Pink Lavender Tarts

So, I don’t just make healthy dessert recipes- I do like to indulge in the occasional sugar filled, butter-rich dessert. And these will definitely satisfy your sweet tooth! I recently planted edible lavender in my garden because firstly, I love the fragrance. Secondly, I’d never cooked with lavender before. So I’ve now developed a little obsession for everything lavender. From making lavender oil/essence to spray on my pillow (it’s really good for sleep!), to making teas and now to creating lavender inspired recipes! I’ve tested and trialed a few recipes but this was by far the best (and actually worked out!). These delicate pastries have a crisp base with a french, lavender infused custard. Perfect for a tea party to impress your friends! I chose two different styles, I used a mini cupcake tin for one and rolled out the pastry thinly and used cookie cutters for the sandwich type.


  • Pastry;
  • 1 2/3 cups (250g) plain flour
  • 125g unsalted butter, chilled, finely chopped
  • 1 egg, chilled
  • Creme Patissiere;
  • 2 cups milk
  • 1 tbsp Lavender buds (You can purchase edible lavender from local garden stores)
  • 6 tbsp sugar
  • Pinch salt
  • 2 ½ tbsp cornstarch (cornflour) (3 tbsp / 30 g for a stiffer pastry cream)
  • 1 tbsp vanilla bean paste / extract / 1 vanilla bean pod
  • 3 large egg yolks
  • 1 large egg (please see notes)
  • 3 tbsp unsalted butter, softened 1 2/3 cups (250g) plain flour
  • 125g unsalted butter, chilled, finely chopped
  • 1 egg, chilled


  1. Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs.
  2. Then with the food processor motor running, add egg and one tablespoon of chilled water to flour and butter mixture. Process until mixture begins to form a large ball.
  3. Wrap in plastic wrap and refrigerate overnight or for at least 30 mins.
  4. Preheat oven to 180 degrees Celsius. With your chosen tart shape, spray tin with nonstick oil and mold your pastry. Bake for approx 10-15 mins. The pastry should be just about to turn golden.
  5. For the custard, split the bean and scrape the vanilla seeds out of the beans.
  6. Add the vanilla, lavender buds with the milk into a saucepan. Heat the milk over medium high heat and bring it to a simmer, almost to a boil. 
  7. While the milk is being heated, place the sugar, egg and yolks, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix. Set aside until the milk comes to a boil.
  8. As soon as the milk starts to bubble, remove it from the heat. Slowly pour about a half of the hot milk,into the egg mix, whisking constantly to temper the egg mix. Then, add the egg mix back into the hot milk in the saucepan.
  9. Heat the custard base, over medium heat, while whisking until it starts to thicken. Remove from the heat and add the butter. Whisk in the butter, until it’s mixed in.
  10. Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
  11. Let the custard cool down to room temperature and then fill the pastry cases.
  12. Dust with icing sugar, enjoy!

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