and leave to rest overnight in the refrigerator

Pour the sugar/lemon mixture in a pan. Cook at 105°C (221°F) or until the preserve sets. Pour into marmalade jars and leave to cool.

Process with a paddle mixer.

Add slowly

Add. 

Leave to rest overnight in the refrigerator. Roll out a 2.5 mm thin layer and fill up tartlet shells. Bake for 10 min. at 170°C (338°F).

Combine and bring to a boil

Pour the hot milk mixture over the chocolate through a chinois and emulsify

- Place some lemon-basil preserve in a chocolate tartlet shell.

- Pour over the milk chocolate ganache at 30°C (86°F) and leave to set in the refrigerator.

Tip: This recipe can also be made with raspberry preserve and a dark chocolate ganache, or with passion fruit preserve and a white chocolate ganache.