- 1 (6-inch) tart crust
- 2 cups clear lemon tea
- 5 sheets of gelatin, soaked in water
- 2 egg whites
- 2 1/2 tablespoons sugar
- Edible flowers
- Pour the clear lemon tea into a pot and bring to a boil. Add the gelatin and mix until dissolved.
- Pour it into the tart crust, and let it cool for 30 minutes in the refrigerator.
- In a mixing bowl, add the egg whites. Add the sugar a little at a time while beating with a hand mixer until peaks form. Pipe onto tart, and use a kitchen torch to brulee. Decorate as desired.