Lilac Tarts
It's lilac season! One of my favourite blooms. I love the smell and look forward to it every year. Did you know you can harvest and eat lilacs? I didn't know either until recently. I have been doing some research on edible flowers and there are so many of them! Adding edible flowers can take an ordinary dessert to a whole new level with a touch of beauty.
There are a few extra steps to make these tarts so plan on doing some of the prep a few hours before you want the tarts ready. Once they are made they will keep for 12-24 hours in the fridge.
Main Ingredients
2 - 3 cups lilac blossoms - stems removed
1 cup sugar
2 cups heavy cream
1/2 cup full fat greek yogurt
1/2 cup cream cheese
1 pkg vanilla pudding powder
12 pastry tarte shells
Preparation
Step 1: First you need to harvest lilac blooms. Rinse in kitchen sink under warm water. Shake dry.
Step 2: Separate the tiny blossoms from the stems and branches. Set out on paper towel.
Step 3: Warm 2 cups cream in microwave. You want it warm but not hot. Place 2 cups of lilac blossoms in the cream. Allow to sit out at room temperature for minimum one hour.
Step 4: After one hour place in refrigerator and allow cream to get cold again. This takes about 2 hours.
Step 5: Once cream is cold again you can begin the rest of the process. Take 1 cup sugar and 1 cup lilac blossoms and blend together in your food processor. Set aside.
Step 6: Preheat oven to 350F.
Step 7: Bake tart shells for 15 minutes until golden. Allow to cool.
Step 8: Take your cold cream and strain the lilac blossoms out. Pressing gently to get the full flavour and not waste any of the cream. If you want to place a few blossoms back in the cream to add some colour to the tart thats ok!
Step 9: Whip the strained cream with hand held mixer. Slowly add the sugar/lilac mix.
Step 10: In a separate bowl mix the cream cheese until smooth. Add to whipped cream.
Step 11: Add yogurt and pudding mix.
Step 12: Fill cooled tart shells with mixture.
Step 13: Chill in refrigerator until ready to serve.
Step 14: Before serving garnish with more lilac sugar and lilac blossoms.
