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Rosemary-Infused Lemon Tart with Lavender Whipped Cream Recipe

by AI Chef
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Rosemary-Infused Lemon Tart with Lavender Whipped Cream recipe

Welcome to the recipe for Rosemary-Infused Lemon Tart with Lavender Whipped Cream. This tart is a delicate symphony of flavors, where the tangy and zesty notes of lemon are beautifully complemented by the earthy aroma of rosemary.

The tart’s crust is a buttery and flaky delight, while the filling is a luscious lemon curd infused with fresh rosemary. But the real crowning glory is the whipped cream, delicately infused with lavender, which adds a floral dimension to the dish.

This tart is a treat for the palate and a feast for the eyes, with its vibrant yellow filling and soft purple-hued whipped cream.

Infusing Cream with Lavender

Occasions Suitable for Serving

The Rosemary-Infused Lemon Tart with Lavender Whipped Cream is versatile and can grace various occasions:

  • Tea Parties: Its refined flavors make it an ideal choice for an afternoon tea party, where it can be served alongside a selection of teas.
  • Brunches: Serve this tart at brunch for a light and refreshing dessert option.
  • Garden Parties: This tart is perfect for outdoor gatherings in a garden setting, where the floral notes can be appreciated in the fresh air.
  • Holiday Gatherings: Whether it’s Easter, Mother’s Day, or a family gathering, this tart adds an elegant touch to festive occasions.
  • Dinner Parties: As a dessert at a dinner party, this tart is sure to impress guests with its intricate combination of flavors.
  • Bridal or Baby Showers: Its dainty and sophisticated profile makes it perfect for showers with a desired touch of elegance.

In short, this tart is a wonderful choice whenever you want to add a touch of elegance and a symphony of flavors to any gathering. Enjoy the process of making it and, even more, the delightful moments of savoring it with friends and family.

Preparation of Tart Crust

Combining Crust Ingredients

  1. Begin by sifting 1 ½ cups of all-purpose flour and ½ cup of powdered sugar into a large mixing bowl to remove any lumps.
  2. Add a pinch of salt to the bowl for flavor enhancement.
  3. Take 1 stick of cold unsalted butter and cut it into small cubes. Add these cubes to the bowl with the flour mixture.
  4. Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. This should take about 5 minutes.
  5. In a separate bowl, lightly beat 1 large egg yolk. Add the beaten egg yolk and 1 tablespoon of cold water to the flour mixture.
  6. Mix gently until the dough just begins to come together. Be careful not to overwork the dough, as this can make the crust tough.

Pressing into Tart Pan

  1. Take the dough and place it in a 9-inch tart pan with a removable bottom.
  2. Using your fingers, evenly press the dough into the bottom and up the sides of the pan. Make sure it is uniformly spread without any thin spots, which could cause the crust to crack during baking.
  3. Prick the bottom of the crust all over with a fork. This will help to prevent the crust from puffing up as it bakes.
  4. Place the tart pan in the freezer for about 15 minutes to firm up. This step helps to prevent the crust from shrinking during baking.

Blind Baking the Crust

  1. Preheat your oven to 350°F (175°C) while the crust is in the freezer.
  2. Once the crust is firm, take it out of the freezer and line it with parchment paper or aluminum foil. Make sure the parchment or foil is large enough to cover the edges of the crust.
  3. Fill the lined crust with pie weights, dried beans, or uncooked rice. This is called “blind baking,” and it helps to keep the crust’s shape while baking.
  4. Place the tart pan in the preheated oven and bake for 15-20 minutes or until the edges are just beginning to turn golden.
  5. Remove the weights and parchment paper or foil, and bake for an additional 5-7 minutes until the crust is lightly golden all over.
  6. Take the crust out of the oven and allow it to cool completely on a wire rack before adding the filling.

You now have a perfectly baked tart crust ready for the lemon-rosemary filling and lavender whipped cream!

Preparation of Lemon-Rosemary Filling

Mixing Filling Ingredients

  1. In a large mixing bowl, whisk together 4 large eggs and 1 cup of granulated sugar until well combined and slightly frothy.
  2. Add 1 tablespoon of finely grated lemon zest to the egg mixture. Make sure only to use the yellow part of the lemon skin, as the white pith can be bitter.
  3. Squeeze fresh lemons to obtain ½ cup of lemon juice and add it to the bowl.
  4. Finely chop 2 teaspoons of fresh rosemary and add it to the mixture. The rosemary should be very finely chopped so that it distributes evenly throughout the filling.
  5. Whisk the mixture well to ensure that all the ingredients are evenly combined. For a more vibrant color, you can add a few drops of yellow food coloring at this stage, but this is optional.

Pouring into Baked Crust

  1. Once the tart crust has cooled completely, gently pour the lemon-rosemary filling into the crust. Make sure to pour it evenly to ensure uniform baking.
  2. Gently tap the tart pan on the counter to release any air bubbles in the filling.

Baking the Filled Tart

  1. Carefully place the tart pan back into the oven, which should still be preheated to 350°F (175°C) from baking the crust.
  2. Bake the tart for 25-30 minutes. The filling should be set but still slightly wobbly in the center. It will continue to set as it cools.
  3. Once baked, remove the tart from the oven and allow it to cool completely on a wire rack. The filling will firm up as it cools.
  4. Once the tart is cooled, you can place it in the refrigerator for a couple of hours to further set the filling and chill the tart before serving.

Your Lemon-Rosemary filling is now beautifully baked into the tart crust. The next step will be to prepare the Lavender Whipped Cream and assemble the tart for serving. The combination of tangy lemon with the fragrant notes of rosemary creates an enchanting flavor profile that’s both refreshing and sophisticated.

Preparation of Lavender Whipped Cream

Infusing Cream with Lavender

  1. In a small saucepan, combine 1 cup of heavy cream and 1 teaspoon of dried culinary lavender.
  2. Place the saucepan over low heat and slowly bring the cream to a simmer. Make sure to keep the heat low, as you don’t want the cream to boil.
  3. Once the cream reaches a simmer, remove the saucepan from the heat and let the lavender steep in the cream for about 10 minutes. This will allow the lavender to infuse its flavor into the cream.
  4. After the cream has steeped, strain it through a fine-mesh sieve into a bowl to remove the lavender. Discard the lavender.
  5. Place the infused cream in the refrigerator for at least 2 hours or until it is completely chilled. The cream must be very cold for it to whip properly.

Whipping the Cream

  1. Once the lavender-infused cream is chilled, take it out of the refrigerator.
  2. Add 2 tablespoons of honey to the cream for sweetness. You can also add a few drops of purple food coloring at this point if you want the whipped cream to have a lavender hue, but this is optional.
  3. Using a hand mixer or a stand mixer with a whisk attachment, whip the cream on high speed until stiff peaks form. This should take about 3-5 minutes.
  4. Be careful not to over-whip the cream, as it can become grainy and butter-like.

You now have a beautifully fragrant lavender whipped cream ready to be used as a garnish on your Rosemary-Infused Lemon Tart. The floral notes of the lavender will add an extra layer of complexity to the tangy lemon and earthy rosemary flavors in the tart. Enjoy!

Assembling and Serving

Garnishing with Lavender Whipped Cream

  1. Once the tart is completely cooled and the lavender whipped cream is ready, you can begin the assembly.
  2. Use a piping bag fitted with a star or round nozzle to pipe the lavender whipped cream onto the tart. You can pipe rosettes or dollops around the edges or cover the entire surface.
  3. Alternatively, you can use a spoon to dollop the whipped cream over the tart and then use a spatula to spread it gently.

Optional Garnishes

  1. To add an extra touch of elegance, you can decorate the tart with a few optional garnishes:
    • Fresh Lavender Sprigs: Place a few fresh lavender sprigs on top of the whipped cream for a touch of color and added fragrance.
    • Lemon Slices or Zest: Thin slices of lemon or lemon zest can be sprinkled on top for a citrusy touch.
    • Edible Flowers: Edible flowers such as pansies or violas can be used for an extra floral touch.
    • Fresh Rosemary Sprigs: A sprig or two of fresh rosemary can be used to reinforce the rosemary flavor in the tart.
    • Powdered Sugar: A light dusting of powdered sugar can add a touch of sweetness and make the tart look more finished.

Serving Suggestions

  1. Use a sharp knife to cut the tart into slices. It’s best to use a clean, warm knife for each cut to ensure clean slices.
  2. Serve the tart chilled or at room temperature, depending on your preference.
  3. The tart pairs beautifully with a glass of sparkling wine or champagne. It’s also lovely with a cup of tea, especially herbal teas like chamomile or Earl Grey.
  4. Place each slice on a plate with a sprig of fresh lavender or a slice of lemon as garnish.
  5. Encourage guests to savor the symphony of flavors in each bite – the tangy lemon, the earthy rosemary, and the fragrant lavender whipped cream.
  6. Enjoy the compliments and the satisfied smiles of those who taste this elegant Rosemary-Infused Lemon Tart with Lavender Whipped Cream. It’s a true culinary masterpiece!

Tips and Variations

Suggestions for Ingredient Substitutions

  1. Gluten-Free Crust: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
  2. Vegan Version: Use coconut oil or vegan butter in place of butter and a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) instead of the egg yolk for the crust. For the filling, use non-dairy milk like almond or coconut milk and a vegan egg substitute. Replace the heavy cream with coconut cream for the whipped topping.
  3. Different Herbs: Experiment with other herbs like thyme or mint in place of rosemary for a different flavor profile.
  4. Sweetener Variations: Instead of honey in the whipped cream, you could use maple syrup or a flavored syrup like lavender or vanilla.

Tips for Storage and Making Ahead

  1. The tart crust can be made ahead of time and stored in the refrigerator for up to two days or in the freezer for up to a month. Just be sure to wrap it well to prevent it from drying out.
  2. The lemon-rosemary filling can also be made a day in advance and stored in the refrigerator. Before using, stir it well to ensure the ingredients are well combined.
  3. Once assembled, the tart should be stored in the refrigerator and is best consumed within 2-3 days.
  4. The lavender whipped cream is best when freshly made but can be stored in the refrigerator for up to 24 hours.


In summary, this Rosemary-Infused Lemon Tart with Lavender Whipped Cream is a delightful and elegant dessert that is sure to impress anyone who tastes it. The harmony of tangy lemons, earthy rosemary, and fragrant lavender creates a symphony of flavors that dances on the palate.

Whether you’re making it for a special occasion or just to treat yourself, this tart is a labor of love that is well worth the effort. The variations and tips provided allow for customization to suit different tastes and dietary needs. So gather your ingredients and embark on this culinary adventure. Bon Appétit and happy baking!

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