📖 Instructions

1. First, let's make the pastry cream! In a medium saucepan, whisk together 1/2 cup of heavy cream, 1/4 cup of granulated sugar, and 1 large egg yolk. Cook over low heat until slightly thickened; stir frequently. Remove from heat and set aside to cool.
2. Next, whip up the blackberry lavender jam! Combine 2 cups of fresh or frozen blackberries, 1/2 cup of granulated sugar, 2 tablespoons of lemon juice, and 1 tablespoon of dried culinary lavender in a saucepan. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until thickened. Stir often so it doesn't burn. Remove from heat and set aside to cool; it'll thicken more as it cools.
3. Meanwhile prepare the tart shells. You can either use store-bought ones or make your own! If you make your own: Combine 1 1/4 cups all purpose flour, 1/4 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter (cut into cubes), and 1/4 cup ice water in a mixing bowl. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
4. After chilling the dough, on a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 3-inch cookie cutter or a knife to cut out circles of dough. Gently press each circle into a tartlet pan. Trim and remove excess dough.
5. Preheat your oven to 375°F (190°C). Blind bake the tart shells. To do this, line each shell with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, or until lightly golden. Remove the parchment paper and weights. Set aside.
6. Now for assembly! Once the pastry cream and jam have cooled, spoon a dollop of pastry cream into each tart shell. Top with a generous spoonful of blackberry lavender jam.
7. Finally, garnish. Optional but delightful: Garnish each tartlet with a small sprig of fresh lavender for an elegant touch. Serve immediately and delight in the delicate fusion of flavors.
8. Note: if the jam seems too thin when you spread it on, you can return the pan to the stovetop and reduce it a little longer for a thicker consistency. Don't leave it unattended, as it can burn easily!