These lemon tarts look beautiful and are absolutely delicious. Tart and sweet curd paired with the sweet-tart dough, its a showstopper in looks and taste. Simple to make and quicker to enjoy.
I love lemon. In both savory and sweet dishes, it adds a layer of acidity and plays well with both salt and sugar. It’s a wonder ingredient!
I wanted to make a lemon tart, but not just any lemon tart, I wanted it to be different. I settled on using my butterfly pea tea flowers for their ability to change colors. Don’t worry, it doesn’t taste like peas. It is a deep-sea blue color and as soon as you add something acidic, it changed to purple. It’s really cool to see and experiment with it.
So making this tart was a culmination of all those things. It’s sour and sweet with a pinch of salt. Plus the violent violet color makes it very eye-catching. Go check out the recipe below!
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Ingredients
- Lemons. The lemon juice will be used in the curd and sliced as a garnish
- Sugar. I used cane sugar, but any granulated sugar is fine.
- Cornstarch. This is to thicken the curd.
- Milk. I used a creamy oat milk. Try to use a milk with a neutral flavor and creamy taste.
- Butter. To add an extra layer of creaminess to the curd.
- Butterfly Pea Tea Flowers. This will give the water a deep blue color and when mixed with lemon juice, it turns purple! You can buy it dried online.
Want More?
Try Out Similar recipes below:
Butterfly Lemon Tarts
Materials
- 1 tart dough recipe see recipe link below
- 1/2 cup lemon juice 120 ml
- 3/4 cup cane sugar
- 1/3 cup cornstarch 40 g
- pinch of salt
- 2 tbsp non-dairy unsalted butter
- 1/4 cup non-dairy milk I used a creamy oat milk
- 125 ml water
- 1/2 cup dried butterfly pea flowers
Instructions
- Heat the water until steaming and then add the butterfly pea flowers to seep. After 5 minutes, remove the flowers and discard.
- Whisk the sugar and cornstarch in a bowl until there is no more lumps of starch.
- In a saucepan, add the lemon, salt, and the sugar cornstarch mixture. Whisk well.
- Turn the heat to medium and keep mixing until it begins to boil. Add the blue tea and keep whisking. It should immediately start to thicken and turn a violet color.
- Turn the heat off and whisk in the milk and butter. Mix well.
- Let cool in the fridge to thicken.
Notes
If you tried this recipe, let me know in the comments below. I would love to hear from you!
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