fbpx Lemon & Lavender Tart
Lemon & Lavender Tart Lemon & Lavender Tart

Lemon & Lavender Tart

Our talented chefs create some incredible flavours, and this zesty Lemon and Lavender Tart is the perfect example of their flair and passion for everything that comes out of the Ghost Mountain kitchen.

The ideal accompaniment to a refreshing Gin & Tonic, this tea-time treat is easy to recreate at home…

Lemon and Lavender Tart

Makes 1 x standard quiche-size tart (8 servings)


For the crust:

1 cup flour

¼ cup castor sugar

1 tsp finely grated lemon peel

½ tsp salt

125gm butter cut into cubes

2 large egg yolks


For the filling:

1/2 cup castor sugar

2 large eggs plus 2 extra egg yolks

1 tbsp finely grated lemon peel

2 tbsp finely chopped fresh lavender

1/3 cup of lemon juice

2 tbsp dry white wine

¾ cup cream



To make the crust:

Lightly butter the bottom (not the sides) of a quiche / tart tin.

Blend the flour, sugar, grated lemon peel and salt in a processor.

Add the butter and blend until a course mixture forms.

Add the egg yolks and blend until moist lumps form. Remove from the blender and gather into a ball. Press the dough onto the bottom and the sides of the prepared tart pan. Freeze for about 15 minutes.

Preheat oven to 180 degrees and bake the pie crust for about 5 minutes. Press up the sides if falling down with the back of a fork or spoon. Cook about 18 minutes longer after the initial 5 minutes. Remove from oven but keep the oven warm. Allow the pastry case to cool.


To make the filling:

Whisk the sugar, eggs, extra egg yolks, lavender and lemon peel in a medium size pan.

Whisk in the lemon juice and the wine.

Cook over a medium heat, stirring all the time until the mixture starts to thicken and just begins to bubble for about 5 minutes.

Transfer to cold bowl and cool till just warm, stirring from time to time to keep the mixture smooth. Gradually whisk in the cream.

Pour the filling into the baked pie crust and bake in the oven until the mixture is set in the middle and begins to pull away from the edges (about 20 minutes)

Cool in the tart pan on a rack and leave in the fridge for at least 2 hours before slicing


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