Herb Tart

Preparation:

Preparation: Preheat the oven to 200 degrees (thermostat 6). Cook the pasta base for fifteen minutes. Bring a saucepan of water to a boil. Wash the herb leaves and boil them for five minutes, drain them, run them under cold water, squeeze them well between your hands to extract the water and chop them coarsely. Keep them aside in a colander. Mix the three egg yolks and a pinch of salt in a small thick-bottomed saucepan. Add the sifted flour and sugar, without stopping mixing. Heat the cream, slowly incorporate it into the previous mixture. Bring to the boil over very moderate heat, stirring with a wooden spoon. Let it boil for a minute, stirring rapidly. Remove from the heat, add the butter. Carefully drain the herbs. squeeze the lemon, add the herb leaves and lemon juice to the previous mixture. Add a pinch of salt. Pour the preparation into the pasta base. Bake again for twenty minutes.