Pour la Saint-Valentin, j’ai eu envie d’associer l’acidité du citron avec le basilic. Le tout réhaussé par une touche de framboise bien pepsy.

Ready?

For 8 individual tarts, you need:

. Sweet pastry: the recipe is HERE

. Creamy lemon: the recipe is HERE

. Pepsy framboise : c’est ICI aussi

. Basil jelly: 80g lemon juice, 210g water, 50g sugar, 20g chopped basil, 10g gelatin

.White Candy Melt

Preparation:

1/ The day before to 2 days before, start preparing the sweet dough, the creamy, the raspberry pepsy and the basil jelly.

For the jelly: in a saucepan, boil the lemon juice, water, sugar and chopped basil. Leave to infuse for 15 minutes. Remove the basil and boil again. Turn off the heat and add the gelatin. Reserve in a dish.

2/ For your chocolate hearts: melt the candy melt (if you don't have Candy Melt, you can use white chocolate. Be careful to temper your chocolate before using it.) Spread the Candy thinly enough Melt in your hearts. Let set and unmold.

3/ Assembling your tarts:

When your pie bases are cooked and cooled, place a little basil jelly on the bottom.

Cover with lemon cream.

Pour a little raspberry into your white chocolate heart

and add some rose petals for decoration.

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