# Needed Ingredients:
→ Tart Shell
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1–2 tablespoons cold water
06 - 1/4 teaspoon fine salt
→ Lemon Curd
07 - 3 large eggs
08 - 3/4 cup granulated sugar
09 - 1 tablespoon finely grated lemon zest (about 2 lemons)
10 - 1/2 cup fresh lemon juice (about 3 lemons)
11 - 6 tablespoons unsalted butter, cubed
→ Decoration
12 - 1/2 cup fresh edible flowers (violets, pansies, nasturtiums)
13 - Optional: fresh mint leaves
# Preparation Steps:
01 - Pulse flour, powdered sugar and salt in a food processor to combine. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water; pulse just until the dough begins to clump, adding additional water 1 teaspoon at a time only if necessary. Form into a disk, wrap and refrigerate at least 30 minutes.
02 - Preheat oven to 350°F. On a lightly floured surface, roll chilled dough to fit a 9-inch tart pan. Press dough into the pan, trim the edges, then return to the refrigerator for 10 minutes. Prick the base with a fork, line with parchment and fill with pie weights or dried beans.
03 - Bake the lined shell with weights for 15 minutes. Remove parchment and weights, return to the oven and bake a further 10–12 minutes until the shell is golden. Cool completely on a rack before filling.
04 - Whisk eggs, granulated sugar, lemon zest and lemon juice in a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8–10 minutes—do not allow to boil. Remove from heat and whisk in the cubed butter until smooth. Strain through a fine mesh sieve into a bowl and let cool to room temperature.
05 - Pour the cooled lemon curd into the cooled tart shell and smooth the surface. Refrigerate at least 1 hour, until the curd is fully set.
06 - Just before serving, arrange edible flowers and optional mint leaves atop the tart. Slice with a warm knife and plate.
