Mini Lemon-basil Meringue Trendy Tartlet

Preparation

1. 1

   In a saucepan, heat the purées. Prepare the mixture of egg yolks, eggs, and 226 g of sugar, previously mixed. Bring to a boil and pour over the chocolate, cocoa butter, and fresh butter. Mix without heating, then blend with the basil and let cool to 4 °C. Fill the tart bases with lemon cream and set aside to cool.

2. 2

   To make a Swiss meringue, heat the egg whites and 672 g of sugar to 60 °C. Add everything to a mixer bowl and beat at maximum speed, then minimum speed once well beaten. Let cool and pipe onto the bases filled with lemon and basil cream.

3. 3

   Finally, decorate with a 5 mm diameter pastel green chocolate disc.