Lemon, Berry, And Lavender Tart - cooking recipe

Ingredients

Pastry
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup unsalted butter
1 tablespoon ice water
Custard
5 eggs
1 cup sugar
2 teaspoons culinary lavender (the flower pletals)
1/2 cup fresh lemon juice
1/4 cup unsalted butter, melted and cooled
1 1/2 1 1/2 cups raspberries or 1 1/2 cups blackberries

Preparation

Preheat oven to 400*.
For the crust: whisk together the flour, salt, and 1 t.
sugar.
Cut in 1/2 cup butter until mixture resembles coarse crumbs.
Pat into a tart pan (preferably one with a removable base), line with wax paper and fill with baking weights (or raw rice or beans) and bake 10 minutes.
For the filling: Whisk eggs, 1 cup sugar, and lavender together.
Add lemon juice and melted butter and mix well.
Place cleaned berries in tart shell and pour filling over berries* and bake for 20 minutes or until golden.
*If you have more custard then your tart can hold- pour in as much as you can then strain the lavender out of what's left over.
Add lavender to tart.
You want to make sure all that lavender goodness makes it into the dessert.