Ingredients
2 tbsp salted butter
1/2 cup plain graham crackers
1 cup whole pecans (toasted or raw)
1/2 cup dried English lavender buds
1/2 cup white sugar
1 fresh lemon
16 oz. farmer’s cheese* (room temp)
2 eggs
1/4 cup whole milk
Preparation
Preheat oven to 350 degrees. Lightly grease cupcake pan.
THE CRUST Melt butter in a small pan. While melting… …combine graham crackers, pecans, and lavender (add 2 tsp sugar for a sweeter crust) in a gallon size plastic bag and crush until the crackers are the consistency of bread crumbs and the pecans are pea-sized. (A rolling pin or meat tenderizer works great) Combine melted butter and graham cracker mixture in a mixing bowl. Press finished mixture into cupcake pan about 1/4 of the way up (using the bottom of a glass works well to press down the mixture) Refrigerate.
THE FILLING While the crust is refrigerating… …zest as much from the lemon as possible into a medium mixing bowl. Add sugar and cheese. Mix until smooth. Add eggs, milk, and juice from 1/2 of the lemon. Mix until combined. Spoon mixture into cupcake pan all the way to the top. Bake for 35-45 minutes. Try not to open the oven door, because this can cause the tarts to crack or fall. Once finished baking, turn the oven off, and let the tarts set in the oven for an hour or two. Refrigerate before serving.
