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Delicious Lavender Lemon Tartlets: 1 Divine Recipe

Lavender Lemon Tartlets
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These elegant Lavender Lemon Tartlets are perfect for spring or summer gatherings. They feature a bright, citrusy lemon filling infused with a delicate floral lavender note, all nestled in a crisp tart shell. Ideal for a tea party or any special occasion.

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon dried culinary lavender buds
  • 1/2 cup unsalted butter, softened
  • 2 large egg yolks
  • 1/4 cup heavy cream

Instructions

  1. Prepare the tart shells: In a bowl, combine flour, 1/4 cup sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. In a small bowl, whisk together the egg yolk and ice water. Add this to the flour mixture and mix until just combined.
  3. Gather the dough into a ball, flatten into a disc, wrap in plastic, and chill for at least 30 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Roll out the dough and fit it into tartlet pans. Prick the bottoms with a fork.
  6. Line the tart shells with parchment paper and fill with pie weights or dried beans.
  7. Bake for 15 minutes. Remove parchment and weights, then bake for another 10-12 minutes, or until golden brown. Let cool completely.
  8. Prepare the lemon filling: In a saucepan, whisk together 1 cup sugar, cornstarch, and 1/2 cup water.
  9. Stir in lemon juice, lemon zest, and lavender buds.
  10. Cook over medium heat, stirring constantly, until the mixture thickens.
  11. Remove from heat, strain to remove lavender buds, and let cool slightly.
  12. In a bowl, cream the softened butter until smooth. Gradually beat in the cooled lemon mixture.
  13. Whisk in the egg yolks one at a time until fully incorporated.
  14. Stir in the heavy cream until smooth.
  15. Pour the lemon filling into the cooled tart shells.
  16. Chill the tartlets for at least 2 hours to allow the filling to set.

Notes

  • Ensure you use culinary grade lavender.
  • Chill the dough sufficiently for easier handling.
  • Cool tart shells completely before filling to prevent sogginess.
  • Strain the filling well to remove all lavender buds for a smooth texture.

Nutrition

Find it online: https://savorandpin.com/lavender-lemon-tartlets-recipe/