I have to admit, I was not the biggest fan of lavender flavored food. I love candles, oil, and bath salts that perfume the air with the calming lavender scent, but to eat? I always thought lavender made dishes taste soapy and bitter. This blueberry lavender tart with unshrinkable sweet tart shell completely changed my outlook on cooking and baking with lavender. The taste was light, refreshing, and paired well with the blueberries.
For the recipe, I created a lavender sugar and added it to the whipped cream and mascarpone cheese filling. The lavender flavor wasn’t overpowering at all. The key to using culinary lavender is to experiment and add a little bit at a time. I started with 1 teaspoon, tasted, then added another. Remember, a little bit goes a long way. Too much and it will be like eating perfume!
I usually avoid baking tarts because the tart shells always shrink and look horrible. I found this recipe for an Unshrinkable Tart Shell Recipe from Smitten Kitchen that doesn’t even require blind baking with baking weights! The key is to not skip the chilling and freezing times for the dough.