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Lavender Vanilla Tart dessert on a rustic wooden table

Lavender Vanilla Tart

A delicious and easy dessert that combines aromatic lavender and sweet vanilla flavors in a creamy filling, based in a buttery crust.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour Serves as the base for the tart.
  • 0.5 cups unsalted butter, cold and cubed Provides flakiness to the crust.
  • 0.25 cups powdered sugar Adds sweetness to the crust.
  • 0.25 teaspoons salt Enhances flavor.
  • 3-5 tablespoons ice water Helps to bring the dough together.
For the filling
  • 1.5 cups heavy cream Creates a rich filling.
  • 0.5 cups whole milk Adds creaminess.
  • 0.5 cups granulated sugar Sweetens the filling.
  • 1 unit vanilla bean, split and seeds scraped Provides depth of flavor.
  • 1 tablespoon dried culinary lavender buds Infuses flavor into the cream.
  • 4 large egg yolks Thickens the filling.
  • 1 unit large egg Adds richness.
  • 1 tablespoon cornstarch Helps to stabilize the filling.
  • 1 pinch salt Balances the sweetness.
  • 2 tablespoons honey Adds a floral note.
  • 1 teaspoon dried culinary lavender buds For homemade glaze.
  • 1 tablespoon water Used for the glaze.
  • fresh lavender sprigs Fresh lavender sprigs (for garnish) Adds decoration.
  • edible flowers Edible flowers (for garnish) Adds color and interest.
  • powdered sugar Powdered sugar (for serving) Adds sweetness on top.

Method
 

Preparation of the crust
  1. In a large bowl, whisk together the flour, powdered sugar, and salt.
  2. Add the cold, cubed butter and cut into the flour mixture until it resembles coarse crumbs.
  3. Gradually add ice water, mixing gently until the dough comes together.
  4. Gather the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
Baking the crust
  1. Roll out the chilled dough into a 12-inch circle.
  2. Transfer to a 9-inch tart pan and trim excess dough.
  3. Preheat oven to 375°F (190°C) and line the crust with parchment paper; fill with pie weights.
  4. Bake for 15-20 minutes until edges shimmer golden.
  5. Remove weights and bake for another 5-10 minutes until the bottom is golden brown.
  6. Let the crust cool completely.
Preparation of the filling
  1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, vanilla bean and dried lavender buds.
  2. Heat over medium heat, stirring occasionally, then remove and let steep for 30 minutes.
  3. In a separate bowl, whisk the egg yolks, large egg, cornstarch, and pinch of salt.
  4. Temper the egg mixture with a small amount of hot cream while whisking constantly.
  5. Gradually pour the tempered egg mixture back into the saucepan and cook over medium-low heat until thickened.
  6. Strain the mixture (optional) and pour over the cooled crust.
  7. Preheat oven to 325°F (160°C) and bake for 25-35 minutes until filling is set but wobbly.
  8. Cool in wire rack before refrigerating for at least 2 hours.
Glazing and serving
  1. In a small saucepan, add honey, dried lavender buds, and water.
  2. Simmer until thinned, strain to remove lavender buds.
  3. Brush the glaze over the chilled tart.
  4. Garnish with fresh lavender sprigs and edible flowers.
  5. Slice the tart into wedges and serve.

Notes

For a lighter version, consider using low-sugar sweeteners or dairy-free alternatives. Refrigerate leftovers for up to three days or freeze portions for up to a month.