# Components:
→ 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 and pulse to mix. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water and pulse until the dough just begins to come together; add additional water, 1 teaspoon at a time, only if needed. Turn the dough onto a work surface, form into a disk, wrap and chill for at least 30 minutes.
02 - Preheat the oven to 350°F. On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan with removable bottom; press the dough into the pan and trim the edges. Return the pan to the refrigerator and chill 10 minutes. Prick the tart base lightly with a fork.
03 - Line the chilled shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove the weights and parchment, then bake a further 10 to 12 minutes until golden. Transfer to a rack and cool completely before filling.
04 - In a medium saucepan whisk together eggs, granulated sugar, lemon zest and lemon juice. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes; avoid boiling. Remove from the heat and whisk in the cubed butter until fully incorporated and smooth. Strain the curd through a fine mesh sieve into a bowl and let cool to room temperature.
05 - Pour the cooled lemon curd into the baked tart shell and smooth the surface. Refrigerate for at least 1 hour, or until the curd is set through and chilled.
06 - Just before serving, arrange edible flowers and mint leaves on the chilled tart. Slice with a sharp knife and serve immediately.
