Lemon Verbena Tart Recipe

Make the dough

In a food processor or large bowl, combine 1.5 cups flour, 2 tbs sugar, and 1/4 tsp salt. Pulse briefly to mix. Add the cold cubed butter and cold cream cheese and pulse until the mixture resembles coarse meal with pea-sized butter bits (about 8–10 pulses).

Add 1 tablespoon grated lemon zest. With the processor running, drizzle in up to 2 tablespoons ice water until the dough just comes together and clings when you press a pinch between your fingers. Do not overwork; the dough should be slightly crumbly but hold together.

Turn the dough onto plastic wrap, press into a disk about 1/2 inch thick, wrap tightly, and refrigerate for at least 30 minutes (up to 2 hours).

Blind-bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle and fit it into a 9-inch tart pan with a removable bottom, pressing it into the edges and trimming the excess. Chill the lined tart shell in the freezer for 15 minutes to firm up.

Line the chilled shell with parchment and fill with pie weights or dried beans. Bake at 375°F for 15 minutes. Remove weights and parchment and bake another 8–10 minutes until pale golden and set. Let cool while you prepare the filling. Reduce oven to 325°F (160°C) if keeping the tart in oven later for brief finishing.

Infuse the milk

In a small saucepan, combine 1 cup whole milk and 1/2 cup heavy cream with 12 fresh lemon verbena leaves and 1 tbs lemon zest. Warm the mixture over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to extract the herbal lemon flavor.

After steeping, rewarm the milk mixture until steaming. In a medium bowl, whisk together 4 egg yolks, 1 whole egg, 3/4 cup granulated sugar, 2 tsp cornstarch, and 1/8 tsp salt until pale and slightly thickened.

Slowly strain the warm milk mixture through a fine sieve while scraping the leaves—press lightly to extract liquid. Gradually whisk about 1/3 of the warm milk into the egg mixture to temper the eggs, then slowly whisk in the remaining milk.

Return the combined custard to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens and coats the back of the spoon (about 6–8 minutes). Do not let it boil.

Remove from heat and whisk in 2 tablespoons unsalted butter, 2 tablespoons fresh lemon juice, and an additional 1 tablespoon grated lemon zest. Strain the custard through a fine mesh sieve into a clean bowl to ensure smoothness. If you prefer a more pronounced verbena flavor, chop 2 of the reserved leaves finely and whisk them into the warm custard now.

Cover the surface with plastic wrap to prevent a skin from forming and let it cool to room temperature, then chill 30 minutes until slightly firm but still pourable.

Pour the chilled custard into the cooled tart shell and smooth the top. Return to the refrigerator while you prepare the huckleberry topping.

Cook the berries

In a small saucepan, combine 2 cups huckleberries, 1/4 cup sugar, 1 tablespoon water, and 1 tablespoon lemon juice. Warm over medium heat, stirring occasionally, until the berries release their juices and begin to soften, about 5–7 minutes.

Stir in the 4 finely chopped lemon verbena leaves. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk the slurry into the simmering berries. Cook another 1–2 minutes until the mixture thickens slightly. Taste and adjust sweetness as desired; add up to 1 tablespoon more sugar if needed.

Remove from heat and stir in 1 teaspoon butter if using, to add gloss. Let the stewed huckleberries cool to warm (not hot) so they will sit nicely on the custard without melting it.

Spoon the stewed huckleberries over the chilled custard in an even layer or artfully mound in the center. Chill the finished tart in the refrigerator for at least 1 hour to set (2 hours preferred) before serving.

To serve, run a thin knife around the tart edge and remove from the tart pan. Slice with a warm, dry knife for clean cuts. Garnish each slice with a small fresh lemon verbena leaf if desired.