Lavender Lemon Easter Tart

Indulge in Lavender Lemon Easter Tart, a spring delight combining floral lavender and zesty lemon flavors.

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Prep Time 15

Cook Time 55

Chilling Time 4

Total Time 5 10

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1.25 cups flour Provide structure and base for the crust; ensure it's not packed.
4 oz salted butter Adds richness and a flaky texture; use melted.
0.5 cup sugar Sweetens the crust; combine with lavender sugar for a unique twist.

For the Custard

4 large eggs Binds the ingredients and creates the custard; use jumbo for best results.
2 tsp dry culinary lavender Provides floral flavor and aroma; use organic, food-grade lavender.
1 tsp real vanilla extract Enhances flavor complexity; opt for high-quality extract.
0.5 cup fresh lemon juice Adds tartness and brightness; about 4-5 lemons are needed.
Zest from 1 lemon Provides additional citrus flavor, boosting freshness.
1.5 cups white granulated sugar Sweetness; use in combination with lavender sugar.
0.25 cup flour Helps to thicken the custard for a delightful texture.

Optional Garnishes

blackberries For an appealing presentation.
blueberries For an appealing presentation.
chocolate eggs For an appealing presentation.

Equipment

food processor
mixing bowls
tart tin
parchment paper

Method

Instructions

Prepare Lavender Sugar: In a food processor, combine ½ cup of granulated sugar with 2 teaspoons of dry culinary lavender. Pulse until fine.
Make Dough: Blend lavender sugar with 1 cup of granulated sugar. Whisk together melted salted butter, ¼ cup lavender sugar, and 1 teaspoon vanilla extract until smooth. Gradually mix in 1¼ cups flour until crumbly. Refrigerate for 10-15 minutes.
Shape Crust: Preheat oven to 350°F (175°C). Line a tart tin with parchment paper and press the chilled dough evenly into the tin. Bake for 25-30 minutes until lightly golden.
Prepare Custard: In a large bowl, whisk together ½ cup of fresh lemon juice, zest, and eggs. Gradually mix in remaining lavender sugar and ¼ cup flour until smooth.
Assemble and Bake: Pour the lemon custard mixture into the crust, and bake at 325°F (160°C) for about 30 minutes until set and lightly golden.
Cool and Chill: Allow tart to cool for 10-20 minutes, then refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Always choose high-quality organic lavender and fresh lemons for the best flavor. Allow the tart to chill properly for optimal texture.

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