Black Pepper Tart Shell, Lavender Pastry Cream, Raspberries, Lavender Blossoms, Bachelor Buttons, Viola
This tart crust is very similar to a pie crust. It uses all of the same ingredients but the dough is worked much more vigorously resulting in less flakiness and more structure suited to the pastry cream. I worked some black pepper into the dough because I kind of always like to have some pepper with berries. The shell was baked and cooled before being filled with the cream.
The cream was made by steeping fresh lavender flowers in heavy cream and milk. Sugar was added and the milk was heated to just under a simmer. Eggs were whisked in along with some corn starch. Everything was whisked on low heat until it thickened to a pudding consistency. The cream was placed in a bowl, covered with plastic wrap and chilled. Was completely cooled and set it was spooned into the pastry crust.
The tart was carefully topped with the berries as well as some lavender, corn, and viola flowers to finish.
Raspberries - Buzby Farm
Raw Milk - Hillacres Pride
Pastured Eggs - Culton Organics
Organic English Daisy - My Garden
Organic Lavender - My Garden
Organic Viola - My Garden