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Silky Edible Flower Lemon Tart with Vanilla Bean Custard

silky edible flower lemon tart - featured image
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A delicate lemon tart with a buttery crust, silky vanilla bean custard, and bright lemon curd, adorned with fresh edible flowers for a springtime elegance.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons ice water
  • Pinch of salt
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • ¾ cup (180ml) fresh lemon juice (about 4–5 lemons)
  • Zest of 2 lemons
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 2 cups (480ml) whole milk (or almond milk for lighter alternative)
  • ½ cup (100g) granulated sugar
  • 4 large egg yolks
  • 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
  • 3 tablespoons cornstarch
  • Pinch of salt
  • Assorted edible flowers (pansies, violets, nasturtiums)
  • Fresh mint leaves (optional)

Instructions

  1. Prepare the Tart Crust: In a large bowl, combine flour, sugar, and salt. Add cold, cubed butter and work in until mixture resembles coarse crumbs, about 5 minutes.
  2. Add egg yolk and 2 tablespoons ice water, stirring until dough clumps together. Add more water if needed but do not make sticky. Wrap dough in plastic and chill for 30 minutes.
  3. Roll & Blind Bake: Preheat oven to 350°F (175°C). Roll dough to 1/8 inch (3mm) thick, fit into 9-inch tart pan, trim edges, prick base with fork. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights and paper, bake another 10 minutes until golden. Cool slightly.
  4. Make Lemon Filling: Whisk sugar, eggs, lemon juice, lemon zest, and flour until smooth. Stir in melted butter. Pour into pre-baked tart shell. Bake at 350°F (175°C) for 20–25 minutes until just set but slightly wobbly. Cool completely.
  5. Prepare Vanilla Bean Custard: Heat milk with vanilla bean seeds and pod until just simmering. In separate bowl, whisk egg yolks, sugar, cornstarch, and salt until thick and pale. Slowly temper eggs with hot milk, then return to saucepan and cook over low heat, stirring constantly until thick and smooth, about 5 minutes.
  6. Strain custard through fine sieve into clean bowl. Cover with plastic wrap pressed on surface. Chill at least 2 hours until set and silky.
  7. Assemble Tart: Spread vanilla bean custard evenly over lemon filling. Decorate with edible flowers and fresh mint leaves. Chill additional 30 minutes before serving.

Notes

Chill dough to reduce shrinkage and ensure a tender crust. Blind bake crust to prevent sogginess. Temper eggs carefully to avoid lumps in custard. Use real vanilla bean for best flavor and appearance. Cool all components fully before assembling to maintain layers. Add edible flowers just before serving to keep them fresh.

Nutrition

Keywords: lemon tart, vanilla bean custard, edible flowers, spring dessert, homemade tart, lemon curd, custard dessert, floral dessert

Find it online: https://dahliadishes.com/silky-edible-flower-lemon-tart-recipe-easy-homemade-vanilla-bean-custard/