Citrus Meets Botanicals: A Sophisticated Black Tea & Lavender Lemon Tart

Imagine the magic when our Serene Blooms – Secret Bloom tea meets fresh lemon and lavender in a buttery, tart shell. This dessert captures the essence of our Spring Collection - sophisticated yet approachable, delicate yet memorable.

The tea-infused custard carries whispers of Ceylon's finest, while lavender adds its gentle touch. Perfect for your next afternoon tea or when you simply want to elevate the everyday. A little slice of elegance, no special occasion required.

Ingredients

For the pastry:

• 200g of plain flour

• 100g of unsalted butter (cold and cubed)

• 50g of icing sugar

• 01 egg yolk

• 02 tablespoons of cold water

For the filling:

• 150ml of double cream

• 02 teaspoons of Basilur Serene Blooms – Secret Bloom tea leaves

• 03 eggs

• 100g of caster sugar

• Zest and juice of 02 lemons

• 1 teaspoon of dried lavender

• 50g of unsalted butter (melted)
  
  

Instructions

Preparing the pastry:

• In a mixing bowl, sift in the flour and icing sugar

• Add in the cold butter until the mixture resembles breadcrumbs

• Add the egg yolk and cold water, mixing until a dough forms

• Wrap in cling film and let the dough chill for 30 minutes

• Preheat the oven to 180°C (160°C fan) and grease a 23cm tart tin

• Roll out the dough and press it into the tart tin 

• Prick the base with a fork and chill for 10 more minutes

• Line with baking paper and baking beans, then bake for 15 minutes

• If you don’t have baking beans, you can use raw rice instead too

• Remove the beans and bake for another 10 minutes until golden

• Set aside to cool

Infusing the cream:

• In a small saucepan, heat the double cream until just below boiling

• Add in the tea leaves and lavender, cover it, and let it steep for 10 minutes

• Strain the mixture, discarding the tea leaves and lavender

• Let it cool slightly

Making the filling:

• In a bowl, whisk the eggs and sugar until well combined

• Stir in the lemon zest, lemon juice, and melted butter

• Slowly pour in the infused cream, whisking continuously

• Pour the mixture into the cooled tart shell

Chilling the tart:

• Allow the tart to cool at room temperature for 10 - 15 minutes

• Transfer to the refrigerator and chill for at least 2 hours, or until the filling is fully set

• Serve chilled for a refreshing and delicate texture
  
  

Serving Suggestions

Dust with icing sugar and garnish with edible flowers or extra lavender for an elegant finish. Pair with a cup of Serene Blooms - Secret Bloom for a harmonious tea experience.

This black tea-infused lavender lemon tart is a delightful showcase of delicate flavours, perfectly combining the richness of floral tea with the timeless appeal of a citrus-infused dessert. Where each bite offers a refined balance of floral, citrus, and tea notes.