- Christina K.
1 hr. 30 min.
Preheat oven to 350 F. (175 C.) Pour ½ cup sugar and 2 tsp. dry culinary lavender into a food processor. Pulse on a purée setting until lavender is very chopped into the sugar.
Pour lavender sugar and 1 cup white granulated sugar into a mixing bowl. Mix until fully incorporated.
In a separate mixing bowl, add 4 oz. melted butter, ¼ cup mixed lavender sugar, and 1 tsp. vanilla extract and 1 cup flour and mix into a smooth, crumbly dough. Refrigerate for 10-15 minutes.
Press dough evenly into the tart tin, working it up the sides and all around the interior.
To prevent the tart dough from rising while it bakes, line the uncooked tart dough with foil or wax paper.
Then, add pie weights on top, or just fill it with rice like I’ve done. You can also use dry beans or even popcorn. Bake for 25-30 minutes.
While dough bakes, add zest from 1 lemon, ½ cup fresh lemon juice and 4 eggs to the remaining lavender sugar. Whisk together. Then, gently whisk in ¼ cup flour until thoroughly combined.
Once crust is ready, carefully remove tin from the oven and remove the weight you chose. Pour liquid custard into the crust, then very carefully place tart back into the oven.
Reduce temperature to 325 F. (160 C.) Bake for 30 minutes. Once done, remove from oven and allow it to cool for 10-20 minutes. Cover with cellophane, chill for 4 hours, remove from tin and serve.