Lemon Basil Tart with Mascarpone Whipped Cream

It’s still Winter, but now that the holidays are over I want to fast forward to Spring! And this tart screams Spring! A light and crumbly Lemon Shortbread Crust with hints of fresh Basil, layered with a tart yet sweet Lemon Pastry Cream, and a smooth and creamy Mascarpone Whipped Cream.
Shortbread Crust

1 C Flour ( I use Gluten Free)

1/2 C Powdered Sugar

Zest of 1 Lemon

Pinch of salt

6 Small Basil Leaves

1/2 tsp Vanilla

3 T Cold Water

6 T Cold Butter, cubed

Preheat oven to 350

Lightly grease round tart pan

In a food processor, add in all ingredients and pulse until dough forms

Press evenly in pan

Poke holes on the bottom and side of the tart with a fork

Bake for 18 minutes

Set aside and cool completely

Lemon Pastry Cream

1/4 C Cornstarch

1/2 C Sugar

Pinch of salt

5 Egg Yolks

2 C Whole Milk

1/2 tsp Vanilla

1/2 C Fresh Squeezed Lemon Juice ( Please use fresh squeezed, it makes such a difference)

2 T Butter

In a medium saucepan whisk the first 5 ingredients together

On medium low heat, whisk constantly until mixture comes to a boil (This will take about 15 minutes. It’s worth the time and energy, I promise!)

Once mixture comes to a boil, let it boil for 1 minute

Remove from heat and whisk in lemon juice and vanilla

Once that is incorporated, whisk in butter until completely melted

Add to a large stainless steel bowl and stir for an additional 10 minutes to bring the custard down in temperature

Cover with plastic wrap directly on top of the custard ( This prevents a gross film covering the top of it)

Place in refrigerator and chill for at least 6 hours

Mascarpone Whipped Cream

1/2 C Mascarpone Cheese

1 C Heavy Cream

1/2 tsp Vanilla

1/2 C Powdered Sugar

Pinch of salt

1 tsp Unflavored Gelatin

2 tsp Water

In a chilled, large, stainless steel bowl whip mascarpone cheese and heavy cream until thickened

Add in powdered sugar and vanilla

Set aside

In a small bowl heat water in microwave for 30 seconds

Add in gelatin and stir until combined

Let mixture cool for 2 minutes

While whipping the cream mixture, slowly add in gelatin mixture until combined

Assembling

Add 2 C of Pastry Cream to tart crust

Carefully top with whipped cream (You can be creative and pipe the whipped cream if you’d like)

Chill for 2 hours and serve

* Optional: Top with fresh Lemon Zest and a couple of Fresh Basil Leaves*
* You can omit the Basil in the crust if you’d like*