Place sugar, lavender and zest in a food processor.

Pulse a few times until combined.

Transfer to an airtight container until ready to use.

Cream butter then add sugar, salt and vanilla until light and fluffy.

Add egg until fully incorporated. Scrape down sides, if needed.

Sift together flour and baking powder, add to butter mixture.

Add milk and blend until smooth.

Work dough on a floured table. Chill until needed - about 1-2 hours.

Roll out chilled dough to about ¼ inch, use a small round pastry cutter to cut out the bases and sharp knife or pizza cutter to cut strips for the sides. Press evenly into tart rings and place on a baking sheet lined with a silicone mat.

Use a fork to punch holes in the bottom of the shell.

Place in the refrigerator to chill for an additional hour.

Preheat oven to 350ºF.

Weight the dough with pie weights or beans and bake until golden brown - about 15 - 20 minutes depending on your oven.

Remove from oven and brush with a thin layer of white chocolate and allow to cool. If your edges are uneven, use a microplane to shave away and smooth the edges.

Cream butter and lavender sugar in a bowl.

Beat in the eggs one at a time, then add the lemon juice, salt and zest.

Place bowl over a pot of simmering water and whisk continually until the mixture reaches around 170ºF.

Remove from heat and let cool, then cover the curd, making sure the plastic touches the surface and refrigerate.

Chill a metal bowl and whisk attachment in the freezer for 5-10 minutes.

Add coconut cream and whisk to sift peaks.

Add in the curd and whisk to firm peaks.

Keep chilled until ready to use.

Pipe lavender-lemon curd into each shell.

Using a French piping tip, pipe the mousse in the shape of a Hersey's kiss and sprinkle with lavender buds.

Enjoy!!