Lemon & Verbena Tart with Raspberries Recipe

Preheat the oven to 350°F (175°C).

Place the pre-made pie crust in a 9-inch tart pan and press it firmly against the bottom and sides.

In a medium bowl, whisk together the eggs and sugar until well combined.

Add the lemon juice and chopped verbena leaves to the bowl and whisk until smooth.

Pour in the heavy cream and mix until the filling is creamy and well blended.

Pour the filling into the prepared tart crust.

Bake in the preheated oven for 30 minutes, or until the tart is set and the crust is golden brown.

Remove from the oven and let it cool completely before transferring to a serving plate.

Garnish with fresh raspberries and sprinkle with powdered sugar.

Slice and serve.