Lavender tart

Ingredients for 1 servings:

• 175 g flour
• 1 tsp baking powder
• 1 egg(s)
• 75 g butter
• 120 g sugar
• 1 pinch of salt
• 375 ml cream
• 375 ml milk
• 1 orange(s), peel
• 5 tsp lavender flowers
• 9 egg yolks
• 3 tbsp cognac
• 200 g currant jelly
• 2 tbsp crème de cassis
• 20 g pistachios
• Pulses for blind baking

Instructions

Working time approx. 50 minutes; Rest time approx. 6 hours 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 8 hours 55 minutes

Cake with a difference

For the base, quickly knead the flour, baking powder, 1 egg, butter, 30g sugar, and 1 pinch of salt with a tablespoon of water to form a dough. Wrap in aluminum foil and chill for 1/2 hour. Then roll out thinly, line a tart tin, and prick the base with a fork. Line with baking paper, add the pulses, and let rest for 15 minutes. Preheat the oven to 180°C (top/bottom heat). Blind bake the tart on the second rack from the bottom for 15 minutes, then remove the pulses and bake for another 10 minutes. Let cool. For the filling, bring the cream, milk, grated orange zest, 90g sugar, and lavender to a boil and let stand for 20 minutes. Meanwhile, whisk the egg yolks and cognac. Pour the milk/cream mixture through a sieve and mix with the egg mixture. Pour into the finished base and let set in the oven at 120°C for 1 hour. Let cool for at least 5 hours. Gently warm the blackcurrant jelly and stir it into the crème de cassis until smooth. Let it cool slightly, then thinly cover the tart with it. Chill for 1/2 hour, then garnish with pistachios. If you make 12 pieces, each piece has approximately 350 kcal.