Earl Grey-Lavender and Lemon Tart

I had the pleasure of hosting a spring baby shower for a dear friend.  I wanted to make something really special for dessert.  The mom-to-be loves lavender.  I love lavender and Earl Grey!  I’ve made a lot of cakes that combine Earl Grey, lavender, and dark chocolate but this occasion called for something lighter.  So I decided on a lemon tart with a shortbread crust that I would top with an Earl Grey-lavender buttercream.
Earl Grey-Lavender and Lemon Tart

INGREDIENTS

  1. Tart Crust
  2. 12 tbsp. unsalted butter room temperature
  3. 1/2 cup sugar
  4. 1/2 teaspoon vanilla extract
  5. 1 3/4 cups all-purpose flour
  6. pinch salt

Lemon Curd

  1. 2 eggs
  2. 4 egg yolks
  3. 3/4  cup sugar
  4. 1 tablespoon grated lemon zest
  5. 1/2 cup fresh lemon juice (from 2 to 3 lemons)
  6. 4 tablespoons unsalted butter softened

Earl-Grey Lavender Buttercream

  1. 16  ounces Whole milk
  2. 3  tablespoons Rishi Earl Grey Lavender loose tea (you can substitute 3 earl grey tea bags and 1 tablespoon of lavender buds)
  3. 1 teaspoon vanilla extract
  4. 1 1/2  cups sugar
  5. 1/3 cup corn starch
  6. 2 eggs
  7. 2 egg yolks
  8. 16 ounces unsalted butter completely softened, room temperature
  9. 16 ounces mascarpone cheese room temperature
  10. 1/2 teaspoon salt
  11. juice of one lemon


INSTRUCTIONS
For Tart Crust:

  • Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Preheat the oven to 350 degrees F.
  • Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Slowly lift the edge of the foil, if it sticks it needs to dry out more. Put back in oven and check every 2 minutes until the foil lifts off cleanly. Remove the foil and beans. Prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. If the edge is browning too quickly, cover it with a ring of foil or pie shield. Allow to cool to room temperature.

For Lemon Curd:

  • Whisk together eggs and yolks, then combine with sugar and lemon juice in a small heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats back of a spoon, 12 to 14 minutes. Strain into a small bowl. Add butter a little at a time, stirring until smooth. Stir in lemon zest. Pour into room temperature tart shell and smooth top with an offset spatula if necessary. If you are making the lemon curd ahead of time, press parchment or plastic wrap directly on surface of curd to prevent skin from forming. Store in refrigerator for up to 2 days. Allow to come to room temp before pouring into tart shell and smoothing top with an offset spatula. Place filled tart in refrigerator until completely chilled, up to one day.