These Lemon Blueberry Lavender Tartlets are an exquisite treat that will captivate your senses with their vibrant, refreshing flavors. The tart, zesty lemon curd filling is paired beautifully with the sweet and slightly floral taste of blueberries, while a hint of lavender adds a soothing, aromatic touch. Nestled in a buttery, flaky tart shell, these mini desserts are a perfect balance of citrusy brightness, floral elegance, and berry sweetness—ideal for a special occasion or as a luxurious afternoon treat.
Ingredients
For the tart shells:
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 1–2 tablespoons cold water
For the lemon curd filling:
- 3/4 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, cubed
- 1 teaspoon culinary lavender (dried)
For the blueberry topping:
- 1 cup fresh blueberries
- 1 tablespoon honey
- 1/2 teaspoon lemon juice
- 1 teaspoon fresh lavender sprigs (optional, for garnish)
Directions
- Make the tart shells:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse together the flour, powdered sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough begins to come together. If it’s too dry, add the remaining tablespoon of water.
- Turn the dough out onto a lightly floured surface, knead it gently to bring it together, then divide into 6 equal portions. Press each portion into the bottom and up the sides of a tartlet pan.
- Bake for 12–15 minutes, or until golden. Allow the tart shells to cool while you prepare the lemon curd.
- Prepare the lemon curd filling:
- In a medium saucepan, combine lemon juice, lemon zest, and granulated sugar. Whisk in the eggs until fully incorporated.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes).
- Remove from heat and strain through a fine-mesh sieve into a bowl to remove any egg bits. Stir in the cubed butter until melted and smooth.
- Stir in the dried lavender, cover the curd with plastic wrap, and let it cool to room temperature, then refrigerate until set, about 2 hours.
- Prepare the blueberry topping:
- In a small saucepan, combine the fresh blueberries, honey, and lemon juice. Cook over medium heat for about 5 minutes, until the blueberries release their juice and become syrupy.
- Remove from heat and let cool to room temperature.
- Assemble the tartlets:
- Once the tart shells are cooled, spoon the lemon curd into each tartlet shell, filling them about 3/4 full.
- Top with the blueberry syrup and a few whole blueberries for extra flair.
- Garnish with fresh lavender sprigs if desired.
- Serve and enjoy:
- Chill the tartlets in the fridge for at least 30 minutes before serving, to allow the flavors to meld and the curd to firm up.
- Serve these elegant tartlets as a stunning dessert at your next gathering, and let the heavenly combination of lemon, blueberry, and lavender transport you to a place of pure indulgence.
These Lemon Blueberry Lavender Tartlets are truly a divine dessert for the senses, offering a perfect harmony of tart, sweet, and floral flavors in every bite.
