In a mixing bowl, combine 1 ¼ cups of flour, ¼ cup of powdered sugar, and ¼ teaspoon of salt. Cut in ½ cup of cold, cubed butter using a pastry cutter until the mixture resembles coarse crumbs.

Stir in 1 egg yolk and 1–2 tablespoons of cold water, mixing gently until a dough forms.

Wrap the dough disk in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough until it's about ¼ inch thick.

Place the tart pans in the preheated oven and bake for 10-12 minutes until the crust edges are lightly golden.

In a small saucepan over medium heat, combine ½ cup of heavy cream and ½ cup of whole milk along with 1 teaspoon of dried culinary lavender. Heat until just below boiling, then steep for about 10 minutes.

In a mixing bowl, whisk together ½ cup of honey, ¼ cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, and ¼ teaspoon of fine sea salt until well combined.

Carefully pour the custard mixture into the cooled tart shells, filling them about three-quarters full.

Return the filled tart shells to the oven and bake for 15-18 minutes until the filling is set but still slightly jiggly in the center.

Once done, remove the pies from the oven and allow them to cool completely in the pans.