Earl Grey-Lavender and Lemon Tart is a refined dessert that combines the gentle perfume of lavender, the citrus brightness of lemon, and the distinctive aroma of Earl Grey tea. Nestled in a crisp graham cracker crust and topped with delicate whipped cream and edible blossoms, this tart is both a visual and culinary delight. Ideal for spring brunches, afternoon teas, or elegant soirées, it’s a sophisticated dessert that leaves a lasting impression.
Why You’ll Love This Recipe
This tart is the embodiment of elegance and balance. The infusion of Earl Grey tea and culinary lavender into the cream base offers subtle floral and bergamot notes, which complement the tang of lemon perfectly. The creamy, custard-like filling is contrasted by the buttery, slightly crunchy graham cracker crust, while the whipped topping and floral garnishes elevate the presentation. It’s a harmonious blend of texture, aroma, and flavor that’s surprisingly simple to create.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons granulated sugar
For the filling:
- 3/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 Earl Grey tea bags
- 1/2 teaspoon dried culinary lavender
- 1 (14 oz) can sweetened condensed milk
- 4 large egg yolks
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Edible flowers and extra lemon zest, for garnish
Directions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly moistened.
- Press the mixture firmly into the base and sides of a tart pan. Bake for 10 minutes, then set aside to cool.
- In a saucepan over medium heat, combine the heavy cream and milk until steaming. Remove from heat, add Earl Grey tea bags and lavender, cover, and steep for 10 minutes.
- Strain the mixture to remove tea bags and lavender. Discard the solids.
- In a large bowl, whisk together egg yolks, sweetened condensed milk, lemon juice, lemon zest, and the infused cream mixture until smooth and fully incorporated.
- Pour the filling into the pre-baked crust. Bake for 18–20 minutes, or until the center is just set but slightly wobbly.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 3 hours to fully set.
- Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon onto the chilled tart.
- Garnish with edible flowers and a sprinkle of lemon zest. Serve cold.
Servings and timing
Servings: 8 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 55 minutes
Calories per serving: Approximately 360 kcal
Variations
- Crust Options: Use a shortbread or almond crust for a more traditional tart base.
- Herbal Infusions: Substitute lavender with chamomile or rosemary for different floral notes.
- Citrus Twist: Add orange or grapefruit zest to the filling for a deeper citrus profile.
- Meringue Topping: Swap whipped cream for a torched meringue topping for a more dramatic finish.
- Mini Tarts: Use mini tart pans for individual servings—perfect for tea parties or receptions.
Storage/Reheating
Storage:
Store the tart in the refrigerator, loosely covered, for up to 3 days. Keep the whipped cream topping separate until ready to serve for the best texture.
Freezing:
The tart (without whipped cream) can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before garnishing and serving.
Reheating:
This dessert is best served chilled and does not require reheating.
FAQs
Can I make the crust in advance?
Yes, the graham crust can be made and stored for up to 2 days in the refrigerator before filling.
What type of tart pan should I use?
A 9-inch tart pan with a removable bottom works best for easy release and clean presentation.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor and acidity, but bottled can be used in a pinch.
How strong is the lavender flavor?
The flavor is subtle. For a more pronounced floral note, slightly increase the lavender (but use caution to avoid bitterness).
Can I steep the milk mixture longer?
Ten minutes is ideal. Longer steeping may result in an overly strong or bitter infusion.
What can I use instead of Earl Grey?
Try chamomile, jasmine, or a floral herbal blend for a different tea flavor.
Is the whipped cream necessary?
While optional, the whipped cream adds a creamy, airy contrast to the tart filling and enhances presentation.
How do I know when the tart is set?
The center should be slightly jiggly when gently shaken, but not liquid. It will continue to firm as it cools.
Can I make this tart gluten-free?
Yes, use gluten-free graham crackers or another gluten-free crust alternative.
Are edible flowers safe to eat?
Only use flowers labeled as edible and safe for consumption, such as pansies, violets, or nasturtiums.
Conclusion
The Earl Grey-Lavender and Lemon Tart is an exquisite dessert that captures the essence of spring and refined taste. With its floral aroma, citrus brightness, and tea-infused filling, it offers a sophisticated flavor profile in an approachable recipe. Finished with whipped cream and delicate garnishes, this tart makes a memorable centerpiece for any elegant occasion.
Earl Grey-Lavender and Lemon Tart
Elevate your dessert game with this Earl Grey-Lavender and Lemon Tart—a fragrant, creamy tart with a buttery graham cracker crust, infused with floral Earl Grey tea and lavender, and brightened with fresh lemon juice. Topped with whipped cream and edible flowers, it’s the ultimate showstopper for spring brunches, afternoon teas, or any elegant gathering.
- Prep Time: 25 minutes
- Chill Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hrs 55 minutes
- Yield: 8 servings
- Category: Dessert / Tart
- Method: Baked
- Cuisine: Modern European / Botanical-Inspired
- Diet: Vegetarian
Ingredients
For the Crust:
-
1 1/2 cups graham cracker crumbs
-
1/3 cup unsalted butter, melted
-
2 tbsp granulated sugar
For the Filling:
-
3/4 cup fresh lemon juice
-
1 tbsp lemon zest
-
1/2 cup heavy cream
-
1/2 cup whole milk
-
2 Earl Grey tea bags
-
1/2 tsp dried culinary lavender
-
1 (14 oz) can sweetened condensed milk
-
4 large egg yolks
For the Topping:
-
1 cup heavy whipping cream
-
2 tbsp powdered sugar
-
1/2 tsp vanilla extract
-
Edible flowers & lemon zest, for garnish
Instructions
-
Preheat Oven & Make Crust:
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and sugar until fully combined.
Press mixture into the bottom and sides of a tart pan. Bake for 10 minutes, then let cool. -
Infuse Cream:
In a small saucepan, heat cream and milk over medium heat until steaming.
Add Earl Grey tea bags and lavender. Cover and steep for 10 minutes. Strain and discard solids. -
Prepare Filling:
In a mixing bowl, whisk egg yolks, sweetened condensed milk, lemon juice, lemon zest, and the steeped cream mixture until smooth. -
Bake Tart:
Pour filling into the cooled crust. Bake for 18–20 minutes until center is set but still slightly jiggly. Cool completely, then refrigerate at least 3 hours until fully set. -
Whip & Garnish:
Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or dollop whipped cream onto the tart.
Garnish with edible flowers and lemon zest before serving.
Notes
-
For a crisper crust, brush with egg white before filling and rebake for 5 minutes.
-
Use culinary-grade lavender to avoid bitterness.
-
Tart can be made a day ahead and garnished just before serving.
Nutrition
- Calories: 360 kcal per slice