INGREDIENTS-

TART SHELL

• 1/2 cup caster sugar
• 1/4 cup light brown sugar
• 1/2 cup butter (113 grams/ 8 tbsp), cold and cubed
• 1 egg yolk
• 1 + 1/4 cups all purpose flour

FILLING

• 1 cup whipped cream
• 1/4 cup plum curd
• 1/4 teaspoon lavender extract
• fresh plums and pistachios, to top

PROCEDURE-

• Pre-heat the oven to 180C.
• In a large bowl, mix flour and sugars.
• Using your hands mix in the cold butter. The mixture will have a sandy texture.
• Beat in the egg yolk. Mix and knead until the dough comes together.
• Use your fingers to press the dough into the bottom and up the sides of a 9″ tart pan or a rectangular pan. Refrigerate the tart shell for at least one hour or until the dough is firm.
• Use a fork to prick the bottom of the tart shell and then bake at 180C for 15-20 minutes or until the tart shell is golden brown.
• To make the filling, add lavender extract and plum curd into the whipped cream.
• Spread the filling into the tart shell, once it’s completely cooled. Top with fresh plums and pistachios.
• Your plum lavender tart is ready.