# What you'll need:
→ 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 to 2 tablespoons cold water
06 - 1/4 teaspoon 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 edible flowers (violets, pansies, nasturtiums)
13 - Optional: fresh mint leaves
# Method:
01 - Combine flour, powdered sugar and salt in a food processor. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water; pulse until the dough just comes together, adding additional water up to 1 tablespoon if required. Form into a disk, wrap tightly and refrigerate at least 30 minutes.
02 - Preheat oven to 350°F. Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan with removable bottom. Press dough into the pan, trim the edges and chill 10 minutes. Prick the base with a fork, line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 10 to 12 minutes until golden. Cool completely on a wire rack.
03 - In a medium saucepan whisk together whole eggs, sugar, lemon zest and lemon juice. Cook over medium-low heat, whisking constantly, until the custard thickens and coats the back of a spoon, about 8 to 10 minutes—do not allow to boil. Remove from heat and whisk in the cubed butter until fully incorporated and silky. Pass the curd through a fine-mesh sieve into a clean bowl and cool to room temperature.
04 - Pour the cooled lemon curd into the baked tart shell and smooth the surface. Refrigerate the tart for at least 1 hour, or until the filling is fully set.
05 - Just before serving, arrange edible flowers and mint leaves on top for presentation. Slice and serve chilled; optionally accompany with a dollop of whipped cream.
