Lemon Lavender Tart
A crisp pastry shell holds a smooth lemon curd gently scented with dried lavender, balancing tart citrus with soft floral notes. The tart takes roughly 90 minutes from start to finish, including chilling time.
Equipment
- Tart pan
- Mixing Bowl
- Whisk
- Zester
- Saucepan
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter chilled and diced
- ¼ cup sugar
- 1 piece egg yolk
- 2 tablespoons cold water as needed
For the Filling:
- 1 cup heavy cream
- ¼ cup dried lavender culinary grade
- ¾ cup fresh lemon juice from about 4 lemons
- 1 tablespoon lemon zest
- ¾ cup sugar
- 4 large eggs beaten
Instructions
For the Crust:
- In a mixing bowl, combine the flour and sugar. Add the diced butter and mix until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water, one tablespoon at a time, until the dough holds together.
- Wrap the dough in plastic wrap and chill for at least 20 minutes.
- Preheat the oven to 350°F (175°C). Roll out the dough and press it into a tart pan. Prick the base with a fork.
- Bake for 15 minutes or until golden brown. Let it cool.
For the Filling:
- In a saucepan, heat the cream and lavender until warm. Cover and let steep for 30 minutes, then strain.
- In a bowl, whisk the eggs, sugar, lemon juice, and zest. Gradually whisk in the lavender cream.
- Pour the filling into the prepared crust.
- Bake for 25 minutes or until set, with a slight jiggle in the center.
- Allow the tart to cool to room temperature before serving.
Notes
- For a twist, try swapping the lavender with rosemary for an earthier profile.
- Ensure the lemon juice is freshly squeezed for the best flavor.
Nutrition
Calories: 436kcalCarbohydrates: 46gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 181mgSodium: 47mgPotassium: 119mgFiber: 1gSugar: 27gVitamin A: 982IUVitamin C: 11mgCalcium: 61mgIron: 2mg
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