Lavender Honey Lemon Tart

From the kitchen of: Ava McAneney

Ingredients

1 cup all-purpose flour

1/4cup powdered sugar

1/4 teaspoon salt

1/2 cup unsalted butter, melted

3/4 cup honey

3 tablespoon food-grade dried lavender buds

1 teaspoon unflavored gelatin

4 large eggs

3/4 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 a medium bowl whisk flour, powdered sugar, and 1/4 tsp. salt. Stir in melted butter until dough comes together. Press dough evenly into bottom and sides of a 9-inch round tart pan. Refrigerate crust until firm.

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

3. In a small saucepan combine honey and lavender buds. Over medium until honey simmers. Reduce heat to medium-low simmer 15 minutes. Remove from heat; stand 15 minutes. Pour honey through a mesh 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 a medium saucepan whisk together eggs, granulated sugar, and lemon zest until combined. Whisk in lemon juice. Over medium, whisk constantly.

6. Remove from heat; stir in cut-up butter until it melts into curd. Stir in gelatin. Pour curd into cooled crust. Refrigerate tart until completely set.

7. Top tart with whipped cream, Candied Lemons and lavender honey.