THIS SITE USES COOKIES.

This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site.

cookies
Header Logo
  • RECIPES & TIPS
  • PRODUCTS
  • VIDEOS
  • SUSTAINABLY SOURCED ETHICALLY GROWN
  • LANGUAGE
    • CA-EN
    • CA-FR

Lime and Lavender Flower Tartlets

    Categories:

  • Pies & Tarts
  • Desserts
  • Spring
  • Summer
  • Easter
  • Mother's Day
  • Vegetarian
  • Golden Yellow Sugar

Imagine the most beautiful day, with the brightest sun, the freshest air, and the most fragrant flowers: that’s how the taste of these gorgeous tartlets will make you feel. The lime and lavender curd is light and floral, with just a bit of refreshing tartness. Even the petal crust is infused with lime, making every bite sweet, delicious bliss.

Prep Time
20 minutes
2 hours 45 minutes (chilling time)
Cook Time
8 to 10 minutes

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Golden Yellow Sugar

Servings

For the curd:

  • 1 cup (200 g) Redpath® Granulated Sugar 1 cup (200 g) Redpath® Granulated Sugar
  • 1 tbsp (2 g) dried edible lavender 1 tbsp (2 g) dried edible lavender
  • ¼ tsp (2 g) salt ¼ tsp (2 g) salt
  • 3 eggs 3 eggs
  • 2 egg yolks 2 egg yolks
  • ⅔ cup (167 ml) lime juice, freshly squeezed ⅔ cup (167 ml) lime juice, freshly squeezed
  • 1 tbsp (6 g) finely grated lime zest 1 tbsp (6 g) finely grated lime zest
  • ¼ cup + 2 tbsp (85 g) cold butter, cubed ¼ cup + 2 tbsp (85 g) cold butter, cubed

For the tart dough:

  • 3 cups (375 g) all-purpose flour 3 cups (375 g) all-purpose flour
  • ¼ tsp (2 g) salt ¼ tsp (2 g) salt
  • 1 cup (227 g) butter, room temperature 1 cup (227 g) butter, room temperature
  • ½ cup (109 g) Redpath® Golden Yellow Sugar, packed ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
  • 1 egg 1 egg
  • 1 tbsp (6 g) finely grated lime zest 1 tbsp (6 g) finely grated lime zest
  • 2 tsp (10 ml) vanilla extract 2 tsp (10 ml) vanilla extract

Garnishes (optional):

  • Lime zest Lime zest
  • Lavender Lavender
  • Blueberries Blueberries

Instructions

For the curd:

Step 1

Place a medium pot with 2 to 3 inches of water on the stove on medium heat. Bring to a simmer.

Step 2

In a heatproof bowl, combine the Redpath® Granulated Sugar, lavender, and salt. Rub the lavender into the sugar, until flowers are broken down. Whisk the eggs, yolks, and lime juice into the sugar mixture until thoroughly mixed.

Step 3

Place the bowl over the simmering water, ensuring the bottom of the bowl is not in contact with the water. Continuously whisk until sugar has dissolved. Switch to a heatproof spatula and stir mixture until thickened; about 10 minutes. The curd is ready when it coats the back of a spoon and a clean trail is left behind when a finger is drawn through it, or reaches the temperature of 175°F (79°C).

Step 4

Remove bowl from heat. Whisk in the cubed butter, a few pieces at a time, until all butter is completely incorporated into the curd and the curd is smooth. Stir in the lime zest.

Step 5

Place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Cool at room temperature; 10 minutes. Place into the fridge to chill completely; at least 2 hours.

For the tart dough:

Step 1

Preheat oven to 350°F (177°C). Lightly grease a mini muffin tin, including the surface surrounding each well; this will prevent the dough from sticking to the tin.

Step 2

In a medium bowl, whisk together the flour and salt.

Step 3

In the bowl of a stand mixer, using the paddle attachment, cream the butter with the Redpath® Golden Yellow Sugar until smooth and creamy; about 2 minutes.

Step 4

Add in the egg, lime zest, and pure vanilla extract and blend until fully incorporated.

Step 5

Add in half of the flour mixture, mix on low speed until just blended. Add in the remaining flour, blend on low speed and then increase speed to medium. Mix until all flour is absorbed into the dough; do not overmix.  

Step 6

Form dough into a disc, wrap well in plastic and place into the fridge to chill; at least 30 minutes.

Step 7

Place chilled dough onto a lightly floured work surface or between two sheets of parchment paper. Roll dough out to about an ⅛ inch thickness.

Step 8

With a 3½ inch flower-shaped cutter, cut out flowers. Carefully press dough into the wells of the prepared muffin tin. Use every other well to ensure that the “petals” of each tartlet do not touch each other. Place into the freezer to chill; 15 minutes.

Animation of flower tartlets on a muffin tin

Step 9

Place into the preheated oven and bake for 8 to 10 minutes, or until golden in colour. Remove from oven and allow to cool in pan; 15 minutes. Carefully remove tartlets from the pan. Place onto a wire cooling rack to cool completely.

Step 10

Fill a piping bag fitted with a round tip with the cooled lime-lavender curd.

Step 11

Pipe the curd into the completely cooled tart shells. Leave as is or smooth tops with an offset spatula. Garnish as desired, serve immediately.

Flower tartlets on a white narrow marbled platter

Chef's Tip


*Zest limes before juicing.

*Any leftover curd can be used to spread on toast, top plain yogurt, vanilla ice cream, or cake.

Carousel

More Pies & Tarts Recipes

Classic butter tarts in a muffin pan
Butter Tarts
Blueberry pie
Blueberry pie
Tarte au Sucre, or sugar pie, in a white pie plate with two slices cut, one missing.
Tarte au Sucre
pe hero - Two single-serving banoffee pies on white plates, one with a piece removed
Banoffee Pielets
Pumpkin Mousse Tart with Spiderweb
Pumpkin Mousse Tart with Spiderweb
Ghost-shaped tarts, some decorated with black icing faces drawn on white icing, some undecorated
Ghost Tarts with Sweet Orange Brown Sugar Filling
Serving dish full of blueberry crisp with a small amount scooped out on a tile counter
Summer Blueberry Crisp
Yogurt Fruit Tart with Granola Crust topped with various fruit and granola sitting on a piece of parchment paper
Yogurt Fruit Tart with Granola Crust
Strawberry Pie on a pink background
Strawberry Pie
Four strawberry date galette crescents on a wooden cutting board
Mini Strawberry Date Galette Crescents
Top
Header Logo
Navigation

ABOUT US

  • Careers

FAQ

  • Sustainably Sourced Ethically Grown

CONTACT US

  • Business Inquiries
  • Museum Inquiries

OUR STORY

NEWSLETTER SIGN-UP

  • SITEMAP
  • LEGAL NOTICE
  • PRIVACY POLICY
  • SALES TERMS

© 2022 REDPATH SUGAR LTD. ALL RIGHTS RESERVED. REDPATH SUGAR IS PART OF ASR GROUP