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Mini Salted Honey Lavender Pies

Elegant and rustic mini tartlets featuring a buttery shortbread crust filled with a rich, custard-like salted honey filling infused with floral lavender notes. Perfect for spring gatherings.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 mini pies
Course: Dessert, Snack, Tea Time
Cuisine: French American, Spring
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold and cubed
  • 1 egg yolk
  • 2 tbsp ice water as needed
Filling
  • 0.5 cup heavy cream
  • 1 tbsp dried culinary lavender
  • 0.5 cup honey high quality
  • 0.25 cup granulated sugar
  • 0.5 tsp sea salt flaky prefered
  • 1 tbsp cornstarch
  • 3 eggs large
  • 1 tsp apple cider vinegar
Garnish
  • 2 tbsp powdered sugar for dusting
  • 12 sprigs fresh lavender optional

Equipment

  • Muffin tin or Mini Tart Pans
  • Food processor
  • Saucepan
  • Fine-mesh sieve
  • Rolling pin

Method
 

  1. In a small saucepan, combine heavy cream and dried lavender. Bring to a simmer, remove from heat, cover, and steep for 30 minutes. Strain and cool.
  2. Combine flour, powdered sugar, and salt in a processor. Pulse in cold butter until crumbly. Add egg yolk and pulse. Add ice water 1 tsp at a time until dough forms.
  3. Form dough into a disk, wrap in plastic, and chill for 30 minutes.
  4. Preheat oven to 350°F (175°C). Grease a muffin tin or mini tart pans.
  5. Whisk together sugar, sea salt, and cornstarch. Add honey, infused cream, vinegar, and eggs. Whisk until smooth.
  6. Roll out dough to 1/8 inch thickness. Cut rounds and press into tin slots. Freeze shells for 5 minutes.
  7. Pour filling into shells (3/4 full). Bake 20-25 minutes until golden and puffed (center will still be slightly jiggly).
  8. Cool completely on wire rack before removing from tin. Garnish with powdered sugar and fresh lavender.

Notes

Store leftovers in the fridge for up to 4 days. Serve at room temperature.