Butterfly Lemon Tarts
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.
Prep Time15 minutes mins
Active Time10 minutes mins
Total Time25 minutes mins
Course: baked items
Cuisine: American
Keyword: Lemon
- 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
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.
Get the recipe for the pate sucree (sweet tart dough) here