Lavender Crusted Farmer'S Cheesecake Tarts
- 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
- 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.
butter, crackers, pecans, lavender buds, white sugar, lemon, s cheese, eggs, milk
Taken from www.epicurious.com/recipes/member/views/lavender-crusted-farmers-cheesecake-tarts-50111345 (may not work)