top of page


This is my go-to lemon tart recipe! A tangy lemon curd with a refreshing scent of basil. I like my lemon curd sour and not filled with sugary sweetness. I NEED THE KICK. Anyway, the lemon + basil combination may sound weird to some but it isn't and I hope you try it! It brings your usual lemon tart to another level.

I've adapted this tart dough from Pierre Herme, my favourite patissier on earth! The dough is just buttery goodness, but with the amount of butter in it, the dough might be a tad hard to handle since it softens easily. Any time that the dough becomes soft to handle, just throw it back in the fridge and calm yourself down. I also like to give it a quick freeze/chill after all the shells have been made and remove only just before baking. The weather in Singapore isn't very forgiving since it just burns everything to the ground. But don't worry, just chill it in the fridge when things get messy.




Pate Sucree /Sweet tart dough

Adapted from Pierre Herme

Makes 5 tarts

150g unsalted butter, room temperature

90g icing sugar

30g almond flour

2 pinches of salt

1 tsp vanilla powder

1 egg

250g plain flour

  1. On a standmixer, cream butter and icing sugar till pale and fluffy.

  2. Add almond flour, salt, vanilla powder and eggs. Mix till combined.

  3. Add in the flour and mix till the dough comes together and forms into a ball. Remove from mixer, divide into 2 balls. Place one ball of dough on a large piece of parchment paper, flatten it into a disk and wrap it up fully. Repeat with the other dough. Chill both in the fridge for about 30mins (or freeze for use another time).

  4. Preheat oven to 175'c.

  5. On a large piece of parchment paper OR a lightly floured surface, roll the dough out into a thin layer. Using the tart mold, cut out the dough accordingly and line the mold. Make 5 tart shells.

6. Poke the shells with a fork, line the tart shells with parchment paper and add baking weights (you can use uncooked rice/beans,etc.) and blind-bake for about 20 minutes.

7. After 20 mins, remove the baking weights and parchment paper and let it bake till light golden-brown.

8. Remove from oven and let cool completely before removing from molds.

You can double the recipe and freeze the dough for up to 4 months. I like to do that so I have ready crusts any time.

Lemon Curd filling

Sufficient for 5 tarts

100g sugar

Grated zest of 2 lemons

2 large eggs

80g lemon juice

100g unsalted butter, cubed

6 pieces of basil leaves, cut finely (optional)

  1. Rub lemon zest and sugar together in a large mixing bowl, until it is moist and grainy. Add the basil, eggs and lemon juice and mix well.

  2. Using a double-broiler method (putting the mixing bowl in a pot of boiling water on the stove, make sure your mixing bowl does not touch the water), constantly whisk the mixture until it thickens. (thickens to a point when you run your finger on the back of a spoon that was dipped in the mixture, a clear line forms)

  3. Remove from heat and strain the mixture.

  4. Let the mixture cool slightly, then whisk in the butter.

  5. Once mixture is cooled/fridged, you can scoop it into your tart shells to fill it completely. and smoothen top with a spatula.


[Optional: Top with meringue and torch that shit]



bottom of page