To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.
To make Filling: Combine all ingredients gently.
To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.
To make Lavender Creme Fraiche: Mix all ingredients well.
Heat oven to 400 degrees F.
Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.
Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.
Serve with lavender creme fraiche.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy HRH Catering
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