So tarts!

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To be honest, I've never made a tart before and it took me some time to do a little research and get an idea of the basic things to know before making one. I've gone through quite a lot of recipes online to figure out what I want to make and what I have available to me, that was fun. I think in the nearest future I am going to make tarts once again maybe experimenting with some berries or chocolate too?

Unfortunately, I don't bake often, or as often as I would like to because I gotta keep my carbohydrates under control, but I love to bake for other people and share food. I planned on taking the tart to my friends house, but my husband @matt-a ate a half of it, you can still say the food was shared though :).

So yesterday I had a dinner with a friend of my mine, a new steemian @chernern and her husband @rahulyadav, check them out! She loves to cook and is going to try and take part in SCC from now on as well, I'm pretty excited about that and looking forward to seeing what she's gonna make.

Lemon Lavender Tart

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Ingredients for the crust:

• 50-60 g butter;
• 100-120 g flour;
• 2-3 tablespoons nuts (I'm using walnuts);
• 2-3 tablespoons honey;
• 1 teaspoon lavender;
• 1 egg yolk.

Directions:

In a high speed food processor or a blender, combine flour, butter, honey, lavender, nuts, yolk and pulse.

Take the dough out of the food processor and let it chill in the fridge for about 30 minutes. Like I mentioned earlier, it is my very first time making tarts, so I don't have a tart baking pan yet, so I decided to use my bread pan, place a sheet of parchment paper on the bottom of the pan and form a nice looking crust.
Preheat your oven to 380 degrees F or 190C, bake the crust for 25-30 minutes, or until golden brown. And then chill. Chill the crust, I mean haha.

Ingredients for the lemon filling:

• 1 egg;
• 70-80 ml lemon juice;
• lemon zest from 1 lemon;
• 3 tablespoons honey;
• 20-25 g butter;
• 1 teaspoon cornstarch.

Directions:

In a medium bowl, whisk together lemon juice, lemon zest, honey, egg and cornstarch. In a saucepan, bring the mixture to a boil over medium heat, whisking constantly. The mixture will thicken pretty quickly, add in the butter and continue to stir for another minute or two, cool the mixture down.

Evenly spread the lemon filling on the crust, decorate with fresh lemon slices, lavender and powdered sugar. Serve cold.

Overall I was pretty happy with how this tart turned out, even though there are still some things that need to be worked on it was amazing. Thanks @biglipsmama for coming up with a fun topic for the challenge and letting us all taste the sweet things sometimes!
And of course another thanks is going to Ireland to our great host @woman-onthe-wing.
Thank you @smooth and @sirwinchester for being our kind sponsors!

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ENJOY!

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