Can I use fresh lavender instead of dried?

Yes, but use less. Fresh lavender runs stronger, so start with about half the amount and taste carefully. Always use culinary-grade lavender and avoid anything treated with pesticides.

What kind of honey works best?

Mild honey works best in Mini Salted Honey Lavender Pies . Clover, wildflower, and orange blossom all let the floral notes stay soft and balanced.

Do I need cornstarch?

No. The custard will still set without it. Cornstarch just gives Mini Salted Honey Lavender Pies a slightly firmer, more sliceable texture.

How do I keep the crust from getting soggy?

Blind bake raw shells before filling them. That extra step helps the crust stay crisp under the custard.

Can I make one large pie instead of minis?

Yes. Use a 9-inch tart shell and bake it longer, watching for a slight wobble in the center. Let it cool fully before slicing.

Can I make these ahead of time?

Absolutely. Mini Salted Honey Lavender Pies actually benefit from a little chill time. Bake them the day before, refrigerate, and finish with flaky salt and garnish right before serving.

What is the best finishing salt?

Flaky sea salt works best. It melts slightly on contact with the warm custard and gives Mini Salted Honey Lavender Pies a lovely little crunch.

Mini Salted Honey Lavender Pies | Easy Lavender Recipes for Tea Time

Description

These Mini Salted Honey Lavender Pies offer a delicate floral flavor, smooth honey custard, and a buttery crust finished with flaky sea salt. They feel refined and special, yet the method stays simple enough for home bakers.

Ingredients

Scale

12–16 mini pie shells, pre-made tart shells or mini pie crusts, store-bought or homemade
1/2 cup honey, preferably a mild variety such as clover, wildflower, or orange blossom
1 cup heavy cream
1/2 cup whole milk
1 to 1.5 teaspoons dried culinary lavender buds
2 large eggs
1 large egg yolk
1 tablespoon cornstarch, optional for a firmer filling
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Flaky sea salt, for finishing
1 tablespoon granulated sugar, optional if you want a sweeter filling

Instructions

Prepare the oven and shells.
Set the oven to 350°F (175°C). If your mini pie shells are raw, place them on a baking sheet so you can move them in and out of the oven easily. If the shells require blind baking, handle that step first according to the package instructions or your crust recipe.
Infuse the cream mixture.
Pour the heavy cream and milk into a small saucepan. Add the dried lavender buds and the lemon zest. Warm the mixture over low heat until it reaches a steaming point, but do not let it boil. Once it steams gently and smells fragrant, remove it from the heat and let it sit for 10 to 15 minutes so the lavender can bloom into the dairy.
Remove the solids.
Strain the mixture through a fine mesh sieve into a clean bowl or measuring cup. Press lightly on the lavender and zest to extract the flavor, then discard them. By the end, you should have about 1.5 cups of infused liquid.
Mix the custard base.
In a separate bowl, whisk together the eggs, egg yolk, and honey until the mixture looks smooth and even. If you want a slightly firmer filling, whisk in the cornstarch until no lumps remain.
Temper the egg mixture.
Slowly pour the warm lavender cream into the egg mixture while whisking constantly. Add it in a thin stream so the eggs warm gradually instead of scrambling. This step helps create a smooth custard. Once the mixtures combine, whisk in the vanilla extract and a small pinch of salt.
Finish the filling.
Melt the butter and whisk it into the custard base until fully blended. Taste the mixture. If your honey is very mild and you want a little more sweetness, whisk in the optional sugar at this stage.
Fill the mini shells.
Spoon the custard into the prepared mini pie shells, dividing it evenly and filling each shell about three-quarters full. Set the tray on the middle oven rack so the pies bake evenly.
Bake the pies.
Bake for 14 to 18 minutes, or until the edges look set and the centers still move very slightly when you gently jiggle the tray. Do not overbake. The custard will continue to firm up as it cools.
Cool and season.
Let the pies rest on the baking sheet for about 15 minutes, then move them to a wire rack to cool further. While they are still a little warm, sprinkle a small pinch of flaky sea salt over the top of each pie. The warmth helps the salt adhere and enhances the honey flavor.
Chill if desired.
For a firmer texture and cleaner bite, refrigerate the pies for 1 to 2 hours. For a softer, more custardy texture, serve them at room temperature.