These mini salted honey lavender pies are dainty, fragrant, and just sweet enough to feel special without being heavy. The floral note from culinary lavender pairs beautifully with warm honey and a whisper of salt. The result is a creamy, custard-like filling nestled in a buttery crust, finished with a crisp sprinkle of sea salt.
They’re ideal for brunch, afternoon tea, or as a charming dessert to end a cozy dinner. Plus, they’re simple to make and even easier to love.
Why This Recipe Works
Lavender can be intense, but this recipe uses a gentle infusion that keeps the flavor soft and balanced. Honey adds body and natural sweetness, while cream creates a silky filling that sets beautifully in mini pie shells.
A touch of lemon brightens the floral notes without overpowering them. Finally, a small pinch of flaky salt pulls everything together and deepens the honey’s flavor.
Shopping List
- Mini pie shells: 12–16 pre-made mini tart shells or mini pie crusts (store-bought or homemade)
- Honey: 1/2 cup, preferably mild (clover, wildflower, or orange blossom)
- Heavy cream: 1 cup
- Whole milk: 1/2 cup
- Culinary dried lavender buds: 1–1.5 teaspoons
- Eggs: 2 large
- Egg yolk: 1 large
- Cornstarch: 1 tablespoon (optional, for a firmer set)
- Unsalted butter: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 teaspoon, finely grated
- Flaky sea salt: for finishing
- Granulated sugar: 1 tablespoon (optional, for extra sweetness)
Step-by-Step Instructions
- Preheat the oven: Set to 350°F (175°C). If using raw mini tart shells, line them on a baking sheet.
If your shells need blind baking, follow the package or recipe instructions.
- Warm and infuse the dairy: In a small saucepan, combine the heavy cream and milk. Add the dried lavender and lemon zest. Heat over low until steaming, not boiling, then remove from heat and let steep for 10–15 minutes for a gentle flavor.
- Strain the lavender: Pour the mixture through a fine mesh sieve into a bowl or measuring cup, pressing lightly on the solids.
Discard lavender and zest. You should have about 1.5 cups of infused liquid.
- Make the custard base: In a separate bowl, whisk the eggs, egg yolk, and honey until smooth. If you want a slightly firmer filling, whisk in cornstarch until fully dissolved.
- Temper and combine: Slowly drizzle the warm infused cream into the egg-honey mixture while whisking constantly.
This prevents curdling. Once combined, whisk in vanilla and a small pinch of salt.
- Add butter for silkiness: Melt the butter and whisk it into the filling. Taste and adjust sweetness with the optional tablespoon of sugar if your honey is very mild.
- Fill the shells: Divide the custard evenly among the mini pie shells, filling them about 3/4 full.
Place the tray on the middle rack of the oven.
- Bake: Bake 14–18 minutes, or until the edges are set and the centers still have a slight wobble. Avoid overbaking; they will continue to set as they cool.
- Cool and finish: Let the pies cool on the tray for 15 minutes, then transfer to a wire rack. While still slightly warm, sprinkle a small pinch of flaky sea salt on each pie.
The warmth helps the salt cling and bloom the flavors.
- Chill (optional): For a firmer, clean slice texture, chill the pies for 1–2 hours. For a softer, custardy bite, enjoy at room temperature.
How to Store
Keep the mini pies in an airtight container in the fridge for up to 3 days. Place parchment between layers to protect the tops.
For the best texture, let them sit at room temperature for 15–20 minutes before serving. Freezing isn’t ideal for custard fillings, but you can freeze the prebaked tart shells separately for up to a month.
Health Benefits
- Honey: Offers antioxidants and a gentler sweetness compared to refined sugar. It also provides a deeper flavor, so you can use less overall sweetener.
- Lavender: Known for calming aromatics that may help reduce stress.
Used in small amounts, it adds flavor without heavy caloric load.
- Portion control: Mini pies make it easy to enjoy a satisfying dessert without overdoing it, supporting mindful eating.
- Real ingredients: Cream, eggs, and milk provide protein and fat for satiety, making each bite more satisfying.
Pitfalls to Watch Out For
- Oversteeping lavender: Too long and it can taste soapy or bitter. Aim for 10–15 minutes and taste the infused cream.
- Boiling the dairy: High heat can split the custard later. Keep it to a gentle steam during infusion.
- Skipping the tempering step: Adding hot cream too quickly to eggs can scramble them.
Pour slowly while whisking.
- Overbaking: Custard should have a slight jiggle when you take it out. If it’s fully firm in the oven, it’s likely overdone.
- Using non-culinary lavender: Only use culinary-grade dried lavender to avoid chemical treatments and harsh flavors.
Recipe Variations
- Lavender lemon cream: Increase lemon zest to 2 teaspoons and add 1 teaspoon lemon juice at the end for a brighter finish.
- Almond crust: Make or buy almond-based tart shells for a nutty twist that pairs beautifully with honey.
- Goat cheese swirl: Whisk 2 ounces softened goat cheese into the warm custard for a tangy, cheesecake-like vibe.
- Brûléed tops: After chilling, sprinkle a light layer of sugar and torch until caramelized for a crackly top.
- Berry garnish: Top with fresh raspberries or blackberries and a tiny drizzle of honey right before serving.
- Coconut milk version: Replace the milk with full-fat coconut milk for a subtle coconut note and a lactose-light option.
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FAQ
Can I use fresh lavender instead of dried?
Yes, but it’s stronger. Use about half the amount and taste as you infuse.
Always make sure it’s culinary grade and free of pesticides.
What kind of honey works best?
Mild varieties like clover, wildflower, or orange blossom let the lavender shine. Strong honeys like buckwheat can dominate the flavor.
Do I have to use cornstarch?
No. The custard will set without it, just a bit softer.
Cornstarch gives a slightly firmer, sliceable finish that travels well for parties.
How do I keep the crust from getting soggy?
Blind bake the shells if they’re raw: prick with a fork, line with parchment, fill with pie weights, and bake until lightly golden. Let cool before adding the filling.
Can I make one large pie instead of minis?
Yes. Use a 9-inch tart shell and bake 22–28 minutes, watching for a slight wobble in the center.
Cool completely before slicing.
Is there a way to make it less sweet?
Reduce honey to 1/3 cup and skip the extra sugar. The flavor will be more delicate but still satisfying, especially with the sea salt.
What’s the best salt for finishing?
Flaky sea salt like Maldon is ideal. It adds crunch and melts slightly into the warm custard without tasting harsh.
Can I make these ahead?
Absolutely.
Bake the day before and chill. Sprinkle the flaky salt and add any garnishes right before serving for the best texture and aroma.
Final Thoughts
These mini salted honey lavender pies are elegant without being fussy. They celebrate simple ingredients and a few thoughtful techniques to create a dessert that feels special.
Keep the lavender light, respect the custard’s gentle nature, and finish with a confident pinch of flaky salt. Serve with tea, share at a shower, or save a quiet pair for yourself after dinner—you’ll be glad you did.
Elegant Mini Salted Honey Lavender Pies Recipe - Delicate, Fragrant, and Perfectly Sweet
Ingredients
- Mini pie shells: 12–16 pre-made mini tart shells or mini pie crusts (store-bought or homemade)
- Honey: 1/2 cup, preferably mild (clover, wildflower, or orange blossom)
- Heavy cream: 1 cup
- Whole milk: 1/2 cup
- Culinary dried lavender buds: 1–1.5 teaspoons
- Eggs: 2 large
- Egg yolk: 1 large
- Cornstarch: 1 tablespoon (optional, for a firmer set)
- Unsalted butter: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 teaspoon, finely grated
- Flaky sea salt: for finishing
- Granulated sugar: 1 tablespoon (optional, for extra sweetness)
Instructions
- Preheat the oven: Set to 350°F (175°C). If using raw mini tart shells, line them on a baking sheet.If your shells need blind baking, follow the package or recipe instructions.
- Warm and infuse the dairy: In a small saucepan, combine the heavy cream and milk. Add the dried lavender and lemon zest. Heat over low until steaming, not boiling, then remove from heat and let steep for 10–15 minutes for a gentle flavor.
- Strain the lavender: Pour the mixture through a fine mesh sieve into a bowl or measuring cup, pressing lightly on the solids.Discard lavender and zest. You should have about 1.5 cups of infused liquid.
- Make the custard base: In a separate bowl, whisk the eggs, egg yolk, and honey until smooth. If you want a slightly firmer filling, whisk in cornstarch until fully dissolved.
- Temper and combine: Slowly drizzle the warm infused cream into the egg-honey mixture while whisking constantly.This prevents curdling. Once combined, whisk in vanilla and a small pinch of salt.
- Add butter for silkiness: Melt the butter and whisk it into the filling. Taste and adjust sweetness with the optional tablespoon of sugar if your honey is very mild.
- Fill the shells: Divide the custard evenly among the mini pie shells, filling them about 3/4 full.Place the tray on the middle rack of the oven.
- Bake: Bake 14–18 minutes, or until the edges are set and the centers still have a slight wobble. Avoid overbaking; they will continue to set as they cool.
- Cool and finish: Let the pies cool on the tray for 15 minutes, then transfer to a wire rack. While still slightly warm, sprinkle a small pinch of flaky sea salt on each pie.The warmth helps the salt cling and bloom the flavors.
- Chill (optional): For a firmer, clean slice texture, chill the pies for 1–2 hours. For a softer, custardy bite, enjoy at room temperature.