Lavender Tarts



Lavender Tart Crust:

1.5 Tbsp Butter Flavoured Olive Oil

1 1/4 cup Graham Crackers (Finely Chopped)

1 Tbsp Lavender Flowers

3 Tbsp Sugar


Poached Pears:

1 Cup Cinnamon Pear Dark Balsamic

1 Cup Water

1/2 Cup Sugar

1 Tbsp Dry Sherry Wine

Dash Sea Salt & Pepper


Custard Tart Filling:

3 Tbsp All-Purpose Flour

1/2 Cup Sugar

3 Large Eggs (2 whole eggs, 1 egg yolk)

1 Tsp Vanilla Extract

2 Tbsp Whole Milk



Tart Crust:

Combine all ingredients in a large mixing bowl. Massage with hands until all crackers are coated and when pinched together hold together.

Transfer all ingredients into a non-stick 9" tart pan, or two 4" tart pans, whichever you prefer.

With a piece of plastic wrap as a barrier for your hands, push and mold the crust into the tart pan, allowing 1/4" thickness throughout.

Bake in oven at 350F for 10 minutes, or until the crusts are nutty and aromatic.


Poached Pears:

Combine all ingredients in a saucepan, mix sugar until dissolved on low heat.

Add pears and allow poaching liquid to come to a gentle boil.

Remove from hear and leave pears to remain steeping inside liquid for 15-20 mins. Remove pears and slice as desired.


Custard Tart Filling:

In a medium bowl, combine flour, sugar, vanilla and eggs. Gradually whisk in milk, skimming off any bubbles that may rise to the surface. Mix to a smooth texture.

Pour custard mixture into tart pan. Arrange poached pears in desired placement into the pan.

Bake at 350F for 30 minutes, or until custard has set firmly.

Garnish with caramelized onions, prosciutto, a drizzle of balsamic, or whatever your heart desires.

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