Ingredients:

  • 1 ½ cups (180 g) all-purpose flour
  • ½ cup (113 g) unsalted butter, chilled and cubed
  • ¼ cup (50 g) granulated sugar
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 3 large eggs
  • ½ cup (100 g) granulated sugar
  • 1/3 cup (80 ml) fresh lemon juice
  • 1/3 cup (80 ml) fresh orange juice
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tablespoon dried culinary lavender
  • 1 cup (240 ml) heavy cream

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine flour and sugar.
  3. Cut in chilled butter until the mixture resembles coarse crumbs.
  4. Add egg yolk and ice water; mix until dough forms.
  5. Press dough into the tart pan and chill for 30 minutes.
  6. Line the crust with parchment paper and fill with weights (beans/rice).
  7. Bake for 15 minutes, then remove weights and bake for an additional 10 minutes until golden.
  8. In a bowl, whisk eggs and sugar until frothy.
  9. Add lemon juice, orange juice, zests, and lavender; mix well.
  10. Gradually whisk in heavy cream until combined.
  11. Pour the filling into the tart shell.
  12. Bake for 25 minutes, or until the filling is just set (slightly jiggly in the center).
  13. Let the tart cool to room temperature, then refrigerate for at least 2 hours before serving.