The Tart That Broke the Rules: Cherry Tomato, Honey & Lavender 🌸✨ Make this once and watch everyone question everything they know about dessert.Like a summer garden that couldn't decide between sweet and wild — so it became both.

 

🧾 INGREDIENTS

🥐 Tart Shells

・ 6 mini tart shells (store-bought or homemade

shortcrust, 8–10 cm)

・ 1 egg yolk, for blind baking wash

・ Baking weights or dried beans🍮 Lavender Custard

・ 250 ml (1 cup) whole milk

・ 2 tsp dried culinary lavender buds

・ 3 large egg yolks

・ 60 g (¼ cup) caster sugar

・ 20 g (2½ tbsp) cornstarch

・ 1 tsp pure vanilla extract

・ 30 g (2 tbsp) unsalted butter, cold🍅 Roasted Cherry

Tomatoes

・ 300 g (10.5 oz) cherry tomatoes, mixed colors if

possible

・ 1 tbsp olive oil

・ 1 tbsp honey

・ ¼ tsp flaky sea salt

・ 1 sprig fresh thyme🍯 Honey Glaze & Finish

・ 3 tbsp good-quality honey (wildflower or lavender

honey)

・ ½ tsp apple cider vinegar

・ Extra dried lavender buds, for garnish

・ Pinch of flaky salt✨ These tarts smell like a

Provençal afternoon — buttery pastry, floral cream, and

the jammy warmth of roasted tomatoes hitting the oven.

🔢 INSTRUCTIONS

Preheat oven to 190°C / 375°F. 🔥

Line each tart shell with parchment and fill with baking

weights.

Blind bake the shells for 12 minutes, then remove

weights and brush with egg yolk.

Bake 5 more minutes until golden and crisp. Set aside to

cool completely.

Warm the milk in a small saucepan over medium-low

heat. 🥛

Add the lavender buds, remove from heat, and steep for

10 minutes.

Strain the milk through a fine sieve — discard the

lavender.

In a bowl, whisk egg yolks, sugar, and cornstarch until

pale and smooth.

Slowly pour the warm lavender milk into the egg mixture,

whisking constantly.

Return the mixture to the saucepan and cook over

medium heat, stirring, until thick and glossy. 🍮

Remove from heat, stir in vanilla and cold butter until

silky.

Press plastic wrap directly onto the custard surface and

chill for 1 hour.

Toss cherry tomatoes with olive oil, honey, sea salt, and

thyme. 🍅

Spread on a baking sheet and roast at 190°C / 375°F for

20–22 minutes until blistered.

Remove and let cool slightly — they should hold their

shape but be jammy inside.

Spoon the chilled lavender custard into each cooled tart

shell. 🌸

Smooth the surface gently with the back of a spoon.

Arrange roasted cherry tomatoes over the custard,

pressing them in very lightly.

Warm the honey with apple cider vinegar in a small pan

for 1 minute.

Drizzle the warm honey glaze over each tart. 🍯

Scatter a few dried lavender buds and a pinch of flaky

salt before the glaze sets.