Indulge your senses with a delightful twist on a classic French dessert: the Lemon Tart with Chamomile Crust. This exquisite tart harmoniously blends the zesty brightness of fresh lemons with the soothing floral notes of chamomile, creating a culinary experience that’s both refreshing and comforting. Perfect for any occasion, whether it’s a summer gathering or a cozy evening at home, this recipe promises to impress your guests and leave them craving more. Are you ready to elevate your dessert game? Let’s dive into this enchanting recipe that’s as beautiful as it is delicious!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter
- 1/4 cup dried chamomile flowers
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Prepare the chamomile crust by grinding dried chamomile flowers into a fine powder using a spice grinder or mortar and pestle.
- In a large mixing bowl, combine the all-purpose flour, powdered sugar, ground chamomile flowers, and a pinch of salt. Mix thoroughly to distribute the chamomile evenly.
- Cut the cold unsalted butter into small cubes and add to the dry ingredients. Use your fingertips to work the butter into the flour mixture until it resembles coarse breadcrumbs.
- Gradually add cold water, one tablespoon at a time, until the dough just comes together. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to rest.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
- Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim the excess dough and prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
- Remove the weights and parchment, then bake for an additional 5-7 minutes until the crust is light golden. Set aside to cool.
- For the lemon filling, whisk together eggs, granulated sugar, fresh lemon juice, and lemon zest in a medium bowl until smooth and well combined.
- Pour the lemon mixture into the pre-baked chamomile crust, ensuring an even distribution.
- Bake the tart for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let cool completely at room temperature. The filling will continue to set as it cools.
- Once cooled, carefully remove the tart from the pan and transfer to a serving plate.
- Optional: Dust with powdered sugar or garnish with fresh chamomile flowers and lemon zest before serving.
- Refrigerate any leftovers and consume within 2-3 days for the best flavor and texture.
Tips
- Chill Your Ingredients: For a flakier crust, make sure your butter is cold and consider chilling your flour for a few minutes before mixing. This helps maintain the right texture.
- Don’t Skip the Chamomile: When grinding the chamomile flowers, ensure they are finely powdered to evenly distribute their flavor throughout the crust.
- Blind Baking is Key: Blind baking the crust prevents it from becoming soggy once the lemon filling is added. Use pie weights or dried beans to keep the crust in shape while baking.
- Perfecting the Filling: To achieve a smooth lemon filling, whisk the ingredients thoroughly until there are no lumps. Strain the mixture through a fine sieve for an ultra-smooth texture if desired.
- Cool Completely: Allow the tart to cool completely at room temperature before slicing. This helps the filling set properly and makes for cleaner cuts.
- Garnish for Presentation: A light dusting of powdered sugar or a sprinkle of fresh chamomile flowers and lemon zest adds a beautiful touch and enhances the tart’s appeal.
- Storage Tips: If you have leftovers, store the tart in the refrigerator, and consume it within 2-3 days for the best flavor and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
