Lemon Tart with an Earl Grey Crust

I never deny any food item with 'lemon' in the description, especially if it is a dessert... Valentine's Day is right around the corner and this lemon tart is a way to any heart. That's a fact because it won mine.

This tart is art, it's #tartsy... Not going to lie, my mouth was watering simply taking pictures of these guys. The whole kitchen smelled amazing throughout the whole process, and that is something I cannot complain about.

The secret to every amazing pie or tart is a flaky and delicious crust... I decided to add the earl grey leaves to the crust and this crust might indeed be the best I've ever tasted.

The flavors of the lemon cream and lemon curd are settled with the flavor of the crust, providing tastebud explosions.

Although the natural yellow from the lemon curd is simply breathtaking, I am very thankful for edible flowers for making my tarts even more elegant.

For the filling, I used a light layer of lemon cream and topped it with lemon curd. Feel free to simply use either the lemon cream or lemon curd as a filling, or even mix them together.

Please keep in mind that the recipe below is what I used to make a 9-inch tart and four 3-inch tartlets (and you might need that much considering how delicious this is) but feel free to modify it by adjusting the ingredients.

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Lemon Tart with an Earl Grey Crust

yields: serves 10 prep time: 45 minutes cook time: 30 minutes

Ingredients:

• 3 cups all purpose flour

• 1 cup powdered sugar

• 4 sticks unsalted butter, softned

• 4 tblsp. earl grey tea leaves

• 2 tsp. vanilla extract

• 1/2 tsp. salt

• 1.5 cups heavy whipping cream

• 8 oz. cream cheese

• 1/2 cup granulated sugar

• 1/4 cup lemon juice

• 1 tblsp. lemon zest

• 16 egg yolks

• 1.5 cups granulated sugar

• 2 cups lemon juice

• zest from 4 lemons

• 1 stick unsalted butter

Directions:

1. For the dough- Mix the flour, salt, and tea leaves together and set aside. Whisk together the powdered sugar, butter, and vanilla extract until the ingredients are well mixed. Then add in the flour mixture and fold together. Form dough into a disk and chill for at least 30 minutes.

2. Preheat oven to 350, and shape dough into tart shells then bake for 20 minutes or until golden. Then allow tarts to cool down completely.

3. For the lemon cream- Beat the heavy whipping cream until it's thick then keep cool in fridge. In food processor, mix together the cream cheese, sugar, lemon juice and lemon zest until well incorporated. Gently fold the whipped mixture with the cream cheese mixture.

4. For the lemon curd- In a sauce pan, melt the butter. Mix together the egg yolks, sugar, lemon juice and zest, then place the mixture in the sauce pan cooking at medium until the mixture thickens, about 10 minutes. Be careful not to over cook the eggs, you know the mixture is complete when it coats the back of a spoon

5. In your cooled tarts, place some of the lemon cream at the bottom then top off with your lemon curd (it is best to handle the lemon curd while it is hot.) Then refrigerate the tarts for at least one hour or until the lemon curd has completely cooled.

6. Use some lemon zest, earl grey leaves, and edible flowers to decorate your tarts and voilà, bon appétit!

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This lemon tart is the best way to start or finish your day- a true showstopper at any lunch or dinner gathering, bon appétit!

xoxo

Oliver

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