Lemon Verbena Tart Recipe
Yall need to come try @chef.posi lemon verbena tart! The best thing about lemon verbena is it tastes like fruit loops, so in reality, this is a fruit loop tart.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Method
Crust Preparation
- 1
Make the dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.
- 2
Add ice water
Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Avoid overmixing.
- 3
Chill the dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Filling Preparation
- 5
Infuse the cream
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the lemon verbena leaves. Cover and let steep for 15 minutes.
- 6
Whisk egg yolks and sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until well combined and slightly thickened.
- 7
Combine mixtures
Strain the infused cream to remove the lemon verbena leaves. Gradually whisk the cream into the egg yolk mixture. Add the lemon juice and vanilla extract, mixing until smooth.
- 8
Bake the tart
Pour the filling into the pre-baked tart crust. Bake for 25-30 minutes, or until the filling is set and slightly jiggles in the center.
- 9
Cool and serve
Allow the tart to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving. Garnish with additional lemon verbena leaves if desired.