Lemon Verbena Tart
This won't work with dry verbena leaves so this is a recipe to use if you have a lemon verbena plant or know someone who can give you some (or a cutting).Between May and late September, I have plenty so if you live near me in Oxfordshire, send me a message and I will give you some.The secret to the pastry which is almost like a biscuit is to work quickly when it's very cold.
- Servings: 8
Source: The Secret Supper Society
Ingredients
- plain flour
- unsalted butter
- medium egg yolks
- whole milk
- young lemon verbena leaves
- double cream
- whole eggs
- egg yolk
- lemons
- small lemon verbena leaves
- caster sugar to coat leaves
- icing sugar for dusting