| Prep: 30 mins | Cook: 25 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 358 | 13g | 8g | 56g |
| sugars | fibre | protein | salt |
| 35g | 1g | 6g | 0.43g |
The first time I took a bite of a Paracress and Lemon Tart, I knew I had stumbled upon a special dish. There’s something about the zesty blend of citrus and the unique, titillating flavor of Paracress that brings alive a dish unlike many others in traditional Spanish or Caribbean cuisine. Accompanied by my signature tropical cocktail, a Paracress and Lemon Tart transports you immediately from Miami to a dreamy Caribbean island.
Paracress: A Unique Star of the Dish
Perhaps you’ve not heard of Paracress, also known as Spilanthes. This powerful little flower is not just any ingredient—it’s a showstopper. While its unique flavor profile brings a surprising twist to the tarts, it’s also packed with immense health benefits. Rich in vitamin C, calcium, and iron, it’s known for its immune-boosting properties and has been used in traditional medicine for centuries. Combined with the vitamin C from the tangy lemon, these Paracress and Lemon Tarts are a true treat for the palate and the body.
A Dish to Celebrate Any Occasion
You might think the Paracress and Lemon Tarts fall straight into the dessert category, but such a title doesn’t do them justice. This is a versatile dish—a delectable afternoon treat on a lazy Sunday, the perfect showstopper for a dinner party, or a bright pick-me-up on a dull afternoon.
They’re reminiscent of the traditional Spanish Custard Tart, otherwise known as Tarta de Santiago, but with a refreshingly zesty kick. They pair beautifully with a pot of Spanish tea—perhaps a Poleo-Menta—or even a light, chilled Sangria on warm, summer days.
So, if you’re ready to break away from the expected and try something both traditional and revolutionary, get ready to embark on a new culinary journey. The Paracress and Lemon Tarts are the perfect bite-sized delight to step into an unexpected world of flavor, with a tropical touch from Miami and a nod to my Spanish roots.
What You’ll Need
- 1 1/2 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, chilled and diced
- 1 egg yolk
- 2 tablespoons of ice water
- 1 cup of lemon juice (about 4 lemons)
- Zest of 1 lemon
- 1 1/4 cups of granulated sugar
- 4 eggs
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of Paracress (Spilanthes) flowers, finely chopped
- Powdered sugar for dusting
Method
Step One
Preheat your oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or tart pan.
Step Two
In a food processor, combine the 1 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt. Pulse to blend. Add the chilled, diced butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse to incorporate.
Step Three
Slowly pour in the ice water while the processor is running, just until a dough forms. Do not overwork the dough. Divide the dough into 12 equal portions and press into the prepared muffin cups or tart pan. Bake in the preheated oven for about 15 minutes, or until slightly golden. Remove from oven.
Step Four
While the crust is baking, prepare the lemon filling. Combine the lemon juice, lemon zest, 1 1/4 cups of granulated sugar, and 4 eggs in a bowl. Whisk until smooth. In a separate bowl, combine the 1/4 cup of all-purpose flour, baking powder, and 1/4 teaspoon of salt. Stir this into the lemon mixture, then fold in the finely chopped Paracress flowers.
Step Five
Pour the lemon-Paracress mixture into the baked tart shells. Return to the oven and bake for another 15-20 minutes, or until the filling has set.
Step Six
Allow the tarts to cool completely in the pan before removing. Once removed, dust the tops of the tarts with powdered sugar before serving. Enjoy your Paracress and Lemon Tarts!
