Lavender Honey Tart

Why you should make this Lavender Honey Tart

If you’re looking for a dessert that’s both elegant and delicious, this Lavender Honey Tart is the perfect choice. The combination of honey and lavender creates a delicate and aromatic flavor that’s sure to impress your guests. Plus, the golden crust and creamy filling make for a beautiful presentation that’s perfect for a fancy afternoon tea or a special occasion.

Ingredients

For the crust:

• 150g all-purpose flour
• 75g butter
• 1 egg yolk
• 2 tbsp honey
• 1/4 tsp salt
• 1/4 tsp dried lavender flowers

For the filling:

• 150ml heavy cream
• 2 eggs
• 3 tbsp honey
• 1/2 tsp vanilla extract

Instructions

Making the crust

1. In a large bowl, mix the flour, salt, and dried lavender. Add the butter and mix with your fingertips until the mixture resembles coarse crumbs.
2. Add the egg yolk and 2 tablespoons of honey and mix until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface and transfer to a 22cm (9-inch) tart pan. Prick the bottom with a fork and bake for 10 minutes.

Making the filling

1. In a small saucepan, heat the heavy cream until it simmers. Remove from heat and stir in 3 tablespoons of honey and vanilla extract.
2. In a separate bowl, whisk the eggs until frothy. Slowly pour the cream mixture into the eggs, whisking constantly.

Assembling and baking the tart

1. Pour the filling into the pre-baked crust and bake for 30 minutes or until the filling is set and golden.
2. Let cool to room temperature before serving.

Variations

• Vegetarian: This recipe is already vegetarian.
• Vegan: You can make a vegan version of this tart by using vegan butter and replacing the heavy cream with a plant-based alternative such as coconut cream.
• Gluten-free: Use a gluten-free flour blend instead of all-purpose flour.
• Lemon Lavender Honey Tart: Add the zest of one lemon to the filling for a tangy twist.
• Lavender Honey Tart with Fresh Fruit: Top the tart with fresh berries or sliced peaches for a colorful and refreshing variation.

Enjoy this Lavender Honey Tart with a cup of tea and some good company!

FAQ

Can I make the tart crust in advance?

Yes, you can make the tart crust up to two days in advance. Just make sure to wrap it tightly in plastic wrap and store it in the refrigerator until ready to use.

Can I substitute the lavender for another herb?

Yes, you can substitute the lavender for another herb such as rosemary or thyme. Just make sure to adjust the amount accordingly to your taste preference.

Can I use regular honey instead of lavender honey?

Yes, you can use regular honey instead of lavender honey. Just keep in mind that the lavender honey adds a subtle floral flavor to the tart.

How long does the tart need to cool before serving?

The tart needs to cool for at least 30 minutes before serving. This will allow the filling to set and prevent it from being too runny.

Can I freeze the tart?

Yes, you can freeze the tart for up to 1 month. Just make sure to wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

Can I use a different type of crust for the tart?

Yes, you can use a different type of crust for the tart such as a graham cracker crust or a shortbread crust. Just make sure to adjust the baking time accordingly.

Can I make the tart without eggs?

No, the eggs are a crucial ingredient in the filling of the tart and cannot be omitted.

Can I use a different type of fruit for the topping?

Yes, you can use a different type of fruit for the topping such as raspberries or blueberries. Just make sure to adjust the amount accordingly to your taste preference.

Can I use a different type of flour for the crust?

Yes, you can use a different type of flour for the crust such as whole wheat flour or almond flour. Just keep in mind that the texture and flavor may be slightly different.

How long will the tart keep in the refrigerator?

The tart will keep in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap to prevent it from drying out.