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Lemon Thyme Tarts

Adapted from Not So Humble Pie
6 – 4” mini tarts or 1 – 9” tart


Lemon Curd:

  • 1 tbs/4g lemon zest 3 lemons
  • ½ c/115g butter
  • ½ c/120 ml lemon juice
  • ¾ c/150g sugar
  • ¼ tsp salt
  • 6 egg yolks


  • 20 g thyme sprigs coarsely chopped (about 10 – 4” sprigs)
  • 1 ¼ c heavy cream
  • 1 tbs/15ml honey
  • 2 tbs/25g granulated sugar
  • ½ c lemon curd


  • 6 tbs/90g unsalted butter melted
  • ½ c/60g ground almonds/almond flour
  • 1 c/120g all-purpose flour
  • 2 tbs/25g sugar
  • 1/8 tsp salt
  • Lemon curd and thyme leaves to decorate


  • Steep fresh thyme sprigs in cream (in fridge) for at least 4 hours, preferably overnight.

Make curd:

  • Combine lemon juice, zests, and butter in sauce pan over medium low heat until butter is melted. Add remaining ingredients, whisking briskly to incorporate.
  • Continue heating, stirring regularly, for 10-15 minutes. Do not allow to boil (you don’t want to scramble the eggs).
  • When mixture is towards the end of this time, stir constantly until thick enough to coat the back of a spoon (makes a very definitive *plop* when falling back into pot).
  • Strain into a glass container, cover, and chill in fridge.

Prepare tart shells:

  • Preheat oven to 350F. Place tart pans on a larger baking sheet for ease of movement.
  • Combine all ingredients in a medium bowl (or the pot you melted the butter in), stirring with a fork until fully incorporated. This will be more like a crumbly paste than a dough.
  • Using your fingers, press mixture into tart pans until about ¼” thick all around (error on the side of thicker). Prick the bottoms with a fork several times.
  • Bake for 15-20 minutes (depending on size of the tarts) until just starting to turn golden. Remove and allow to cool in the pans.

Make the cream:

  • Strain the thyme from the cream using a fine mesh sieve or cheese cloth. Press to express all the flavor from the thyme.
  • Whip cream to soft peaks by whatever your preferred methodology – as previously mentioned, I like to do so manually.
  • Add honey and granulated sugar, continue beating until cream is stiff (but not butter).
  • Fold in lemon curd using gentle, repetitive, round motions until completely combined. Chill until shells are cool and ready.
  • Unmold shells, pressing up from the removable base and very gently handle by the sides while removing said base.
  • Place shells on a tray or flat plate that can fit in the fridge. Fill to just level (maybe a little over for smaller tarts) with the top edge of the crust.
  • Drizzle/pipe/dollop a small amount of lemon curd (1-2 tsp) on the tops in a decorative manner – I like the non-uniform look.
  • Place the fridge for 1-2 hours (depending on size) before attempting to cut or photograph. Garnish with a sprinkle of thyme leaves just before serving.