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1
Preheat oven to 350 degrees.
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2
Lightly grease cupcake pan.
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3
THE CRUST
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4
Melt butter in a small pan.
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5
While melting...
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6
...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)
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7
Combine melted butter and graham cracker mixture in a mixing bowl.
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8
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)
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9
Refrigerate.
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10
THE FILLING
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11
While the crust is refrigerating...
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12
...zest as much from the lemon as possible into a medium mixing bowl.
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13
Add sugar and cheese. Mix until smooth. Add eggs, milk, and juice from 1/2 of the lemon. Mix until combined.
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14
Spoon mixture into cupcake pan all the way to the top.
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15
Bake for 35-45 minutes. Try not to open the oven door, because this can cause the tarts to crack or fall.
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16
Once finished baking, turn the oven off, and let the tarts set in the oven for an hour or two.
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17
Refrigerate before serving.
