Name: Lavender Crème-Caramel Tart
Cook time: 1 hr
Total time: 3 1/2 hr
Yield: Makes 8 servings
Ingredients: 1 1/2 cups sugar; 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 3 tablespoons dried nontoxic and organic lavender flowers; 1/8 teaspoon salt; 3 large eggs; 3 large egg yolks; 1 cup all-purpose flour; 2 1/2 tablespoons sugar; 1/8 teaspoon salt; 5 tablespoons unsalted butter, slightly softened; 1 1/2 to 2 tablespoons ice water; Garnish: fresh nontoxic and organic violets; a 10-inch glass pie plate (1 to 1 1/2 inches deep), 9 1/2-inch plate or cardboard round, and 10- to 14-inch flat serving plate with a slight lip

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Lavender Crème-Caramel TartMaura McEvoy

We love the added flavor and texture the crust brings to this dessert, but if you're short on time, the crème caramel on its own is still delicious.

Cooks' notes:

• If you substitute fresh lavender for the dried, use the same amount (fresh lavender is actually stronger than dried).

• You can make crème caramel and crust 1 day ahead, but don't assemble until just before serving. Chill crème caramel and keep crust, covered with plastic wrap, at room temperature.

Recipe notes

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