Ingredients
Method
Start by making the crust
- Preheat the oven to 350℉.
- In a food processor, pulse the cookies until they are broken down into a fine crumb, with no big chunks. Pour the cookie crumbs into a large mixing bowl, and add in the melted butter, vanilla, and salt. Using a rubber spatula, stir together until the mixture resembles the texture of wet sand.
- Press the mixture into the tart pan, making sure to pack it as tightly as possible. I try to prioritize the sides of the crust before the bottom, just to make it a little easier. I recommend using the bottom of a measuring cup to pack the mixture tightly.
- Bake the crust for 8-10 minutes, or until mostly set. Let it cool completely before filling.
Make the lavender custard
- Add the heavy cream and culinary lavender to a large saucepan. Heat over low heat, partially covered, for 20 minutes. Pour the cream through a sieve and into a medium sized heat safe bowl to remove the lavender. Rinse out the saucepan a little to get rid of any lavender that might have stuck to the pan. Then, add the cream back to the saucepan, running it through the sieve again. Bring it to a simmer over medium high heat.
- As the cream is coming to a simmer, whisk together the egg yolks and sugar in a medium sized heat safe bowl. Add the cornstarch on top but don't mix it in yet.
- Once the cream is simmering, slowly and carefully stream about ½ cup of the warm cream into the egg yolk mixture, stirring constantly. Next, slowly pour the tempered egg yolk mixture back into the remaining cream in the saucepan, stirring constantly. Cook the mixture over medium heat, stirring constantly for 2-3 minutes or until thickened, but still pourable.
- Run the custard through a sieve and into the cooled crust. Spread into an even layer. Let the custard cool at room temperature for 15 minutes before covering with cling wrap and refrigerating for at least 2 hours.
Make the curd
- While the custard is setting in the fridge, make the curd. In a large saucepan, whisk together the egg yolks, whole eggs, sugar, cornstarch, and salt. Add the blackberries and lemon juice and use a wooden spoon to mix everything together. Place on a burner and cook on medium low heat for 10 minutes, stirring constantly. As you stir, try to use the wooden spoon to break up some of the blackberries. The curd should thicken during this time.
- Once thickened, run the mixture through a mesh sieve and into a medium sized heat safe bowl. This will remove any seeds and blackberry clumps. Add the butter to the curd and stir until completely melted and combined. The residual heat from cooking the curd will be enough to melt the butter. Let the curd cool in the bowl for 10 minutes before covering with cling wrap (so that the cling wrap is touching the surface of the curd), and refrigerating for 1 hour.
- After chilling for an hour in the refrigerator, remove the cling wrap from the top of both the curd and the custard filled tart. Spread the curd in an even layer on top of the custard. Cover gently with cling wrap. Chill for three hours, or overnight.
- Slice the tart into desired number of slices and enjoy! Leftover tart lasts up to 4 days covered in the refrigerator.