Lavender Honey Lemon Tart

From the kitchen of: Ava McAneney

Ingredients

1 cup all-purpose flour

¼ cup powdered sugar

¼ teaspoon salt

½ cup unsalted butter, melted

¾ cup honey

3 tablespoon food-grade dried lavender buds

1 teaspoon unflavored gelatin

4 large eggs

¾ cup granulated sugar

4 lemons (2 tsp. zest, 3/4 cup juice)

2 tablespoon unsalted butter, cut into pieces

Whipped cream

Candied Lemons

Directions

1. In medium bowl whisk flour, powdered sugar, and salt. Stir in melted butter until dough comes together. Press evenly into bottom and sides of a 9”round tart pan with removable bottom. Refrigerate crust at least 20 minutes.

2. Preheat oven to 350°. Prick bottom of crust all over with a fork. Line crust with foil; fill with pie weights. Bake 20 minutes. Remove foil and weights; bake 10 -15 minutes until golden. Let cool on a wire rack.

3. In small saucepan combine honey and lavender buds. Heat over medium until simmering. Reduce heat to medium low, simmer 15 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Pour through a fine sieve to remove lavender, discard lavender. Set honey aside.

4. In a small bowl sprinkle gelatin over 4 teaspoons cold water; set aside.

5. In medium saucepan whisk eggs, granulated sugar, and lemon zest until combined. Whisk in lemon juice. Cook over medium, whisking constantly, 6 to 8 minutes until thick and creamy. (curd will coat back of a spoon.)

6. Remove from heat; stir in cut-up butter until it melts into curd. Stir in gelatin until combined. (The heat will melt gelatin.) Pour curd into cooled crust. Refrigerate tart 4 hours or until completely set.

7. Top tart with whipped cream and Candied Lemons. Drizzle with lavender honey. Serves 8 people