Lavender and Lemon Tart

Step 1

Preheat oven to 350°F. For crust, in a food processor combine oats, almonds, and poppy seeds; pulse until well blended. Add banana; pulse until mixture holds together. With damp hands, press mixture over bottom and up sides of a 9-inch nonstick tart pan with a removable bottom. Bake 20 minutes or until dry and light brown. Remove from oven and let cool.

Step 2

For filling, measure milk in a measuring cup; transfer 2 tablespoons of the milk to a small bowl. Add agar powder to the 2 tablespoons milk and stir to make a paste.

Step 3

In a medium saucepan heat the remaining milk and the lavender over medium until it begins to steam. Whisk in agar mixture. Bring to boiling over medium; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Transfer mixture to a medium bowl. Let cool 30 minutes or until just warm to the touch.

Step 4

Stir the next five ingredients (through salt) into warm milk mixture. Pour filling into crust. Chill at least 4 hours or overnight. Sprinkle with additional lavender and serve with lemon slices.