Honey Lavender Cream Tarts

Preparation Steps

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a food processor, combine flour and confectioners' sugar. Add cubed butter and process until mixture resembles coarse crumbs.
3. Press mixture into a disk, wrap in plastic, and refrigerate for 10 minutes. Roll out to 1/4 inch thickness.
4. Cut out 6 equal-sized squares, about 4 inches per side. Transfer to prepared baking sheet, leaving 1 inch of space between each square.
5. Bake for 18-20 minutes, or until edges are lightly golden. Allow to cool completely on a wire rack.
6. In a medium saucepan, combine heavy cream, granulated sugar, and dried lavender buds. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.
7. Strain cream mixture through a fine-mesh sieve into a clean bowl, discarding lavender buds. Whisk in honey and egg yolks.
8. Spoon a small amount of cream mixture onto each cooled tart square, leaving a 1/2 inch border. Top with chopped fresh lavender.