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Lavender Honey Creme Brûlée Tarts with Candied Pecans

2023-02-20 - Written by: Emma Taylor

Dessert Creme Brûlée Lavender Honey

Lavender Honey Creme Brûlée Tarts with Candied Pecans

A creative twist on traditional creme brûlée, these individual tarts feature a lavender and honey-infused custard base topped with a layer of caramelized sugar and crunchy candied pecans.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 3/4 cup granulated sugar
  • 1/4 cup honey
  • 1/4 cup dried lavender buds
  • 1 creme brûlée base (see below)
  • Candied pecans for garnish

Creme Brûlée Base

  • 2 cups heavy cream
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Make the tart crust: In a medium bowl, whisk together flour and confectioners' sugar. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs. Stir in the beaten egg and vanilla extract until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
  3. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Cut out circles using a cookie cutter or the rim of a glass, about 3 inches in diameter. You should be able to get about 12 circles.
  4. Transfer the dough circles to a baking sheet lined with parchment paper. Chill in the refrigerator for another 15 minutes.
  5. Bake the tarts: Place the tarts on the middle rack of the oven and bake for 18-20 minutes, or until golden brown.
  6. Make the creme brûlée base: In a medium saucepan, whisk together heavy cream, granulated sugar, and vanilla extract. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes. Remove from heat and let cool slightly.
  7. Temper the egg yolks: In a small bowl, whisk together the egg yolks and a pinch of salt. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
  8. Strain the creme brûlée base into a clean bowl and stir in the honey and dried lavender buds. Let cool to room temperature.
  9. Assemble the tarts: Spoon a layer of the cooled creme brûlée base into each baked tart shell. Top with a sprinkle of granulated sugar and a few pieces of candied pecan.

Candied Pecans

  • 1 cup pecan halves
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. In a small saucepan, combine the corn syrup, water, and vanilla extract. Bring to a boil over medium heat, then reduce the heat to low.
  3. Add the pecan halves to the saucepan and stir to coat with the sugar mixture.
  4. Transfer the pecans to a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until caramelized.
  5. Remove from the oven and sprinkle with salt. Let cool completely.

To Serve

  • Place the tarts on serving plates and garnish with candied pecans.