Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lavender Lemon Easter Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

This Lavender Lemon Easter Tart is a bright and floral dessert perfect for Easter celebrations. Featuring a delicate lavender-infused crust and a tart lemon custard filling, it fills your kitchen with the scent of fresh lavender and offers a sweet, tangy flavor combination. The tart can be made ahead, chilled, and garnished with fresh berries or chocolate eggs for an elegant presentation.

  • Total Time: 5 hours 50 minutes
  • Yield: 8 slices

Ingredients

Crust

  • 1¼ cups flour (not packed)
  • 4 oz. salted butter, melted
  • ¼ cup lavender sugar (made from ½ cup sugar and 2 tsp. dry culinary lavender)
  • 1 tsp. real vanilla extract

Lavender Sugar

  • ½ cup white granulated sugar
  • 2 tsp. dry culinary lavender

Filling

  • 4 large eggs
  • ½ cup fresh lemon juice (about 4-5 lemons)
  • Zest from 1 lemon
  • ¼ cup flour
  • 1 cup lavender sugar (from mixture of lavender sugar and additional 1 cup sugar)

Garnishes (optional)

  • Blackberries
  • Blueberries
  • Chocolate eggs

Instructions

  1. Prepare lavender sugar: Preheat oven to 350°F (175°C). Place ½ cup sugar and 2 tsp. dry culinary lavender into a food processor. Pulse on a purée setting for about 30 seconds until lavender is finely chopped and incorporated into the sugar.
  2. Mix sugar for crust and filling: Combine the prepared lavender sugar with 1 cup white granulated sugar in a mixing bowl and mix thoroughly.
  3. Make crust dough: In a separate bowl, combine 4 oz. melted butter, ¼ cup of the mixed lavender sugar, and 1 tsp. vanilla extract. Once combined, add 1 cup flour and mix until a smooth crumbly dough forms. Chill the dough in the refrigerator for 10-15 minutes.
  4. Prepare tart tin: Optionally, cut a circle of wax paper to fit halfway up the sides of the tart tin for easier removal. Press the chilled dough evenly into the tart tin, working it up the sides to form the crust. If sticky, lay a sheet of cellophane over the dough to aid pressing into shape.
  5. Blind bake crust: Line the tart shell with tin foil or wax paper and add pie weights (or dry rice, beans, or popcorn) to prevent rising. Bake for 25-30 minutes—closer to 25 minutes if using wax paper, closer to 30 if using foil.
  6. Prepare lemon custard filling: While the crust bakes, whisk together lemon zest, ½ cup fresh lemon juice, 4 eggs, and the remaining lavender sugar. Gently whisk in ¼ cup flour until fully combined. The mixture will be liquidy as expected for a custard base.
  7. Fill and bake tart: Remove tart shell from oven and carefully remove pie weights and lining. Place tart tin on a baking sheet. Pour lemon custard filling into the crust. Reduce oven temperature to 325°F (160°C) and bake for 30 minutes.
  8. Cool and chill: Remove tart from oven and allow to cool 10-20 minutes. Cover with cellophane and refrigerate for at least 4 hours before serving.
  9. Garnish and serve: Optionally decorate with fresh blackberries, blueberries, and chocolate eggs for a festive Easter presentation.

Notes

  • The tart dough does not need to be fully baked before adding the custard, as it will finish baking with the filling.
  • When using tin foil with pie weights, avoid pressing foil into the dough or wrapping edges tightly to prevent sticking.
  • Keep the tart covered with cellophane and refrigerated until ready to serve.
  • The tart is best consumed within 1-2 days for optimal freshness.
  • This recipe yields 8 slices and can be prepared a day ahead for convenient serving.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Low Lactose

Find it online: https://cozykitchenbymaya.com/lavender-lemon-easter-tart-recipe/