03 December 2025
Nasturtium Honey Lemon Tart with Lime Gel
RecipeShare Test Kitchen
A honey and mascarpone tart with almond-lemon cream, lime herb gel, and a two-colour chocolate spray finish.
Nasturtium Honey Lemon Tart with Lime Gel
This tart combines honey mascarpone ganache, almond-lemon cream, lime herb gel, lemon paste, and a decorative chocolate spray finish. Fresh nasturtium flowers are added at the end.
Main Components
The tart includes:
- honey mascarpone ganache
- almond and lemon cream
- lime herb gel
- lemon paste
- chocolate-sprayed ganache decoration
Herbal Citrus Notes
The lime gel uses sage, mint, tarragon, and marigold petals for a herbal citrus component. Nasturtium flowers add a peppery note when used as garnish.
Make-Ahead Notes
Several parts can be prepared in advance. The ganache benefits from resting overnight, and the tart can be frozen before the final garnish is added.
Serving Notes
Defrost the tart in the refrigerator before serving so the ganache and tart layers soften evenly. Add the fresh flowers shortly before serving.
Nasturtium Honey Lemon Tart with Lime Gel
RecipeShare Test KitchenA honey and mascarpone tart with almond-lemon cream, lime herb gel, and a two-colour chocolate spray finish.
Chef's Tips
Make the honey ganache and tart dough the day before so the flavours develop and set properly.
Keep the lime gel just warm and fluid when pouring so it settles smoothly.
Freeze the piped ganache flowers very firm before spraying so they hold their shape.
Use unwaxed citrus fruits since whole lemons are used for the paste.
Tools Used
Stand Mixer(opens in a new tab)Saucepan(opens in a new tab)Whisk(opens in a new tab)Immersion Blender(opens in a new tab)Blender(opens in a new tab)Fine Sieve(opens in a new tab)Mixing Bowls(opens in a new tab)Baking Tray(opens in a new tab)Silicone Baking Mat(opens in a new tab)Rolling PinForkOffset Spatula(opens in a new tab)Piping BagsKnife(opens in a new tab)
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Ingredients
USMetric
Honey Ganache
Lime Herb Gel
Sweet Tart Shell
Almond and Lemon Cream
Lemon Paste
Orange Chocolate Coating
Yellow Chocolate Coating
Finishing
Instructions
Honey Ganache
- 1
Combine the ginger and cream in a saucepan and bring to a boil.
- 2
Whisk yolks and honey, then temper with hot cream.
- 3
Cook to crème anglaise consistency and blend in gelatin mass.
- 4
Add mascarpone and blend smooth; chill 12 hours.
Lime Herb Gel
- 1
Blend whole limes to paste.
- 2
Heat with olive oil, honey, and glucose until smooth.
- 3
Add herbs and marigold; blend and cool.
Sweet Tart Shell
- 1
Cream butter, icing sugar, hazelnuts, and salt.
- 2
Add egg, then flour and starch. Chill 4 hours.
- 3
Roll 3 mm thick, line ring, dock, and bake 30 minutes.
Almond and Lemon Cream
- 1
Cream butter, sugar, almonds, and lemon zest.
- 2
Add eggs and mix smooth.
Lemon Paste
- 1
Poach whole lemons 20 minutes.
- 2
Blend to smooth paste.
Orange and Yellow Chocolate Coatings
- 1
Melt cocoa butter, pour over chocolate, add colouring, blend.
- 2
Repeat for yellow.
Assembly
- 1
Fill tart with almond–lemon cream; bake 8 minutes.
- 2
Cool, spread lemon paste, top with lime gel.
- 3
Freeze until firm.
Finishing
- 1
Whip ganache; pipe Saint-Honoré flowers and freeze.
- 2
Spray 3/4 in orange coating, 1/4 in yellow.
- 3
Arrange flowers on tart with fresh nasturtium accents.
- 4
Thaw 4 hours before serving.
Comments & Reviews
Anne
12/2/2025
Beautiful floral finish. I used regular honey and it still worked great.
Marco
11/28/2025
A bit of work but worth it. I split the work over two days.
Lara
11/22/2025
Made this for a dinner party and the honey mascarpone is so silky.
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Nutrition Facts
Serving Size: One slice (1/10 tart)
Calories 450
% Daily Value*
Total Fat 30g38%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 120mg40%
Sodium 160mg7%
Total Carbohydrates 38g14%
Dietary Fiber 1g4%
Sugars 25g
Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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