Sunlit Lavender Honey Tarts

Allergens

Dairy, Wheat

Ingredients

• 1/2 cup all
• purpose flour
• 1/4 teaspoon salt
• 1/3 cup cold unsalted butter, cubed
• 1 tablespoon granulated sugar
• 2
• 3 tablespoons ice water
• 1/2 cup lavender honey
• 1/4 cup heavy cream
• 1 teaspoon lemon zest
• Fresh lavender sprigs for garnish

Instructions

1. In a medium bowl, whisk together the flour and salt.
2. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
3. Gradually add ice water to the dough, mixing just until it comes together.
4. Shape the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. On a floured surface, roll out the chilled dough to a 1/4 inch thickness.
7. Cut two circles from the dough, and press them into 2 mini tart pans.
8. Bake the shells for 15 minutes or until golden brown. Allow them to cool.
9. In a saucepan, combine the lavender honey, heavy cream, and lemon zest, and heat gently until smooth.
10. Pour the lavender honey mixture into the pre baked tart shells and refrigerate until set.
11. Garnish with fresh lavender sprigs before serving.

Chef’s Insight

The key to flaky pastry is keeping your butter cold and working quickly when incorporating it into the dough.

Notes

Use high-quality honey for the best flavor.