Honey, Lavender, and Fresh Strawberry Tart

Ingredients

• All-purpose flour200g
• Powdered sugar80g
• Almond flour25g
• Unsalted butter, cold and cubed120g
• Egg yolk1
• Whole milk15g
• Salt2g
• Whole milk (for custard)300g
• Heavy cream100g
• Dried culinary lavender4g
• Wildflower honey60g
• Egg yolks (for custard)4
• Cornstarch22g
• Unsalted butter (for custard)40g
• Fresh strawberries400g
• Neutral glaze (nappage)50g
• Fresh thyme sprigs4

Method

1. 1.Blend flour, powdered sugar, almond flour, and salt. Rub in cold butter until sandy.
2. 2.Add egg yolk and milk, mix until dough just comes together. Flatten into a disc, wrap, and refrigerate 1 hour.
3. 3.Roll dough to 3mm and line a 22cm tart ring. Rest in the freezer 20 minutes.
4. 4.Blind bake (cuire à blanc) at 170°C for 15 minutes. Remove weights and bake a further 8 minutes until golden. Cool completely.
5. 5.Warm milk, cream, and lavender to a gentle simmer. Cover and steep 10 minutes, then strain.
6. 6.Whisk egg yolks, honey, and cornstarch until smooth. Pour strained milk over, whisking constantly.
7. 7.Return mixture to the saucepan over medium heat, stirring until thick and bubbling. Remove from heat, stir in butter until glossy.
8. 8.Pour custard into the tart shell, smooth the surface, and press cling film directly on top. Refrigerate at least 2 hours.
9. 9.Hull and halve strawberries. Arrange over the set custard in concentric circles.
10. 10.Warm nappage glaze and brush lightly over strawberries. Garnish with small thyme sprigs and a drizzle of honey.