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1
Using a food processor, mix together flour and salt.
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2
Add half of the butter cubes. Pulse until mixture resembles cornmeal. Add 2nd half of butter and pulse only a few times until chunks are the size of peas.
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3
Pour in 4 tablespoons of the ice water. Pulse 2-3 times. You want the dough to be slightly moist with some dry flour still visible. You can test it by pressing it together between your fingers. It should just come together. Press into a disc in saran wrap. Refrigerate for at least an hour.
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4
Preheat oven to 375u00b0 F.
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5
Roll the dough out and place in desired tart pan. Blind bake the tart shell for 15 minutes. Set aside.
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6
In the bowl of a standing mixer, combine egg yolk, cream, basil, goat cheese, lemon juice and zest, salt, and pepper. Beat until smooth.
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7
By hand, fold in the corn kernels so as not to crush them.
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8
Spread corn and goat cheese mixture evenly into the partially baked tart shell.
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9
Sprinkle parmesan evenly over the top. Sprinkle on the pine nuts about 10 minutes into the cooking time so that they don't get too brown.
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10
Bake for 30-40 minutes until puffed and golden.
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11
While the tart cooks, bring the oil to just under a boil. Turn off heat. Carefully stir in basil leaves and lemon juice. Allow to cool for 10 minutes. Blend in a blender or food processor. Strain. Set aside.
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12
Serve the tart room temperature or slightly warm. Drizzle a bit of basil/lemon oil over the tart before serving.
