Lavender Vanilla Tart
This Lavender Vanilla Tart combines the ethereal fragrance of lavender with the comforting sweetness of vanilla in a creamy filling nestled in a buttery crust, creating a simple yet indulgent dessert perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups all-purpose flour Use spooned and leveled flour for accuracy.
- 0.5 cups unsalted butter, cold and cubed Ensure the butter is very cold for a flaky crust.
- 0.25 cups powdered sugar
- 0.25 teaspoons salt
- 3-5 tablespoons ice water Add one tablespoon at a time to avoid sticky dough.
For the Filling
- 1.5 cups heavy cream
- 0.5 cups whole milk
- 0.5 cups granulated sugar
- 1 count vanilla bean, split lengthwise and seeds scraped Fresh vanilla adds a rich flavor.
- 1 tablespoons dried culinary lavender buds
- 4 large egg yolks
- 1 large egg
- 1 tablespoons cornstarch
- 1 pinch salt
For the Glaze
- 2 tablespoons honey
- 1 teaspoon dried culinary lavender buds
- 1 tablespoon water
To Garnish
- to taste Fresh lavender sprigs Optional for decoration.
- to taste Edible flowers Optional for decoration.
- to taste Powdered sugar Dusting for serving.
Instructions
Preparation of Crust
- Whisk together the flour, powdered sugar, and salt in a large bowl.
- Cut in the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water until the dough just holds together, then form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough into a 12-inch circle.
- Transfer the rolled-out dough to a 9-inch tart pan, press into place, and crimp the edges.
- Line with parchment paper, fill with weights, and pre-bake for 15-20 minutes until edges are golden.
- Remove weights and bake for another 5-10 minutes, then cool completely.
Preparation of Filling
- In a medium saucepan, combine heavy cream, whole milk, granulated sugar, the split vanilla bean, and dried lavender buds.
- Heat over medium heat until just simmering, then let steep for 30 minutes.
- Whisk together the egg yolks, whole egg, cornstarch, and salt until smooth.
- Remove the vanilla bean and strain the cream mixture, then pour small amounts into the egg mixture while whisking to temper the eggs.
- Return the egg mixture to the saucepan, cook over medium-low heat until thickened enough to coat the back of a spoon.
- Strain again for a smoother filling if desired, then pour into the cooled crust.
Baking and Chilling
- Preheat your oven to 325°F (160°C) and bake the tart for 25-35 minutes or until filling is set but wobbly.
- Cool the tart completely on a wire rack and refrigerate for at least 2 hours before serving.
Garnishing
- To prepare the glaze, heat honey, lavender buds, and water in a small saucepan until thinned.
- Strain the glaze and brush over the top of the chilled tart.
- Garnish with fresh lavender sprigs, edible flowers, and a dusting of powdered sugar before serving.
Notes
For a lighter version, consider using coconut cream and almond milk, or gluten-free flour. This tart pairs beautifully with vanilla ice cream.