It's OFFICIALLY autumn!!! And to celebrate, I'm sharing my last summer recipe of 2021...Bit backwards but as you know I'm running a little behind these days. Better late than never! Introducing a new twist on one of my fave recipes, the blackberry lavender custard tart!
You may recognize this tart...maybe a blueberry or cherry version? I'm definitely a fan of recycling well-loved recipes with new ingredient substitutions, especially when not feeling well! By the by, I'm doing much better 😊. Heading into the third trimester soon!
Having said that...lemme tell you what happened with this recipe. Basically, pregnancy brain is a thing. You may have noticed that these photos contain a straight up pie pan and not a removable tart pan.
Whoops. It's fine to bake it that way just a lot more annoying to slice up.
Also, did I drizzle the tart with honey for the photos? Sure didn't (I did after though and it's fabulous).
Finally, I almost forgot to add the lavender extract...to the blackberry lavender custard tart 🤦🏼♀️. Remembered at the last minute!
All in all, it was delicious and turned out just like my other tarts but ohmygod. Get it together Aberdeen.
PS. I'm FINALLY feeling inspired to get cooking again so scroll down for this blackberry lavender custard tart recipe and stay tuned for some autumn inspired dishes!
Blackberry Lavender Custard Tart
- Total Time: 1 hour 30 minutes
- Yield: 11 Inch Tart 1x
Description
An easy peezy, honey sweetened, yogurt based custard tart chock full of blackberries with just a hint of lavender.
Ingredients
FOR THE CRUST
- 1 ¾ cups flour
- ¾ teaspoons sea salt
- 1 ½ teaspoon sugar
- ½ cup butter, chilled and cubed
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons cup cold water
FOR THE FILLING
- 2 ½ cups blackberries + few extra to top
- 1 cup whole milk honey yogurt*
- 2 eggs
- 3 tablespoons sugar
- ½ teaspoon vanilla paste (can substitute with vanilla extract)
- ½ teaspoon lavender extract
- Honey for drizzling
Get Recipe Ingredients
Instructions
Make the Crust
- Preheat the oven to 375˚F.
- In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
- Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
- Pour in the vanilla extract and the water. Stir until the dough clumps together.
- Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
- Pat the dough down into a disc, about ½ inch thick. Wrap in plastic and chill in the fridge for 15 minutes to an hour.
- Remove the dough from the fridge. Roll it out into a 12 inch circle on a lightly floured surface. Line a removable bottom 11 inch tart pan with the crust.
- Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights. Bake for 10 minutes, then remove the paper and weights. Remove from heat and cool completely.
Make the Filling
- Whisk the eggs, sugar, vanilla paste, and lavender extract together and then stir in the honey yogurt.
- Place the blackberries on top of the cooled crust. Pour the filling over the berries. Dot the top of the filling with a few extra blackberries
- Bake for 40 to 45 minutes, until crust is golden and custard filling is set.
- Cool for 5 minutes. Drizzle with a little honey and serve.
Notes
I used Nancy's Plain Whole Milk Honey Yogurt. If you can't find a honey yogurt no worries! Instead, substitute 1 cup of plain, whole milk yogurt mixed with 1 teaspoon of honey.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Dan Langholff says
Welcome back chef! Glad to see you back in the kitchen.