Description
A delicate and fragrant tart with a lavender-infused custard filling in a buttery shortbread crust, topped with fresh berries and a honey glaze.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons dried culinary lavender
- 3 large egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup mixed fresh berries (such as blueberries and raspberries)
- 2 tablespoons honey, warmed
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). In a food processor, combine flour, butter, and sugar until mixture resembles coarse crumbs. Add egg yolk and pulse until dough comes together. Press dough into a 9-inch tart pan with removable bottom. Bake for 15-18 minutes until lightly golden. Let cool.
- In a saucepan, heat cream, milk, and lavender over medium heat until just simmering. Remove from heat, cover, and steep for 20 minutes. Strain through a fine-mesh sieve to remove lavender.
- In a bowl, whisk egg yolks and sugar until pale. Slowly whisk in the warm lavender-infused cream mixture. Stir in vanilla extract. Pour filling into the cooled crust.
- Bake tart at 325°F (160°C) for 25-30 minutes until set but slightly wobbly in the center. Cool completely, then refrigerate for at least 2 hours.
- Before serving, arrange fresh berries on top. Drizzle with warmed honey. Slice and serve chilled.
Notes
You can customize the seasonings to taste.