Description
This Blackberry Lavender Custard Tart combines a buttery, flaky crust with a fragrant, creamy lavender-infused custard filling and juicy blackberries. Perfect for a sophisticated dessert or a special occasion treat, it offers a delicate floral aroma balanced by the sweetness of honey yogurt and fresh blackberries.
Ingredients
Scale
For the Crust
- 1 ¾ cups all-purpose flour
- ¾ teaspoon sea salt
- 1 ½ teaspoons sugar
- ½ cup unsalted butter, chilled and cubed
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons cold water
For the Filling
- 2 ½ cups fresh blackberries, plus a few extra for topping
- 1 cup whole milk honey yogurt
- 2 large eggs
- 3 tablespoons sugar
- ½ teaspoon vanilla paste (or substitute with vanilla extract)
- ½ teaspoon lavender extract
- Honey for drizzling
Instructions
- Preheat the oven: Set your oven to 375˚F (190˚C) to prepare for baking the tart shell.
- Make the crust mixture: In a large bowl, combine the flour, sugar, and sea salt. Add the chilled, cubed butter and cut it into the flour mixture using a pastry blender or two forks until the pieces resemble peas.
- Add liquids and form dough: Stir in the vanilla extract and cold water until the dough begins to clump together. Transfer to a floured surface and knead gently, adding more flour if sticky, until it forms a smooth ball.
- Chill the dough: Flatten the dough into a ½ inch thick disc, wrap in plastic wrap, and refrigerate for 15 minutes to 1 hour to firm up.
- Roll and prepare crust: Roll the chilled dough to a 12-inch circle on a lightly floured surface. Line an 11-inch removable-bottom tart pan with the dough, trimming edges if needed.
- Blind bake the crust: Prick the bottom with a fork, line with parchment paper, fill with pie weights, and bake for 10 minutes. Remove parchment and weights, then cool completely.
- Prepare the filling: In a bowl, whisk eggs, sugar, vanilla paste, and lavender extract together. Stir in the honey yogurt until well combined.
- Assemble the tart: Spread blackberries evenly over the cooled crust. Pour the custard filling over the berries and dot the top with a few extra blackberries for garnish.
- Bake the tart: Bake in the oven for 40 to 45 minutes, until the crust is golden and the custard is set but still slightly jiggly in the center.
- Cool and serve: Let the tart cool for 5 minutes, then drizzle honey over the top before slicing and serving.
Notes
- Use fresh blackberries for best flavor and texture.
- Lavender extract is potent, so measure carefully to avoid an overpowering floral taste.
- Honey yogurt adds sweetness and creaminess; plain yogurt with honey can substitute if unavailable.
- Blind baking the crust prevents sogginess by setting it before adding the custard filling.
- Allow the tart to cool slightly before serving to let the custard set fully.
- Store leftovers covered in the refrigerator and consume within 2-3 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 85mg
Keywords: blackberry tart, lavender custard tart, fruit tart, baked custard, berry dessert, homemade tart, floral dessert
