Lime and Lavender Flower Tartlets

Place a medium pot with 2 to 3 inches of water on the stove on medium heat. Bring to a simmer.

In a heatproof bowl, combine the Redpath® Granulated Sugar, lavender, and salt. Rub the lavender into the sugar, until flowers are broken down. Whisk the eggs, yolks, and lime juice into the sugar mixture until thoroughly mixed.

Place the bowl over the simmering water, ensuring the bottom of the bowl is not in contact with the water. Continuously whisk until sugar has dissolved. Switch to a heatproof spatula and stir mixture until thickened; about 10 minutes. The curd is ready when it coats the back of a spoon and a clean trail is left behind when a finger is drawn through it, or reaches the temperature of 175°F (79°C).

Remove bowl from heat. Whisk in the cubed butter, a few pieces at a time, until all butter is completely incorporated into the curd and the curd is smooth. Stir in the lime zest.

Place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Cool at room temperature; 10 minutes. Place into the fridge to chill completely; at least 2 hours.

Preheat oven to 350°F (177°C). Lightly grease a mini muffin tin, including the surface surrounding each well; this will prevent the dough from sticking to the tin.

In a medium bowl, whisk together the flour and salt.

In the bowl of a stand mixer, using the paddle attachment, cream the butter with the Redpath® Golden Yellow Sugar until smooth and creamy; about 2 minutes.

Add in the egg, lime zest, and pure vanilla extract and blend until fully incorporated.

Add in half of the flour mixture, mix on low speed until just blended. Add in the remaining flour, blend on low speed and then increase speed to medium. Mix until all flour is absorbed into the dough; do not overmix.  

Form dough into a disc, wrap well in plastic and place into the fridge to chill; at least 30 minutes.

Place chilled dough onto a lightly floured work surface or between two sheets of parchment paper. Roll dough out to about an ⅛ inch thickness.

With a 3½ inch flower-shaped cutter, cut out flowers. Carefully press dough into the wells of the prepared muffin tin. Use every other well to ensure that the “petals” of each tartlet do not touch each other. Place into the freezer to chill; 15 minutes.

Place into the preheated oven and bake for 8 to 10 minutes, or until golden in colour. Remove from oven and allow to cool in pan; 15 minutes. Carefully remove tartlets from the pan. Place onto a wire cooling rack to cool completely.

Fill a piping bag fitted with a round tip with the cooled lime-lavender curd.

Pipe the curd into the completely cooled tart shells. Leave as is or smooth tops with an offset spatula. Garnish as desired, serve immediately.