Lavender Honey Tart

INGREDIENTS

• Tart shell
• 1 1/4 cups plain flour.
• 1/2 cup ground almonds.
• 1/4 cup icing sugar.
• 1/2 teaspoon fine salt.
• 1/2 cup cold unsalted butter, cubed.
• 1 egg yolk.
• 1–2 tablespoons cold water.
• Honey lavender filling
• 3/4 cup double cream.
• 1/2 cup whole milk.
• 2 large eggs.
• 2 egg yolks.
• 1/2 cup runny honey.
• 2 tablespoons sugar.
• 1 tablespoon dried culinary lavender.
• 1 teaspoon vanilla extract.
• 1 tablespoon plain flour.
• 1/4 teaspoon salt.
• Topping
• 1/3 cup sliced almonds.
• 1 tablespoon honey, warmed.
• A pinch of dried lavender for garnish, optional.
• Finish.
• Cool completely, then brush lightly with warmed honey. Sprinkle with a tiny pinch of lavender if using.
• Result
• The tart should have a buttery golden crust, a pale honey custard, and a scattered almond top with a soft floral note rather than an overpowering perfume. For the closest look to the image, keep the topping light and rustic rather than perfect.
• Easy adjustment
• If you want it even closer to the pictured style, use a shallow tart tin and arrange the almond slices in a loose spiral before baking. That gives the same elegant, home-baked finish.

DIRECTIONS

1. 1.Method
2. 2.Make the pastry.
3. 3.Mix the flour, ground almonds, icing sugar, and salt. Rub in the butter until the mixture looks like fine crumbs. Stir in the egg yolk, then add cold water a little at a time until the dough just comes together.
4. 4.Chill the dough.
5. 5.Shape into a disc, wrap, and chill for 30 minutes.
6. 6.Blind bake the shell.
7. 7.Heat the oven to 180°C fan / 200°C conventional. Roll out the pastry and line a 23 cm tart tin. Prick the base, line with baking paper, fill with baking beans, and bake for 15 minutes. Remove the beans and bake for 8 more minutes until lightly golden.
8. 8.Infuse the lavender.
9. 9.Warm the cream and milk gently until just steaming. Remove from the heat, add the dried lavender, and leave for 10 minutes. Strain out the lavender.
10. 10.Make the custard filling.
11. 11.Whisk the eggs, yolks, honey, sugar, flour, vanilla, and salt. Slowly whisk in the warm lavender cream.
12. 12.Assemble.
13. 13.Pour the filling into the tart shell. Scatter sliced almonds over the top in a loose spiral or even layer, like the image.
14. 14.Bake.
15. 15.Bake for 22–25 minutes, until the filling is just set with a slight wobble in the centre.
16. 16.Cool for 1 hour.