Imagine an unearthly explosion of flavours where Secret Bloom tea notes from the Serene Blooms collection meet refreshing lemon and lavender in a sweet filling surrounded by shortcrust pastry - this is what our tart tastes like!
The cake goes perfectly with the latest collection of spring teas from Basilur, which consists of compositions full of fresh and light bouquets. Just one small piece of cake is enough to sweeten your day! This dessert will work perfectly in combination with a cup of hot, aromatic infusion. Be sure to reach for it during afternoon teas .
Ingredients for the dough:
- 200 g wheat flour
- 100g unsalted butter (cold and diced)
- 50 g powdered sugar
- 1 egg yolk
- 2 tablespoons of cold water
Ingredients for the filling:
- 150 ml heavy cream
- 2 teaspoons of Basilur Secret Bloom tea from the Serene Blooms collection
- 3 eggs
- 100 g fine sugar for baking
- Zest and juice of 2 lemons
- 1 teaspoon dried lavender
- 50g unsalted butter (melted)
How to make lemon lavender tart?
Preparing the tart base:
- Sift flour and powdered sugar into a bowl.
- Add the cold butter and rub the ingredients together with your fingers until the mixture resembles crumbly crumbs.
- Add egg yolk and cold water. Mix thoroughly.
- Wrap the dough in plastic wrap and place in the fridge for 30 minutes.
- Preheat the oven to 180 ℃ and grease a 23cm tart tin.
- Roll out the chilled dough and place it in the tin.
- Prick the bottom of the dough with a fork and place the pan in the fridge for 10 minutes.
- Line the cooled dough with baking paper and sprinkle special ceramic balls on the paper, which are used to weigh down the dough - thanks to them, the dough will not rise. You can also use dry peas or beans.
- Bake the cake for 15 minutes.
- Remove the ceramic balls and return the cake to the oven for another 10 minutes. The cake should turn golden brown during this time.
- Set the cake aside to cool.
Brewing tea and lavender in cream:
- In a small saucepan, heat the heavy cream. Bring to just below boiling point.
- Add tea leaves and dried lavender.
- Cover the pot and set aside for 10 minutes.
- After this time, strain the mixture – throw away the tea leaves and dried lavender.
- Set aside the mixture to cool.
Preparation of the filling:
- In a large bowl, beat the eggs with the caster sugar.
- Add melted butter and lemon zest and juice. Mix thoroughly.
- Pour the brewed cream slowly into the bowl, stirring constantly.
- Pour the resulting mixture onto the cooled tart base.
Final cooling of the tart:
- Allow the tart to cool at room temperature for 10-15 minutes.
- Then place it in the refrigerator for at least 2 hours or until the filling is completely set.
Serving suggestions for the tart:
- Sprinkle the cake with powdered sugar and decorate it – place two lemon slices and a lavender flower on top of the filling.
- Serve a piece of cake with a cup of Basilur Secret Bloom tea from the Serene Blooms collection.
