So, I’ve offically graduated from school. What a time that was and boy, am I happy that I am never going through that again. Now I’m focusing on getting into what I really want to do and crossing my fingers that I will.
There’s still a month until I hear anything, so for now I have butterflies in my stomach and a baby.
I managed to be a graduate for about 20 hours before I got bored, so I decided to throw together a pie and play with a few flavours, so just being safe but actually that felt safer than playing it safe. Because when you make a recipe that everyone has done or you’ve tasted before, you get disappointed when it doesn’t live up to that memory you have of it. Which is why making this one was fun, I had no idea how it would turn out because the only time I played with lavender was that time I made ice cream when I turned 26, and I’m 27 now, so a little over a year since that.
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I would advise on making the custard first, it takes a bit longer to cool down and the shortbread dough is really easy to make.
The recipe takes about a good two and a half hours to make.
- 300g of organic flour
- 150g of soft butter
- 50g of powdered sugar
- 1 large egg.
So you want to start with putting the flour, powdered sugar and butter in a bowl and knead that together. Once you’ve done that, move it to a cool table (we have a corian table top, so that’s actually fairly cold) and knead in the egg. Use your strength babes. Once you feel that the dough is good enough for your tart, throw it in the fridge for 30 – 45 minutes or the freezer for 20. I prefer the freezer on hot summer days to be honest. After the dough has rested, roll it out on the table top with some flour, I use this ring for my tarts. For me it’s one of the easier ones to work with and the dough is really amazing when it’s done. Turn your oven on 160c and only give the tart 30 minutes. Let it cool off before you put your custard in.
Lavender and vanilla custard
- 4 egg yolks
- 1 large and fat vanilla pod
- 500ml whole fat milk
- 2 tsp lavender in a tea filter
- 75g sugar
- 2 tbsp starch
- 100ml whipped cream
First step is empty your vanilla pod, in a bowl put in those lovely vanilla beans and in a saucer put the empty pod, you want to warm the milk, pod and lavender together to give it as much taste as possible. In the saucer, put it on medium heat while prepping the other stuff the bowl with vanilla beans, take the lavender out after 7 minutes, otherwise it will get a very perfumed taste and you won’t taste the vanilla. Let the saucer heat while in the bowl you add your egg yolks, sugar, starch and mix it well together. Once you’ve done that, add it to the saucer and turn the heat up until it becomes a nice firm custard. Take it off the stove and let it rest until cool.
If you feel like it’s taking too long for it to cool down, you can put it in the fridge for the remaining time. Once it has cooled down, add some whipped cream in it and add that to the tart.
Remember to add fresh blueberries to it! The amount doesn’t matter one bit. Castiel wanted a lot more on the pie, around the whole package. Put the tart in the fridge until you are ready to eat it. You can even serve a nice coulis with it, I would recommend a bitter one.