Decadent Lemon Tart From Top Restaurant In DC, Adour

WASHINGTON (JCHAYWARD.COM) – Recognized as one of the top ten restaurants in DC by Washingtonian magazine, Adour restaurant, is known for its delicious entrees and artful desserts.

Pastry Chef Fabrice Bendano joined JC Hayward on Monday to prepare a Lemon Basil Tart off of Adour’s new Spring menu debuting on March 20.


See Chef Bendano’s Lemon Basil Tart Recipe Below: 

(Serves 9-10)

Lemon shortbread

10 Tablespoons unsalted butter

Pinch of salt

9 Tablespoons sugar

2 lemons, zested

1 yolk

¼ cup almond flour

1 teaspoon baking powder

1 cup all purpose flour


  • ·        Preheat oven to 300 degrees Fahrenheit.
  • ·        Mix butter and sugar until creamy. Add salt and zest. Next add yolk, and mix until consistent. Add flour, baking powder, and all purpose flour until incorporated.
  • ·        Chill dough for TIME. Roll dough out to ¼ inch in thickness. Using a 1 inch diameter circular cookie cutter, cut out approximately 40 discs, 3 per serving.
  • ·        Bake in the oven for approximately 10-12 minutes or until golden brown. Let cool.


Lemon confit

Pinch of sea salt

½ cup sugar

2 lemons



  • ·        Rinse the lemons well, segment, and use the peel only. Reserve the lemon pulp.
  • ·        Bring a pot of salted water to a boil. Blanch the peels.
  • ·        Then in a pot, combine sugar and water and drop peels to the simple syrup. Cover pot and slowly cook over low heat for approximately one hour or until reduced to ¼ cup.  Strain and let cool.


Lemon chips

½ lemon

A sprinkle of confectioners’ sugar


  • ·        Preheat oven to 200 degrees Fahrenheit.
  • ·        Rinse the lemon well. Slice a half of a lemon thinly.
  • ·        Lay out slices on a parchment lined baking tray and sprinkle with confectioners’ sugar.
  • ·        Bake for approximately 1.5 hours or until crisp.


Lemon/basil cream

1 1/3 cups lemon juice

1 bunch basil

1½ cups unsalted butter

4 cups sugar

12 eggs

1 teaspoon gelatin powder


  • ·        In a bowl, mix gelatin powder with 1/3 cup of lemon juice and let bloom for approximately 10 minutes or until firm as in a jelly.
  • ·        Reserve 30 basil leaves for fried basil.
  • ·        Heat remaining cup of lemon juice over medium heat and add basil leaves to infuse for 10-15 minutes. Remove basil leaves.
  • ·        Over medium heat, add butter, sugar and eggs, stirring constantly until mixture is brought to a boil. Remove from heat, transfer to a medium sized mixing bowl.
  • ·        Over low heat, warm the bloomed gelatin in lemon juice until it melts and add this to the hot cream mixture. Cover mixing bowl with plastic (to prevent a layer of skin from forming on top) and chill.


Lemon jelly

2.5 cups water

2/3 cup sugar

1 cup lemon juice

2 teaspoons gelatin powder

2 lemons, halved

4 Tablespoons cold water


  • ·        In a bowl, bloom gelatin in cold water.
  • ·        In a pot, over low heat, combine sugar and water to make a simple syrup.
  • ·        Rinse and quarter half of a lemon. Add the lemon quarters to the simple syrup. Cover and let simmer for 15-20 minutes. Strain syrup.
  • ·        Add lemon juice and gelatin to the simple syrup.
  • ·        Transfer to a small bowl and chill.


Fried basil


  • ·        Stretch a piece of plastic wrap over an oven safe plate with a slightly raised rim.
  • ·        Dip your reserved basil leaves in oil and spread them on top of the plastic wrap. Cover with another piece of plastic, wrapping it securely around the plate.
  • ·        Poke a couple of holes in the plastic with the tip of a paring knife, and then microwave on high for about 3-4 minutes.
  • ·        Carefully remove the plate from the microwave using a thick towel or an oven mitt.
  • ·        Once the plate has cooled enough to handle, carefully remove the top sheet of plastic wrap and lay the herb leaves between paper towels to dry.



  • ·        On a rectangular plate, pipe a thick line of lemon/basil cream.
  • ·        Top cream with lemon confit, 2 lemon chips, 2 fried basil leaves, and 4 fresh raspberries.
  • ·        Finish with 4 lemon shortbread discs and 3 teaspoons of lemon jelly. Garnish with fresh lemon zest.