Name: Lemon Verbena Tart
Prep time: 40 min
Cook time: 60 min
Ingredients: 125 g plain flour; 100 g unsalted butter (cubed and softened); 3 medium egg yolks; 1 tsp whole milk; 40 young lemon verbena leaves; 150 ml double cream; 5 whole eggs; 1 egg yolk; 2 lemons (zested and juiced); 10 small lemon verbena leaves; caster sugar to coat leaves; icing sugar for dusting

Welcome to our new home! Bear with us while we add the finishing touches. If you spot an issue, please tell us

A round matcha green tea tart with a golden crust, topped with a small cluster of sugared mint leaves, sits on a white plate on a wooden table.

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