Tart shells: 

Spray six 4-inch tartlet pans with nonstick spray.

In a medium mixing bowl, whisk together all purpose flour, confectioner’s sugar, almond flour, and kosher salt. Add butter and rub it between your palms and fingertips until the mixture resembles breadcrumbs.

Make a well in the middle of the bowl. Add the beaten egg and use a fork to work it into the flour. (Mixture will seem dry and sandy.) Mix in lemon zest, if using.

Turn out onto unfloured surface and use your hands to “smear” across the countertop until a soft dough forms.**

Flatten into a disc. Place dough between two sheets of parchment and use a rolling pin to roll to no more than 1/8-inch thickness. Refrigerate 30 minutes.

Peel away one side of the parchment. With a sharp paring knife, cut into circles, about 1/2-inch larger than your tartlet pans. Flip onto rings and peel away remaining parchment. Use your fingertips to press the dough into the pans. Do not trim. Re-roll scraps and line remaining pans.

Refrigerate 25-30 minutes, or until pastry feels firm to the touch.

With a sharp paring knife, trim away excess pastry. Freeze 30 minutes, or until ready to bake.

Preheat oven to 325° F (160° C). Bake 25-30 minutes, or until lightly golden brown. Transfer to a wire rack. Cool completely in tartlet pans.

Spoon 50-55 grams (about 3 tablespoons) lemon curd into each cooled shell. Smooth with a small stepped palette knife or the back of a metal spoon.

Serve immediately, or refrigerate until ready to serve. Just before serving, garnish each tart with lavender whipped cream, edible flowers, berries, or sprigs of fresh lavender.

Store mini lemon tarts in an airtight container in the refrigerator for up to 2 days.