Two slices of lemon & verbena tart with fresh raspberries

Lemon & verbena tart with raspberries

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(1 ratings)

Prep: 30 mins Cook: 1 hr Plus at least 1 hr 30 mins chilling and cooling

Easy

Serves 8-10

Impress your guests with an easy, delicious baked lemon tart. The magical sherbet flavour of lemon verbena leaves will take this classic dessert to new heights

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (10)

  • kcal420
  • fat28g
  • saturates16g
  • carbs36g
  • sugars17g
  • fibre1g
  • protein5g
  • salt0g
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Ingredients

    For the pastry

    • 190g unsalted butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 egg yolk, beaten
    • large pinch of golden caster sugar
    • 40g full-fat milk
    • 250g plain flour, plus extra for dusting

    For the filling

    • 20 lemon verbena leaves
    • 150ml double cream
    • 5 whole eggs (see tip)
    • 160g golden caster sugar
    • 4 lemons, juiced and 2 zested, plus extra zest to serve
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • raspberries and icing sugar, to serve

    Method

    1. To make the pastry, beat the butter, half the yolk, sugar and a pinch of salt together with an electric whisk, then gradually whisk in the milk. Tip in the flour and rub together with your fingertips until it just starts to come together. Squash the dough into a ball, wrap in cling film and chill for at least 1 hr. Can be made up to three days ahead.

    2. On a lightly floured surface, roll out the dough to the thickness of a £1 coin. Use it to line a loose-bottomed 23cm tart tin, leaving the excess hanging over the sides, then prick the base all over with a fork. Return to the fridge, or better still the freezer, and leave to rest for another 30 mins.

    3. Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment and fill with ceramic baking beans, rice or dried pulses. Place on a baking tray and bake for 10 mins, then remove from the oven. Discard the paper and bake for another 20 mins. Brush the cooked pastry with the remaining half of the egg yolk, then return to the oven for 5-10 mins until golden. Lift the pastry out onto a cooling rack, and trim the overhang. Once cooled, put the case on the baking tray.

    4. Meanwhile, make the filling. Put the lemon verbena and cream in a pan, bring to the boil, then turn off the heat and leave to cool. Whizz the cream and leaves together using a hand blender, then pass through a fine sieve to remove any strands of verbena leaf. Whisk the cream with the rest of the filling ingredients, then pour into the pastry case. Put in the oven, making sure not to spill. Bake for 30-35 mins until just set with a slight wobble. Allow to cool. Dust with icing sugar and sprinkle over the zest. Serve the tart in slices with raspberries.

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    Comments, questions and tips

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    sophiebeynon
    7th Jul, 2018
    4.05
    This tart was amazing, and definitely one of the best recipes for lemon tart that I've tried. It's well worth the addition of the verbena leaves for that extra lemon zing, (small plants can be purchased online fairly cheaply), and the duck egg added to the richness of the filling. I used my own recipe for the pastry but followed the recipe for the filling to the letter and that was delicious. I would have liked a little more volume in the filling for a 23cm tart but otherwise I couldn't fault it. Leftover verbena leaves are also great for making lemon curd to store in the fridge.
    daisymai
    16th Jun, 2018
    Can this tart be frozen?
    goodfoodteam's picture
    goodfoodteam
    19th Jun, 2018
    Thanks for your question. This recipe is best served fresh. All our freezable recipes are marked with a blue star above the nutritional information if they're just as good when defrosted. Hope that helps in future.
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