Strawberry Basil Tart

If you love basil as much as I do, you will love this dessert. Its nice, light and refreshing. Not to mention it looks beautiful!

Shortbread Crust:

  • 1 cup almond flour
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 4 tablespoons cold butter cubed
  • 1 egg yolk
  • 1/2 teaspoon vanilla

Place all ingredients in a food processor and pulse until the dough comes together. Pat down in a tart pan with removable bottom or six small tart pans. Bake at 350°F for 10 to 12 minutes, until golden.

Basil Custard:

  • 3 cups milk
  • 1/2 cup sugar
  • 8 egg yolks
  • 1 tsp vanilla
  • 4 tbsp cornstarch
  • 1 1/2 cup chopped basil
  • 6 mint leaves

Heat the milk with chopped basil and mint leaves on medium-low until just before the milk boils. Remove from heat and let the herbs steep for 15 minutes. Strain the leaves from the milk and discard them.

In a medium bowl, whisk the egg yolks, sugar, vanilla, and cornstarch until smooth and creamy. Very gently and slowly pour the hot milk onto the egg mixture, whisking continuously while pouring the milk. Mix well for a few moments and then pour the whole mixture back into the same saucepan. Return the saucepan to the stovetop and heat on medium-low heat until the liquid begins to boil.

Continue cooking for about 5 minutes, until thickened, stirring constantly to avoid lumps. Pour into medium bowl. If your custard is lumpy use a whisk and stir a few times. Place plastic wrap right on top of custard to prevent a skin from forming and refrigerate until cool.

Basil Syrup:

  • 1 cup water
  • 1 1/2 cup sugar
  • 1 cup chopped basil

Heat the water and sugar until boiling and all the sugar has dissolved. Remove from heat and immediately pour over the chopped basil. Allow this to sit overnight or for about 12 hours. Strain the basil and discard the leaves.


  • about 1 1/2 pounds of fresh strawberries, sliced
  • fresh basil or mint leaves for garnish

Now you are ready to assemble the pie. Spoon the pastry cream into your fully cooled baked pie shell. Arrange the sliced strawberries in a pleasing arrangement on top of the custard. Generously brush the strawberries with the basil syrup and sprinkle with basil leaves for garnish. Serve cold.