Lemon-Rosemary Custard Tart

Experience the delightful fusion of tangy lemon custard and aromatic rosemary in a light, flaky crust. This Lemon-Rosemary Custard Tart brings together the zesty brightness of lemon with the subtle earthiness of rosemary, offering a sophisticated dessert option. It’s a great choice for any gathering or to add a touch of elegance to your meal.

Ingredients

• 1 whole 9-inch tart crust, unbaked
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 4 whole eggs
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 tsp fresh rosemary, finely chopped
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (180°C).
2. Place the tart crust on a baking sheet.
3. Heat the heavy cream, milk, and sugar in a saucepan over medium heat until the mixture is hot but not boiling.
4. In a separate bowl, whisk together the eggs, lemon juice, lemon zest, rosemary, and salt.
5. Gradually pour the hot cream mixture into the egg mixture, whisking continuously to combine.
6. Carefully pour the custard mixture into the tart crust.
7. Bake for 40-45 minutes, or until the custard is just set and slightly wobbly in the center.
8. Allow the tart to cool at room temperature. Serve at room temperature or chilled.

Keywords: Elegant, Sophisticated, Bright, Dessert, Custard

Spice Rack: Rosemary

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---