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Lemon Olive Oil Tart with Basil and Gin Granita

This Lemon Olive Oil Tart with Basil and Gin Granita is a deliciously tart and fragrant dessert. Tarts sound fancy, but don't be afraid! They are surprisingly easy to make, and you can switch up the flavors to make a unique tart recipe every single time.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Servings: 6 Servings

Ingredients

Basil Gin Granita

  • 0.5 cup Honey
  • 3 whole Lemons zested and juiced
  • 1.25 cup Gin
  • 2 cup Water
  • 1 bunch Fresh Basil picked and chopped

Lemon Olive Oil Curd

  • 6 4" Pastry Crusts
  • 1.5 cups lemon juice
  • 4 teaspoons Cornstarch
  • 4 Eggs
  • 4 Egg Yolks
  • 1.5 cups Sugar
  • Pinch salt
  • 4 ounces Butter
  • 0.25 cup olive oil

Instructions

Basil Gin Granita

  • Using a small pan on medium-low heat, bring honey, lemon juice and water to a boil, whisking until everything is blended.
  • Remove from heat and whisk in zest and gin, and pour over basil. Steep until room temperature, then strain through a fine mesh sieve and press out all the liquid well.
  • Pour mixture into a large shallow casserole dish. Freeze for 45min-1 hour, then stir mixture well with a fork.
  • Freeze for 40 minutes more, then stir again all over with a fork, repeating every 40 minutes to keep mixture fluffy, until granita is icy and slushy.

Lemon Olive Oil Curd

  • Whisk together lemon juice, cornstarch, eggs, yolks, sugar and salt in a heavy-bottomed saucepan and carefully bring to a boil over medium heat, whisking constantly. Boil, whisking 2 minutes.
  • Remove from heat and whisk in butter and oil until smooth.
  • Strain into prebaked pastry crusts and chill until ready to serve.
  • Serve with a small shaving of grainta over and fresh torn basil to garnish.