Wilton Lemon, Peach and Basil Tart

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by Wilton Design Team

Wilton Lemon, Peach and Basil Tart

A playful twist on the meringue pie that bursts with several different flavors? We're in! This tart's crust is laced with unexpected hints of basil and the filling is a perfect blend of lemon and peach. Best of all -- follow the recipe we've provided and you can make this dessert all year long -- not just in summer!

Make your own tart, snap a photo, and share using #ACMooreInspired.

Project Details

  • Level:beginner
  • Time:few hours

Project Instructions

  • 1
    Preparation: Preheat oven to 350ºF. Prepare 9" tart pan with vegetable pan spray.
  • 2
    Crust:
    Step A: For crust, stir together 1/3 cup melted butter, 1/2 cup granulated sugar, 12 Fresh Basil flavor and 1/8 teaspoon salt in large bowl.
    Step B: Add 1-1/3 cups all-purpose flour; stir until just combined.
    Step C: Evenly press into the bottom and up the sides of pan.
    Step D: With fork, prick dough all over.
    Step E: Refrigerate 30 minutes.
    Step F: Bake crust 15-18 minutes or until lightly browned. If crust bubbles up, gently press back into place with a spoon. Cool completely in pan on cooling grid.
  • 3
    Filling:
    Step A: Stir together 1 cup milk and 3/4 cup heavy whipping cream in measuring cup.
    Step B: In small bowl, whisk together 1/4 cup of this milk mixture and 3 tablespoons cornstarch.
    Step C: In large bowl, whisk together 1 egg, 2 egg yolks and 1/4 cup milk mixture.
    Step D: Set a fine mesh strainer inside medium bowl.
    Step E: In medium saucepan, whisk together the remaining 1-1/4 cups of the milk mixture, 1/2 cup granuulated sugar and 1/8 teaspoon salt. Cook over medium-high heat until steaming, stirring often. Reduce heat to medium.
    Step F: Slowly whisk sugar mixture into egg mixture; return to saucepan. Cook until steaming, stirring constantly. Whisk in cornstarch mixture; cook until thickened, stirring constantly. Remove from heat; push mixture through strainer.
    Step G: Whisk in butter and 1/4 teaspoon Juicy Peach flavor. Cover top of filling directly with plastic wrap. Cool to room temperature.
    Step H: Spread cooled filling into prepared crust. Chill completely. Note: project time does not include the baking and cooling times included in this recipe.
  • 4
    Topping:
    Step A: Preheat broiler. In large bowl, whip 2 teaspoons and 1 tablespoon of meringue powder, 1/3 cup cold water, 1/4 cup sugar, and 8 drops Sweet Meyer Lemon Flavor with electric mixer on high speed 4 minutes.
    Step B: Gradually add 1/4 cup granulated sugar and continue whipping at high speed 3-4 minutes or until meringue is stiff but not dry.
    Step C: Spread topping onto tart. Broil 30-45 seconds, or until meringue is lightly toasted.

    Makes about 10-12 servings.

Project Details

  • Level:beginner
  • Time:few hours

Project Supplies

  • •Wilton Treatology Flavor Kit, Meringue Powder, 9" Non-Stick Round Tart Pan & 10" x 16" Cooling Grid
  • •Butter, Granulated Sugar, Salt, All-Purpose Flour, Vegetable Pan Spray, Milk, Water, Heavy Whipping Cream, Cornstarch, Eggs
  • •Measuring Cups & Measuring Spoons, Whisk, Two Bowls, Fork, Fine Mesh Strainer, Medium Saucepan & Plastic Wrap