# List of Ingredients:
→ Tart Shell
01 - All-purpose flour — 1 1/4 cups
02 - Unsalted butter, cold and cubed — 1/2 cup
03 - Powdered sugar — 1/4 cup
04 - Large egg yolk — 1
05 - Cold water — 1 to 2 tablespoons
06 - Salt — 1/4 teaspoon
→ Lemon Curd
07 - Large eggs — 3
08 - Granulated sugar — 3/4 cup
09 - Finely grated lemon zest — 1 tablespoon
10 - Fresh lemon juice — 1/2 cup
11 - Unsalted butter, cubed — 6 tablespoons
→ Decoration
12 - Edible flowers (violets, pansies, nasturtiums) — 1/2 cup
13 - Fresh mint leaves, optional — to taste
# How to Make It:
01 - Pulse flour, powdered sugar and salt in a food processor until evenly combined; transfer to the bowl of the processor for the next step or work on a clean surface.
02 - Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized pieces of butter remaining; this yields a flaky shell.
03 - Add the egg yolk and 1 tablespoon cold water; pulse just until the dough begins to come together, adding additional water 1 teaspoon at a time only if necessary. Form into a disk, wrap and refrigerate at least 30 minutes.
04 - Lightly flour a work surface, roll the chilled dough to fit a 9-inch tart pan and press into the pan, trimming the edges; return to the refrigerator for 10 minutes and prick the base with a fork.
05 - Preheat the oven to 350°F. Line the shell with parchment and pie weights or dried beans, bake 15 minutes, remove weights and parchment then continue baking 10 to 12 minutes until the shell is golden. Cool completely on a wire rack.
06 - In a medium saucepan whisk together eggs, sugar, lemon zest and lemon juice until smooth and combined, ensuring no unmixed sugar remains.
07 - Cook the mixture over medium-low heat, whisking constantly until it thickens enough to coat the back of a spoon, about 8 to 10 minutes; do not allow the mixture to boil.
08 - Remove the pan from the heat and whisk in the cubed butter until fully incorporated and glossy; strain the curd through a fine mesh sieve into a bowl and let cool to room temperature.
09 - Pour the cooled lemon curd into the cooled tart shell, smooth the surface and chill in the refrigerator at least 1 hour, or until the curd is set.
10 - Just before serving, arrange edible flowers and mint leaves on the tart for decoration; slice with a sharp knife and serve chilled or at cool room temperature.
