This Lavender Cream Tart is a perfect Summer time dessert. Lavender, like any flower, can be over powering if you use too much. I like to use essential oil as it allows me to control the flavour impact better than using a lavender tea, for example.
When using an essential oil in desserts, do a few test drops away from the dessert before dropping it directly in. Some oils release faster than others and, as the bottle empties, it can change the speed at which it comes out too. Better to be safe than have your dessert taste like a bar of soap. Ya know? 🙂
If the idea of a Lavender Cream Tart doesn’t get you excited, you might want to try my Grasshopper Pie (chocolate and mint, what could go wrong?!)
Summer Lavender Cream Tart
Ingredients
Oat Pastry Crust
Wet
- 100 g water
- 15 g cold pressed sesame or nut oil
- 75 g light maple syrup
- 75 g cashews, soaked 1 hr and rinsed
- 8 drops vanilla medicine flower extract
- pinch sea salt
- 15 g psyllium husk
Dry
- 45 g oat flour + more for rolling
- 60 g ground almonds
- 25 g coconut flour
- 1 tbsp lemon zest
- 1 tbsp fresh lavender flowers
Lavender Cream
- 150 g coconut meat, pat dry
- 100 g cashews – soaked 1 hour and rinsed
- 75 g light maple syrup
- 50 g xylitol, powdered
- 120 g butterfly pea water ( see below - optional for colour, can use water instead )
- 3 tbsp lemon juice
- 4-6 drops vanilla medicine flower or ½ tsp vanilla extract
- 2-4 drops lavender essential oil
- pinch salt
- 35 g coconut oil, melted
- 30 g cacao butter, melted
Instructions
Oat Pastry Crust
- Blend the wet ingredients, except psyllium, until smooth.
- Add the psyllium and pulse to incorporate.
- Mix the second set of ingredients together in a bowl.
- Add the contents of the blender to the bowl and mix well with your hands until it comes together into a dough.
- Form the mix into a ball and allow to rest 5 minutes to firm up.
- If the dough is still a little sticky and soft add 1 tsp of coconut flour, mix through and allow to sit 2 mins before adding more if needed.
- Roll the dough into a round between two pieces of teflex or greaseproof paper, dust the dough with some oat flour if it sticks, to ¼ inch thickness.
- Line the tart tin with two strips of greaseproof paper.
- Place the round of dough inside the tin, press down gently and remove the excess around the rim.
- Place on a mesh dehydrator tray and dry for 8-10 hours at 115f, release from the tin and remove the paper.
- Dry further 8-10 hours or until crisp.
Lavender Cream Filling
- Boil 120g water and add 2 tbsp butterfly pea powder. Run through a fine sieve and then add the 3 tbsp lemon juice.
- Blend all ingredients until smooth in a high speed blender. Use the  tamper stick if needed to keep it moving.
- Pour into the prepared pie shell, tap on the counter to remove air bubbles and pop in the fridge for 4 hours - overnight to set the cream.
- Serve with fresh berries of your choice.
FREE Videos: Start watching and learning today
Are you a visual learner? Yeah, me too. If I can’t be there in person, I love a video. This FREE mini series covers everything you need to know in order to start making professional quality chocolate at home with ease.
Want to know when a new recipe is posted?
You’re busy. I know this. You can’t keep checking my site for new recipes. Sign up for my newsletter and I’ll send you a new recipe every week. Boom!
