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Mini Salted Honey Lavender Pies

Delightful Mini Salted Honey Lavender Pies for Any Occasion

These Mini Salted Honey Lavender Pies blend floral sweetness with a touch of flaky sea salt, creating a whimsical dessert perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Crust
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup Unsalted Butter Keep it cold and cubed for best results.
  • 1/4 cup Powdered Sugar Granulated sugar is a possible alternative.
  • 1 large Egg Yolk Essential for emulsification—no substitutes!
  • 2-3 tablespoons Cold Water Adjust for desired consistency.
  • 1/4 teaspoon Salt Fine sea salt is ideal.
For the Custard Filling
  • 1/2 cup Honey Maple syrup can be a lower glycemic alternative.
  • 1/4 cup Granulated Sugar Consider reducing for a lighter profile.
  • 1 cup Heavy Cream Half-and-half is a lighter option.
  • 1 cup Whole Milk Can use non-dairy milk but may alter flavor.
  • 2 large Large Eggs Fresh eggs yield the best results.
  • 1 teaspoon Vanilla Extract Prefer pure vanilla for optimal taste.
  • 2 tablespoons Dried Culinary Lavender Fresh lavender can also be used.
  • 1/4 teaspoon Fine Sea Salt Can be omitted if desired.

Equipment

  • Mixing Bowl
  • Pastry cutter
  • whisk
  • Saucepan
  • Tart pans
  • Oven

Method
 

Prepare Tart Crust
  1. In a large mixing bowl, combine all-purpose flour, powdered sugar, and fine sea salt. Cut in cold, cubed unsalted butter until the mixture resembles coarse crumbs.
  2. Stir in one egg yolk and 2-3 tablespoons of cold water until the dough starts to come together.
  3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Bake Tart Shells
  1. Preheat oven to 350°F (175°C). Roll out chilled dough to 1/4 inch thick and fit into mini tart pans.
  2. Prick the bottom of each shell with a fork and blind bake for 10-12 minutes until lightly golden.
Prepare Custard Filling
  1. Combine whole milk and heavy cream in a saucepan, add dried culinary lavender, and heat until just steaming.
  2. Steep the lavender for 10 minutes, then strain into a bowl.
  3. Whisk together honey, granulated sugar, eggs, vanilla extract, and salt until smooth. Gradually add lavender infusion.
Assemble and Bake Pies
  1. Pour custard filling into each pre-baked tart shell until about 3/4 full.
  2. Bake for 15-18 minutes or until the custard is just set with a slight jiggle.
  3. Cool completely, dust with powdered sugar, and sprinkle with flaky sea salt before serving.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 70mgSodium: 140mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 75mgIron: 1mg

Notes

Use culinary-grade lavender for the best flavor. Chill before serving to enhance texture.

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