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Honey lavender custard tart with a smooth creamy filling and golden crust, sliced on a marble surface with fresh lavender in the background
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Honey Lavender Custard Tart (Silky, Floral, Bakery-Style)

A silky honey lavender custard baked in a crisp buttery tart shell. Lightly infused with culinary lavender and balanced with natural honey sweetness, this elegant dessert delivers a smooth, creamy texture with a delicate floral finish—never bitter or overpowering.
Course Baking, Dessert, Tarts
Cuisine American, French
Keyword bakery style tart, creamy custard tart, elegant tart dessert, floral baking ideas, floral dessert recipe, French tart recipe, honey custard tart, honey dessert recipe, honey lavender tart, lavender baking recipe, lavender custard tart, lavender dessert
Prep Time 25 minutes
Cook Time 45 minutes
Chill time 6 hours
Total Time 7 hours 10 minutes
Servings 8 slices
Calories 340kcal
Cost $12 for entire recipe

Equipment

  • 9-inch (23 cm) tart pan (1–1¼ inch deep, preferably removable bottom)
  • Mixing bowls
  • saucepan
  • Fine mesh strainer
  • Whisk
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Pie weights (or dried beans/rice)

Ingredients

Tart Shell

  • 1 1/4 cups 155 g all-purpose flour
  • 1/4 cup 50 g granulated sugar
  • 1/4 tsp fine salt
  • 1/2 cup 113 g unsalted butter, cold, cubed
  • 1 large egg yolk
  • 1–2 tbsp ice water

Honey Lavender Custard

  • 1 1/2 cups 360 mL heavy cream
  • 1/2 cup 120 mL whole milk
  • 1/4–1/2 tsp culinary lavender start low
  • 4 large egg yolks
  • 1 large egg
  • 1/4 cup 60 mL honey (mild, like clover)
  • 2 1/2 tbsp 30 g granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Optional: 1/2 tsp lemon zest

Instructions

Make the Tart Shell

  • In a bowl, mix flour, sugar, and salt.
  • Cut in butter until mixture forms coarse crumbs.
  • Add egg yolk and ice water until dough just comes together.
  • Chill for 30 minutes.
  • Roll out and press into tart pan.
  • Freeze 10–15 minutes.

Blind Bake

  • Preheat oven to 375°F (190°C).
  • Line crust with parchment and pie weights.
  • Bake 15 minutes.
  • Remove weights and bake 10–12 minutes more until fully golden and dry.

Infuse Lavender

  • Heat cream and milk until just steaming (do not simmer).
  • Remove from heat and add lavender.
  • Cover and steep for 2–3 minutes.
  • Strain immediately.

Make Custard

  • Whisk egg yolks, egg, sugar, honey, vanilla, and salt.
  • Slowly whisk in warm cream mixture.
  • Strain custard into a clean bowl or jug.

Fill & Smooth

  • Pour custard into baked crust.
  • Let sit 2–3 minutes.
  • Tap pan gently to release air bubbles.

Bake

  • Reduce oven to 290°F (145°C).
  • Place tart on a baking sheet.
  • Bake 40–47 minutes.
  • ✔ Done when edges are set and center gently jiggles.

Chill

  • Cool completely at room temperature.
  • Refrigerate 6–12 hours (overnight best) before slicing.

Notes

  • Use culinary-grade lavender only—non-food-grade lavender can taste bitter or soapy and will ruin the flavor of the custard tart.
  • Always start with a small amount of lavender (¼ teaspoon) since different brands vary in strength; you can increase slightly next time if needed.
  • Keep the lavender infusion short (2–3 minutes max) to maintain a delicate floral flavor without overpowering the honey custard.
  • Choose a mild honey like clover or orange blossom for the best balance; strong or dark honey can dominate the lavender flavor.
  • Do not let the cream mixture boil or simmer, as overheating can lead to a grainy or curdled custard texture.
  • Straining the custard mixture is essential for a silky, bakery-style finish and removes any bits of egg or lavender.
  • Bake the tart at a low temperature (around 290°F) to ensure even cooking and prevent cracking or overbaking.
  • The tart is done when the center has a slight jiggle—it will fully set as it chills in the refrigerator.
  • Allow the tart to chill for at least 6 hours or overnight for clean slices and the best texture.
  • For added brightness, a small amount of lemon zest enhances both the honey and lavender flavors without overpowering the dessert.
  • Store leftovers covered in the refrigerator for up to 3 days; the texture remains smooth and stable.
  • This honey lavender tart is perfect for spring desserts, tea parties, brunch menus, and elegant dinner party desserts.