Valentine's Day has almost arrived and we'll admit we are always looking at ways to excel in the gift department. While we've come across some unbeatable experiences to share with our partner, a little culinary delight can go a long way. There are many ways to dazzle the senses in this regard, but we find there is nothing more poetic than French patisserie.

Of course we're referring to the very sultry and sexy tart. There are many things to consider when it comes to finding the perfect tart recipe, namely which combination is most luxurious for the senses. Is it spicy and sweet? Or rich and creamy? We'll admit, it's hard for us to go past a French provincial classic, the perfect trifecta of fruit, nuts and flaky pastry. Thankfully, we have just the ticket to please your partner for the upcoming day of romance, in the Blueberry and Lemon Verbena tart recipe.

A simple confection, the recipe is foolproof and very easily adjusted to fit vegan sensibilities with a few minor tweaks. Blueberries and lemon are also the perfect combination for a warm summers eve. Light, sweet and delicious.

Find the recipe below. Thank us later!

Blueberry and Lemon Verbena Tart Recipe

Serves 6

Ingredients

• 1 cup (250ml) milk
• 10 lemon verbena leaves or 4 lemon thyme sprigs
• 1/4 cup (55g) caster sugar
• 1 egg and 2 egg yolks, lightly beaten
• 30g cornflour
• 150ml thickened cream
• 250g blueberries
• 1/2 cup (160g) blueberry jam

PASTRY

• 1 1/2 cups (225g) plain flour
• 1/3 cup (40g) icing sugar
• 1/2 tsp vanilla extract
• 125g cold unsalted butter, chopped
• 1 egg yolk

Method

1. For the pastry, place flour and sugar in a food processor and pulse until combined. Add the vanilla and butter, and whiz until it resembles fine breadcrumbs. Add the egg yolk and 1 tbs iced water, and whiz until the dough comes together into a smooth ball. Enclose in plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, to make the custard, combine milk, lemon verbena and 30g sugar in a saucepan over medium heat. Bring to a simmer, then set aside for 30 minutes to infuse. In a large bowl, whisk egg, egg yolk, cornflour and remaining 25g sugar until pale and fluffy. Return the infused milk to the heat and bring to a simmer, then strain through a fine sieve into the egg mixture, discarding lemon verbena.
3. Pour into a clean pan and place over low heat. Stir for 5-6 minutes or until very thick and smooth. Transfer to a bowl and directly cover the surface with plastic wrap to prevent a skin forming. Chill.
4. Preheat oven to 180°C. Grease six 8cm round loose-bottomed tart pans.
5. Divide the pastry into 6 equal-sized pieces and roll out on a lightly floured surface to 3-4mm thick. Use pastry to line pans, trimming excess. Line cases with baking paper and fill with pastry weights. Bake for 8 minutes, then remove weights and paper. Bake for a further 5 minutes or until golden. Set aside to cool.
6. Using a stand mixer fitted with the whisk attachment, whisk cream to soft peaks and fold into chilled custard. Fill pastry cases with custard and top with blueberries.
7. Place the jam and 2 tbs water in a saucepan over medium heat and warm through. Drizzle over tarts to serve.