Lavender's Blue Tart

This recipe is easy! You can use the tart/pie crust of your choice, top with blueberries or any subtly-flavored fruit or jam.

Serves 8 generous pieces.

For a 9” tart pan

Crust:

1/3 recipe Lavender Butter Cookie Dough ( see the recipe here)
Filling:

8 oz. cream cheese, softened
8 oz. whipping cream
5 T. powdered sugar
1 (only 1!) drop culinary lavender essential oil

Topping:

1 ½ cups blueberries (or more to taste)
3 oz. white chocolate, melted
½ t. lavender buds
stems of fresh culinary lavender for garnish (optional)

1. Use a pre-baked tart shell or bake your own. My favorite is made with Lavender Butter Cookie Dough recipe link above . Press the dough into the tart pan, making certain to fill into all the curves and crevices of the pan. Bake at 375 degrees F for about 10 minutes, or until the cookie crust is lightly browned. Remove from the oven and cool on a rack.

2. Prepare the cloud filling: In a small mixing bowl, combine the softened cream cheese, 1/4c. whipping cream, and 3T powdered sugar, mixing until the cream cheese is soft and smooth like a frosting. In a separate bowl, whisk together 2T powdered sugar, 3/4c. whipping cream, and 1 (only 1! Warning!*) drop culinary lavender essential oil. Whip the cream until stiff. Gently fold the whipped cream into the cream cheese, one large spoonful at a time until all is mixed together. Do this very gently, taking care not to beat them vigorously. Keep repeating, “Gently, gently.” as you fold.

*The culinary oil is very concentrated and one drop will flavor the cream subtly and wonderfully. If you accidentally have two drops leave your bottle, it will be a stronger lavender flavor, but it is quite pleasant, so don't worry! If you want a much more subtle flavor, shake the drop(s) into a tiny bowl or a large spoon and use a toothpick to transfer bits of the oil to the cream mixture and taste and repeat until you have the flavor you'd like.

Assemble the tart:
3. Remove the tart shell from the pan and place on a pretty plate. Pretty is always better, don’t you think? Gently spread the cream cheese mixture in a cloud-like fashion in the tart shell. Top with the blueberries. Melt the white chocolate by microwaving it for about a minute on HIGH in a microwaveable bowl - stir and heat it again for a few seconds and stir again - repeating until it is smooth and creamy. Drizzle the white chocolate over the berries and sprinkle with the lavender buds. Refrigerate for about 15-20 minutes. Garnish and serve! This tart will keep in the refrigerator for a day or so, but is better eaten within several hours after making it. Serve slightly chilled or at room temperature. It is so good, there will be no leftovers to share!

ⒸCopyright 2017 Ann Marie Craig / Century Farmhouse® All Rights Reserved.