🌸 Lavender Honey Pistachio Tart

Looking to impress your guests with a truly unique and elegant dessert? This Lavender Honey Pistachio Tart blends floral notes, nutty richness, and sweet sophistication in every bite. With a buttery shortbread crust and a creamy pistachio-lavender filling drizzled with honey, this tart is perfect for special occasions or when you’re craving something extraordinary. Whether served chilled on a summer evening or as a fancy finish to a dinner party, this dessert is as beautiful as it is delicious.

Servings: 8
Prep Time: 25 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: 3 hours

🧂 Ingredients

For the Shortbread Crust:

• 1 ¼ cups all-purpose flour
• ⅓ cup powdered sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 tsp vanilla extract
• 1–2 tbsp cold water (as needed)

For the Pistachio-Lavender Filling:

• ¾ cup shelled unsalted pistachios
• ½ cup granulated sugar
• ½ tsp dried culinary lavender (lightly crushed)
• 2 large eggs
• ¼ cup honey (preferably wildflower or orange blossom)
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp unsalted butter, melted

For Garnish (optional):

• Crushed pistachios
• Edible flowers or micro herbs
• A drizzle of extra honey

🥣 Instructions

1. Make the Shortbread Crust:

1. In a food processor, pulse flour, powdered sugar, and salt.
2. Add cold butter and pulse until crumbly.
3. Add vanilla and 1 tbsp cold water; pulse until dough begins to clump (add more water if needed).
4. Press the dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.
5. Chill in the fridge for 20 minutes.
6. Preheat oven to 350°F (175°C).
7. Bake crust for 15 minutes or until lightly golden. Let cool.

2. Prepare the Filling:

1. In a food processor, blend pistachios, sugar, and lavender until fine.
2. Add eggs, honey, cream, vanilla, salt, and melted butter. Blend until smooth.

3. Assemble and Bake:

1. Pour the filling into the pre-baked crust.
2. Bake for 20–22 minutes, or until the center is set and the top is lightly golden.
3. Cool to room temperature, then refrigerate for at least 2 hours.

4. Serve:

1. Garnish with a drizzle of honey, a sprinkle of crushed pistachios, and edible flowers.
2. Slice and serve chilled or at room temperature.

💡 Tips:

• Use culinary-grade lavender only to avoid soapy flavors.
• You can swap pistachios for almonds or hazelnuts for variation.
• Serve with a dollop of crème fraîche or whipped mascarpone for extra indulgence.

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