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.