Lemon & Lavender Mini Tarts

For having a semi-gross sounding name, lemon curd is one of my all-time favorite tart fillings. It's creamy and indulgent but that strong citrus flavor really comes through and alleviates that richness from the butter and egg yolks. 

The addition of lavender is completely optional but I personally found the subtle floral flavor very festive for Spring. This tart was actually supposed to be a light purple color to pay homage to the lavender (whoops) but apparently purple and yellow make hot pink? Oh well, you know what they say -- when color blending challenges hands you lemons, bake those suckers into a tart!

Lemon &  Lavender Tart

makes one 9inch tart or 4 mini tarts

For the crust...

Sweet tart crust recipe from Pretty. Simple. Sweet

^ I love this tart crust recipe, if you follow her directions and take the time to cool the dough, it will be SO easy to roll out.

For the filling...

1 TBS lemon zest

1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice) 

1 tsp dried lavender

3 eggs (preferably at room temperature 

3/4 cup (150 g/5.3 oz) granulated sugar

1/2 cup (1 stick/115 g) unsalted butter, cut into small cubes

1. Heat the lemon juice, lavender, and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat.

2. In a separate mixing bowl, whisk the eggs, sugar, and salt together until well combined. Slowly drizzle the eggs into the lemon mixture, whisking constantly.

3. Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes. 

4. Remove the custard from the heat and stir in the butter. Once all of the butter melts and is fully incorporated, strain the custard through a fine-mesh sieve into the baked tart shell.

Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes to set.

Topping options: You can dress up your tart with a dusting of powdered sugar or a torched meringue.