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My OH's kids are always asking me to make custart tarts, slices, etc. Found this recipe and going to give it a try - looks yummy! 
Serves 6-8
Pastry:
225g flour, plus extra for dusting
150g butter, cold
75g caster sugar
Zest of a lemon
1 free-range egg, beaten
2 free-range egg yolks, beaten
Filling:
2-3 fresh lavender stalks and flowers 9 free-range egg yolks 75g caster sugar 500ml whipping cream Freshly grated nutmeg
Method:
1 The day before, put the lavender into the cream to give it time to infuse. In a large bowl, work the flour and butter together until the mix looks like breadcrumbs. Stir in sugar and lemon zest, then add the beaten egg slowly to form a dough. Shape into a ball and flatten slightly into a disk, then wrap tightly in clingfilm and refrigerate for 2 hours. The dough handles best when chilled but not hard.
2 Place a buttered 18cm tart pan (3.5cm deep) with a removable bottom on a baking sheet lined with parchment paper. Roll out the dough until you have a circle about 2-3mm thick and about 7cm larger in diameter than the tart pan. Place the circle between two sheets of floured waxed paper and chill for half an hour. Then line the tart pan with the dough, letting the surplus hang over the edges. Press any cracks together with your fingers. Chill again for half an hour.
3 Preheat the oven to 190/Gas 5. Line the pastry case with parchment paper and fill with baking beans. Bake blind for about 10 minutes or until the pastry starts to turn golden. Remove the paper and beans, brush the inside of the pastry case with the beaten yolks. Return to the oven for 5 minutes. Leave to cool.
4 Turn the oven down to 150C/Gas 2. Whisk together the yolks and sugar. Add the cream infused with lavender and mix well. Pour into a saucepan and heat to blood temperature (37C), stirring all the time, then pass through a fine sieve into a jug.
5 Put the cooled case, still in its ring, in the parchment-lined pan on the middle shelf of the oven, then fill it with custard. Sprinkle with nutmeg. Bake for 45 minutes until the custard looks set — it should have a slight, even quiver when you shake it gently. Cool to room temperature, trim excess pastry, remove the ring and cut into wedges.
Serves 6-8
Pastry:
225g flour, plus extra for dusting
150g butter, cold
75g caster sugar
Zest of a lemon
1 free-range egg, beaten
2 free-range egg yolks, beaten
Filling:
2-3 fresh lavender stalks and flowers 9 free-range egg yolks 75g caster sugar 500ml whipping cream Freshly grated nutmeg
Method:
1 The day before, put the lavender into the cream to give it time to infuse. In a large bowl, work the flour and butter together until the mix looks like breadcrumbs. Stir in sugar and lemon zest, then add the beaten egg slowly to form a dough. Shape into a ball and flatten slightly into a disk, then wrap tightly in clingfilm and refrigerate for 2 hours. The dough handles best when chilled but not hard.
2 Place a buttered 18cm tart pan (3.5cm deep) with a removable bottom on a baking sheet lined with parchment paper. Roll out the dough until you have a circle about 2-3mm thick and about 7cm larger in diameter than the tart pan. Place the circle between two sheets of floured waxed paper and chill for half an hour. Then line the tart pan with the dough, letting the surplus hang over the edges. Press any cracks together with your fingers. Chill again for half an hour.
3 Preheat the oven to 190/Gas 5. Line the pastry case with parchment paper and fill with baking beans. Bake blind for about 10 minutes or until the pastry starts to turn golden. Remove the paper and beans, brush the inside of the pastry case with the beaten yolks. Return to the oven for 5 minutes. Leave to cool.
4 Turn the oven down to 150C/Gas 2. Whisk together the yolks and sugar. Add the cream infused with lavender and mix well. Pour into a saucepan and heat to blood temperature (37C), stirring all the time, then pass through a fine sieve into a jug.
5 Put the cooled case, still in its ring, in the parchment-lined pan on the middle shelf of the oven, then fill it with custard. Sprinkle with nutmeg. Bake for 45 minutes until the custard looks set — it should have a slight, even quiver when you shake it gently. Cool to room temperature, trim excess pastry, remove the ring and cut into wedges.
(party tomorrow morning!
)
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