Lavender Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the lavender custard:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">2 tbsp dried culinary lavender buds (or 3 tbsp fresh lavender buds)</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">Fresh lavender sprigs</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, cubed cold butter and salt in a food processor and pulse until the mixture resembles fine breadcrumbs (or rub together by hand). The cold butter creates small pockets of fat that will steam during baking, creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Add the egg yolk and enough cold water (1 tablespoon at a time) until the dough just comes together - be careful not to overwork it. Form into a disc, wrap in cling film and chill for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the lavender infusion. In a medium saucepan, combine the milk, lavender buds, and vanilla seeds with the pod. Heat gently until just below simmering point, then remove from heat, cover, and let steep for 20 minutes. This slow infusion extracts the floral flavor without bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (fan 160°C/350°F). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, large enough to line your tart tin. Carefully transfer to the tin, gently pressing it into the corners without stretching. Trim the excess and prick the base with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-10 minutes until the base is pale golden and feels dry to the touch. Lower the oven temperature to 160°C (fan 140°C/320°F).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the custard, strain the infused milk through a fine-mesh sieve to remove the lavender buds and vanilla pod. Return the strained milk to a clean saucepan and heat until just below simmering point. In a heatproof bowl, whisk together the egg yolks, caster sugar, and cornflour until smooth and pale.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. The slow addition tempers the eggs, preventing them from scrambling. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened enough to coat the back of the spoon (about 5-7 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the custard into the pre-baked tart shell. If any lumps formed, strain the custard first. Bake in the oven for 20-25 minutes until the custard is just set but still has a slight wobble in the center – it will continue to set as it cools. The custard should reach 75°C in the center when tested with a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool completely in the tin, then refrigerate for at least 2 hours to fully set. The cooling process is crucial for the perfect custard texture - rushing this step can result in a runny filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, carefully remove the tart from the tin. Decorate with fresh lavender sprigs if desired and dust lightly with icing sugar. Serve chilled for the best flavor and texture. The tart keeps well refrigerated for up to 2 days, though the pastry will gradually soften.</li></ol>