Lavender Honey Tart
Serves: 4
For the crust:
  • ½ cup unsalted butter, soften
  • ½ cup powdered sugar, sifted
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1½ cup all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
For the custard:
  • 1¾ cup whole milk
  • 1 egg
  • 2 egg yolks
  • ⅓ cup, plus 1½ tablespoons dark brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon unsalted butter
  • 1 tablespoon dried edible lavender flowers
  • 2 drops red food coloring (optional)
  • 1 drop blue food coloring (optional)
For the cream topping:
  • 1 cup heavy cream
  • 1½ tablespoons clover honey
  • 1 cup mascarpone
For the crust:
  1. In a large bowl, combine the butter and sugar, then mix on medium speed until smooth, about 4 to 5 minutes. Stop once or twice to scrape down the sides of the bowl. Add the egg and vanilla, and mix on medium speed until well combined, about 3 to 4 minutes. Reduce the speed to low, then add the flour, cornstarch, and salt. Mix until just combined, and do not overmix.
  2. Turn the dough out onto a lightly floured surface. Shape the dough into a 5-inch disc, then wrap it tightly in plastic wrap. Refrigerate for at least 1 hour, preferably overnight, until firm.
  3. Preheat the oven to 400F degrees. On a lightly floured surface, divide the dough into 4 balls, then roll out the dough, making it slightly larger than the tart pans. Transfer the dough into your tart pans, fit into the pan, then trim the edges. Line each crust with foil, then fill the pans with dried beans (this will act as a weight). Bake for 10 minutes, until the crusts are slightly golden. Take the crusts out of the oven, and lower the baking temperature to 350F degrees. Remove the beans and foil, then bake for another 8 to 10 minutes, until lightly browned. Remove from the oven, and place the crusts on a wired rack to cool.
For the custard:
  1. In a medium bowl, whisk together the ¼ cup milk, egg, and egg yolks. Slowly mix in the ⅓ cup brown sugar and cornstarch, and whisk until it's free from lumps (pour through a sieve if there are lumps that won't dissolve).
  2. In a medium saucepan, heat up the remaining 1½ cup milk and remaining 1½ tablespoons brown sugar over medium heat, and stir to dissolve the sugar. Remove from the heat just before it begins to boil, then stir in the dried lavender. Steep for 5 minutes, then pour through a sieve and discard the lavender. Stir in the food coloring (optional).
  3. Slowly add ⅓ of the hot milk mixture to the egg mixture, whisking quickly to temper the eggs. Return the tempered egg mixture to the remaining milk mixture in the saucepan and cook, stirring continuously until it reaches a boil. Cook for an additional 1-2 minutes. Remove from the heat, then stir in the butter.
  4. Evenly distribute the custard filling into the prepared crusts, then smooth and level with a butter knife or an offset spatula. Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Allow it to cool at room temperature for 1 hour, then refrigerate for 1-2 hours.
For the cream topping:
  1. In a medium size bowl, whip the heavy cream on medium-high speed. Once the cream starts to thicken (about 2 minutes), slowly add the honey. Continue to beat the cream, until smooth and thick, about 3 minutes. Add the mascarpone, and mix on medium-speed until smooth and incorporated.
  2. Pipe over the chilled tarts.
This recipe will yield four 4¾ inch round tarts, or one 4½ x 14 inch rectangle or 9 inch round tart.
Recipe by Sprig and Flours at