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Lavender Lemon Easter Tart

Lavender Lemon Easter Tart: A Floral Twist on Spring Sweets

Experience the delightful blend of lavender and lemon in this Lavender Lemon Easter Tart, perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.25 cups flour Use gluten-free flour for a gluten-free option.
  • 4 oz. salted butter Can substitute with vegan butter for a dairy-free version.
  • 4 large eggs Acts as a thickening agent for the custard filling.
For the Custard Filling
  • 2 tsp. dry culinary lavender Try substituting with lemon zest for a different flavor profile.
  • 1 tsp. real vanilla extract Avoid imitation vanilla for best results.
  • 0.5 cup fresh lemon juice (about 4-5 lemons) Provides tartness and acidity.
  • 1.5 cups white granulated sugar Sweetens the tart.
  • 1 zest lemon Adds an additional layer of lemon flavor.
Optional Garnishes
  • blackberries Perfect for decoration.
  • blueberries Perfect for decoration.
  • chocolate eggs Perfect for decoration.

Equipment

  • Mixing bowl
  • Food Processor
  • Tart pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Combine ½ cup of granulated sugar and 2 teaspoons of dry culinary lavender in a food processor. Pulse until finely ground.
  3. In the bowl with lavender sugar, incorporate 1 cup of white granulated sugar, melted salted butter, and real vanilla extract. Mix until smooth, then gradually add 1 cup of flour.
  4. Cover the dough with plastic wrap and refrigerate for about 10-15 minutes.
  5. Line a tart pan with wax paper and press the dough evenly into the bottom and sides of the tart pan.
  6. Bake the crust in the preheated oven for 25-30 minutes, or until lightly golden.
  7. Combine the zest from 1 lemon, ½ cup of freshly squeezed lemon juice, and 4 large eggs in a mixing bowl. Whisk together until smooth, then mix in ¼ cup of flour.
  8. Carefully pour the custard mixture into the baked tart crust, ensuring it spreads out evenly.
  9. Lower the oven temperature to 325°F (160°C) and bake for an additional 30 minutes, or until the custard is set.
  10. Allow the tart to cool for 10-20 minutes, then refrigerate for at least 4 hours to chill.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For optimal flavor, use fresh lemons and avoid overmixing the dough.

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