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Lavender Lemon Easter Tart

Lavender Lemon Easter Tart: A Delightful Spring Treat

Enjoy a delightful Lavender Lemon Easter Tart, a blend of sweet and tart flavors perfect for Easter celebrations.
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Prep Time 45 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 290
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 Substitute with vegan butter for a dairy-free option.
  • 1.5 cups white granulated sugar Consider using coconut sugar for a lower glycemic index alternative.
For the Custard Filling
  • 4 large eggs Can use egg substitutes for a vegan version.
  • 0.5 cups fresh lemon juice Fresh juice yields the best flavor; bottled may alter the taste.
  • 2 tsp. dry culinary lavender Ensure it is food-grade; can be ordered online if not available locally.
  • 1 tsp. real vanilla extract Use vanilla bean paste for added depth.
  • 2 tsp. lavender sugar Make by blending sugar with dried lavender.
  • 2 tbsp. flour Ensure it's blended well for a smooth texture.
Optional Garnishes
  • blackberries Choose seasonal fruits for fresh presentation.
  • blueberries Can also use for decoration.
  • chocolate eggs Great for Easter celebrations, adding a fun twist to your dessert.

Equipment

  • Food Processor
  • mixing bowl
  • Tart Tin
  • Oven

Method
 

Preparation Steps
  1. Prepare Lavender Sugar: In a food processor, combine ½ cup of granulated sugar with 2 teaspoons of dried culinary lavender. Pulse until the mixture is finely chopped and fragrant, about 30 seconds.
  2. Make Tart Dough: Blend the lavender sugar with 1 cup of granulated sugar, 4 ounces of melted salted butter, 1 teaspoon of vanilla extract, and 1¼ cups of flour until crumbly. Chill this dough in the refrigerator for 10–15 minutes.
  3. Shape Dough: Line a tart tin with wax paper if desired. Press the dough evenly into the base and sides of the tin.
  4. Pre-Bake Crust: Preheat your oven to 350°F (175°C). Line the uncooked tart crust with foil or wax paper, fill with pie weights, and bake for 25-30 minutes.
  5. Prepare Custard Filling: Whisk together the lemon zest, fresh lemon juice, 4 large eggs, remaining lavender sugar, and 2 tablespoons of flour until smooth.
  6. Bake Tart: Once the crust is pre-baked, reduce the oven temperature to 325°F (160°C). Pour the custard filling into the crust and bake for an additional 30 minutes.
  7. Cooling: Allow the tart to cool for 10–20 minutes, then cover with cellophane and chill in the refrigerator for at least 4 hours.

Nutrition

Serving: 1slicesCalories: 290kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For convenience, prepare your tart a day in advance for the best flavor development.

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