Rhubarb and lavender cream tarts

Jeremy and Jane Strode's rhubarb and lavender cream tart
Jeremy and Jane Strode's rhubarb and lavender cream tart Photo: Quentin Jones

Lavender is easily infused into milk or cream.


300g savoury short-crust pastry

500ml milk

6 lavender flowers

5 egg yolks

100g castor sugar

50g plain flour

8 thin rhubarb stalks, trimmed and washed

2 tbsp raw sugar

200ml cream, whipped to firm peaks


Roll pastry on a lightly floured bench to 2 millimetres thick. Line four 10 centimetre-wide tart shells and rest for a minimum of 30 minutes. Preheat oven to 160C.

To make lavender pastry cream, bring milk and lavender to the boil. Whisk together yolks, castor sugar and flour.

Pour over hot milk, combine well and return to the saucepan. Cook over a medium heat, stirring continually until thick and shiny, about 20 minutes. Pass immediately through a fine strainer, discarding lavender. Cover with cling film to prevent a skin forming and chill in the fridge.

Blind-bake tart shells until golden and cooked through, about 25 minutes. Remove to a cooling rack. Turn oven to 200C. Cut rhubarb to 8cm lengths. Place on a baking tray, sprinkle with raw sugar and bake for 10 minutes.

Fold cream through lavender mixture, spoon into pastry shells and top with rhubarb just before serving.