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RECIPE
11 INGREDIENTS10 STEPS5hr 30min

Lemon Lavender Tart

5.0
3 Ratings
This lemon lavender tart is so gorgeous and dreamy for dessert! The bright citrus and floral lavender make it perfect for spring and Easter.
Lemon Lavender Tart Recipe | SideChef
This lemon lavender tart is so gorgeous and dreamy for dessert! The bright citrus and floral lavender make it perfect for spring and Easter.
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
5hr 30min
Total Time
1hr 30min
Active Time
$4.70
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Crust

3 1/2 Tbsp
Powdered Confectioners Sugar
2/3 cup
Cold Butter , cubed
1
2 Tbsp
Cold Water
to taste
Nonstick Cooking Spray

Filling

1 3/4 cups
6
Lemons , zested, juiced
1 1/2 cups
Heavy Cream
1 tsp
Ground Lavender
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Nutrition Per Serving

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CALORIES
916
FAT
50.4 g
PROTEIN
15.3 g
CARBS
103.9 g

Cooking Instructions

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Step 1
First, form the crust. Get out a 9-inch removable bottom tart pan and spray it really well with Nonstick Cooking Spray (to taste) . Combine the All-Purpose Flour (2 cups) , Powdered Confectioners Sugar (3 1/2 Tbsp) , and cubed Butter (2/3 cup) in the bowl of a food processor. Pulse them together until it becomes pebbly.
Step 2
Add in the Egg (1) and Water (2 Tbsp) and continue to run the processor until it forms a ball. Turn it out onto a floured surface and roll it out to be slightly larger than the tart pan. Press the dough firmly into the tart pan to form the crust, leaving a little dough to hang over. Then chill it in the refrigerator for 30 minutes.
Step 3
Preheat the oven to 350 degrees F (180 degrees C).
Step 4
Get the tart shell out of the refrigerator when the 30 minutes is up. Line it with aluminum foil and fill it with dry beans or pie weights. Blind bake the crust for 12 minutes to crisp it up.
Step 5
Remove the foil and beans and bake it for another 10-12 minutes to dry out the bottom. Take it out and let it cool.
Step 6
Reduce the oven heat to 320 degrees F (160 degrees C). While the tart crust bakes and cools, make the filling.
Step 7
Just whisk the Granulated Sugar (1 3/4 cups) , zest and juice of the Lemons (6) , Eggs (9) , Heavy Cream (1 1/2 cups) , and Ground Lavender (1 tsp) together thoroughly until it is smooth and luscious.
Step 8
Pour it into the cooled crust and place the whole tart on a sheet tray. It just makes it easier to take it in and out of the oven. Let it bake at the gentle temperature for 50 to 55 minutes. It should be set but still have some wobble to it.
Step 9
Let it cool for half an hour, then gently remove it from the tart shell by hold the bottom and letting it slide off. Chill for at least 3-4 hours to overnight.
Step 10
Serve and enjoy!
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Nutrition Per Serving
Calories
916
% Daily Value*
Fat
50.4 g
65%
Saturated Fat
30.3 g
152%
Trans Fat
0.0 g
--
Cholesterol
441.6 mg
147%
Carbohydrates
103.9 g
38%
Fiber
3.5 g
12%
Sugars
64.8 g
--
Protein
15.3 g
31%
Sodium
122.1 mg
5%
Vitamin D
1.6 µg
8%
Calcium
162.6 mg
13%
Iron
3.8 mg
21%
Potassium
337.0 mg
7%
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