Make the Crust

1. Preheat the oven to 375˚F.
2. In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
3. 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.
4. Pour in the vanilla extract and the water. Stir until the dough clumps together.
5. 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.
6. 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.
7. 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.
8. 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

1. Whisk the eggs, sugar, vanilla paste, and lavender extract together and then stir in the honey yogurt.
2. 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
3. Bake for 40 to 45 minutes, until crust is golden and custard filling is set.
4. Cool for 5 minutes. Drizzle with a little honey and serve.