Time to get zesty!! One of our favourite recipe developers to work with is the amazing Kate Hackworthy also know as Veggie Desserts.
This month shes whipped up magic with this easy lemon tart recipe made with a chamomile tea pastry crust and a dusting of chamomile-infused powdered sugar. The flavour combos of the zingy lemon and the sweet chamomile make this an ideal recipe to welcome Spring.
As the flavour of chamomile is so nice, Kate has also made a quick and simple chamomile-infused powdered sugar to dust the top with. Super easy to make all you need to do is whiz a few tablespoons of granulated sugar in the blender with a chamomile for a floral scented sugar.
You will need:
- 170 g plain flour (all purpose), plus extra for dusting
- 2 tbsp caster sugar
- 2 tbsp chamomile tea flowers crushed in a mortar and pestle until fine
- 1 pinch of salt
- 100 g cold butter cut into small cubes, plus extra for greasing
- 1 egg yolk
- 2 tbsp cold water
- 6 eggs
- 1 egg yolk
- 225 g caster sugar
- 225 ml double cream (heavy cream)
- 3 unwaxed lemons zest and juice
- 2 tbsp granulated sugar
- 1 tbsp chamomile tea
How to make the lemon tart
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Sift the flour, sugar and salt into a large bowl and stir in the crushed chamomile leaves. Add the butter and use your fingertips to rub it into the flour mixture until it resembles breadcrumbs.
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In a separate bowl or cup, mix the egg yolk and water, then add to the butter mixture. Mix with a butter knife until it forms a loose dough (add a little cold water sparingly, if required), then knead until smooth.
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Alternatively, make in a food processor: add the flour, sugar, salt, crushed chamomile tea leaves and butter to the bowl of the food processor. Pulse until it forms small crumbs. Mix the yolk and water and add to the food processor. Whiz until it all comes together in a ball.
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On a floured surface, roll out the dough to 3mm/ ⅛ inches thick and use it to line the prepared pie pan. Place in the fridge and chill for 30 minutes.
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Preheat the oven to 190C/375F. Place the pie tin onto a baking tray. Line the base of the pastry case with baking parchment and fill with baking beans (or uncooked rice), then bake, on the the tray, for 15 minutes.
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Remove the baking beans and parchment, then cook for another 5 minutes, or until just starting to turn golden. Remove from the oven and leave to one side. Reduce the oven to 160C/320F.
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In a bowl, mix the whole eggs and extra egg yolk with the sugar until smooth, then stir in the cream. Add lemon zest and juice and gently mix - the filling will thicken.
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Pour the filling into the pastry case and carefully transfer the pie tin on the tray to the oven and bake for 35 minutes or until nearly set, but the centre is still a bit wobbly. Don’t overfill as the pastry could shrink a bit.
Allow to cool completely.
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Whiz the granulated sugar and chamomile tea in a blender until it turns into a fine powder.
Dust onto the completely cooled lemon tart.
Want to see more of Kate's tea infused recipes? Check out her rooibos millionaire shortbread or chamomile cake with salted honey buttercream.
