Hello again. For the column Food Design I thought I share my recipe for the lavender lemon tartlets. When I recently bought tartlet forms in a lovely shop, I immediately wanted to try them out and bake something in them. I came across this recipe from a cooking and baking magazine. It was displayed as rosemary lemon tartlet, but I recon lavender fits better, so I adjusted the recipe a bit. Find the instructions after the jump.
For 6 persons you need:
- dried lavender
- 180 g whole wheat flour
- 140 g brown sugar
- 80 g butter
- 3 lemons
- 225 g Greek yoghurt
- 2 eggs
- tartlet forms which should add up to Ø60 cm in total (I had several sizes and all together they measured Ø60 cm)
1. Take half a hand full of dried lavender and chop. In a large bowl, combine flour, 40 g brown sugar, the chopped lavender and a pinch of salt. Knead the butter into the flour until a crumbly dough is created. Add 1 to 2 tablespoons cold water and knead into a cohesive dough. Roll the dough up into a ball and wrap it in cling film. Leave 30 minutes in the refrigerator. Meanwhile, preheat the oven to 175°C.
2. Divide the dough into 6 equal pieces (depending how many tartlet forms you have, this varies) and line the molds with it. With a fork prick holes in the bottom. Bake about 15 minutes in the middle of the oven. Remove the ramekins from the oven and let cool for 15 min. Leave the oven turned on.
3. Meanwhile clean one lemon and grate the yellow peel. Press out all fruits. Put the yogurt and the rest of the brown sugar in a bowl and beat 3 minutes with a mixer until the sugar is dissolved. Add the eggs one at a time. Mix the lemon juice and rind into the mixture until it is smooth.
4. Pour the filling into the ramekins and bake for about 20 minutes until tender. Remove the tartlets from the oven and let cool 30 minutes. Cover with cling film and put in the fridge for 1 hour. (If you are under time pressure, like me, put them in the freezer for half an hour)
5 . Garnish the lemon tarts with lavender like seen in the picture.