An easy recipe that is full of taste and textures!
1 store bought pie crust
1 tbsp lemon zest
1/2 cup lemon juice
3/4 cup white sugar
170 g butter, cubed
3 egg yolks
2 damask Roses
Start by pre-heating your oven and lining a tart pan with baking sheet. Roll out your pie crust (yes, i buy crust sometimes, don't judge!)and pre-bake for 15 mins.
In a large bowl combine the custard ingredients and whisk to combine. To Thicken the custard, place the mixture in a saucepan over medium heat and whisk constantly while butter melts or I promise you, it'll split. continue whisking until the mixture becomes thick.
Strain into a bowl then pour into your pie shell then bake for 5 to 7 mins only.
When you remove it from the oven it will still be soft to the touch. This tart will set when cooled properly.
It is best to let it come to room temperature before transferring to the fridge overnight.
Now for the real fun! Remove the petals from your damask roses and gently wash with water and white vinegar. Let them air dry completely before the next step.
Usually all recipes use raw egg whites to crystallize flowers, but this method can be risky. So What i do is simply lightly spray the petals with simple syrup (sugar and water) and then let them dry slightly before sprinkling sugar on top.
I then arrange my petals all over the lemon tart.
It is best to cosume anything with treated petals the same day as they will become soggy fairly quickly.