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Lemon Myrtle Tart Recipe

Lemon Myrtle Tart Recipe


What makes this Lemon Tart so perfect? It’s the lemon curd filling. It’s not too sweet but not mouth-puckeringly sour either, we've added a bit of Lemon Myrtle to give it more elegance. 

So custardy, it just melts in the mouth. This is a classic French tart that’s elegant and pretty as a picture, yet the filling is as simple as can be: just eggs, sugar, butter and fresh lemon!

Here’s how:

Difficulty

Easy

Prep Time

20 mins

Cooking Time

30 minutes

Total Servings

6-8 Servings

Recipe 
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Ingredients:
Base:

~ 1 ½ cups (180 g) plain flour

~ ¼ cup sugar

~ ¼ tsp salt

~ ½ cup/115g cubed butter

~ 1 large egg

~ ½ teaspoon vanilla extract

Filling:

~ 1 tbsp lemon zest

~ 3g Lemon Myrtle

~ Juice from 2/3 lemons

~ 150g sugar

~ 170g unsalted butter, cubed

~ 3 eggs; and:

~ 3 egg yolks

Method:
Base:
  1. Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter until mixture is crumbly.
  2. Add egg and vanilla until the dough is no longer dry. It's ready when the dough should stick without feeling dry or crumbly.
  3. Form a ball with the dough, and flatten to a thick disk. Wrap with cling film and refridgerate for at least 1 hour.
  4. Roll dough to 1/4cm thickness, and add to baking dish. Bake for 20 minutes at 190℃.
Filling:
  1. Put all ingredients in a medium saucepan and whisk to combine.
  2. Cook on stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn't split. 

    Keeping stirring until the mixture thickens enough to visibly mound (ie. holds its shape briefly) on the surface when dolloped – about 5 minutes, though it might take longer depending on stove strength, saucepan heat retention etc.
  3. Strain into a bowl using a fine mesh strainer.
  4. Fill tart: Pour into tart shell and smooth the filling surface using an offset spatula or similar.
  5. Bake: Bake for 5 to 10 minutes. It will still be a soft custard when you touch it but not liquidity. It will set more when cooled so it's sliceable.
  6. Cool: Cool tart fully to allow it to set before slicing to serve.


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