Dolce Sole Recipe

In a food processor or large bowl combine flour, powdered sugar and fine sea salt. Pulse to mix.

Add cold cubed butter and pulse (or cut in with a pastry cutter) until mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Whisk the egg yolk with the ice water. Add to the flour-butter mixture and pulse just until the dough begins to come together. If needed add up to 1 additional teaspoon ice water, 1 tsp at a time.

Turn the dough onto a lightly floured surface, press into a disk without overworking. Wrap in plastic and chill at least 30 minutes (preferably 1 hour).

Preheat oven to 350°F (175°C). On a lightly floured surface roll dough to about 1/8-inch thickness and fit into a 9-inch tart pan with removable bottom, trimming edges. Refrigerate tart shell for 15 minutes to relax.

Line the tart shell with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment, then bake 8–10 minutes more until edges are golden and base set. Let cool completely on a rack.

In a medium saucepan, combine milk and heavy cream and heat just until steaming (do not boil).

While the milk heats, whisk together sugar, egg yolks and cornstarch in a heatproof bowl until pale and slightly thickened.

Temper the egg mixture: slowly whisk about 1/3 of the hot milk into the yolks to raise their temperature, then whisk this mixture back into the saucepan with the remaining milk.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil, about 2–4 minutes. Continue to simmer 30–60 seconds while whisking to fully activate the cornstarch.

Remove from heat and whisk in butter, lemon juice and lemon zest until smooth. Strain the cream through a fine-mesh sieve into a bowl to remove any cooked bits and zest if desired.

Cover surface with plastic wrap to prevent skin forming and chill until cold, at least 2 hours. When fully chilled, whisk briefly to loosen before using.

In a small saucepan combine sugar and water and heat over medium until sugar dissolves.

Add lemon juice and bring to a gentle simmer for 2 minutes.

Remove from heat and stir in the chiffonaded basil. Let steep 10 minutes to infuse aroma and color.

If you prefer a smoother compote, pulse briefly in a blender or use an immersion blender to break basil slightly; cool to room temperature, then chill until ready to assemble.

Place chopped white chocolate in a heatproof bowl.

Heat heavy cream just to a simmer and pour over the chocolate. Let sit 1 minute, then stir gently from center outward until smooth and glossy.

Whisk in butter and optional corn syrup until fully incorporated. Cool slightly until pourable but not hot (about 10–15 minutes).

Preheat oven to 200°F (95°C) or use the oven's lowest setting. Line a baking sheet with parchment.

Using a pastry brush, very lightly coat each basil leaf with beaten egg white on both sides (a light film is enough). Sprinkle granulated sugar to coat both sides of each leaf and shake off excess. Arrange leaves in a single layer on the prepared sheet.

Bake 10–15 minutes, then turn leaves and bake another 10–15 minutes until crisp and translucent. Watch closely to avoid browning. Remove and cool completely — leaves will crisp as they cool.

If the tart shell base has any unevenness, level gently with a serrated knife. Place cooled tart shell on serving plate.

Spread a thin, even layer (about 2–3 tbs) of lemon basil compote over the tart shell base to create a fragrant layer that separates crust from cream.

Fill the tart shell with the chilled "Sweet Sun" lemon cream, smoothing the top with an offset spatula. Leave a small rim (1/8 inch) at the edge if you will add ganache ring.

Spoon or pour the white chocolate ganache into the center of the lemon cream and gently spread to create a smooth, glossy disk. For a two-tone effect, leave a ring of lemon cream visible at the edge.

Garnish with candied basil leaves arranged artfully across the top, sprinkle a light dusting of powdered sugar, and finish with a little fresh lemon zest for brightness.

Chill the assembled tart 30–60 minutes to set the ganache before serving. Serve chilled or at cool room temperature. Slice with a warm, dry knife for clean cuts.