This tartlet seduces with its fresh and juicy textures, which are beautifully presented on a baked base.

Almost all of the textures are visible, enhancing the attractive and appetizing nature of the pastry.

Instead of using a classic, rather sweet meringue, Chef Nicolas Lambert makes a light, refreshing whipped jelly, giving the pastry an unusual shape. For the base, he complements the crispy and crumbly sablé Breton with contrasting fresh textures – a lime cream and gel with a spicy note of basil.

Make this bright pastry and experience the fresh citrus flavors and delightful basil notes!