Lavender and lemon syllabub in an almond pastry tart from The Floral Baker: Cakes, Pastries and Breads by Frances Bissell

Ingredients

• grated zest of 1 lemon
• chilled water
• 4 tablespoons dessert wine
• 1 teaspoon lavender flowers
• 300 ml/10 fl oz/1¼ cups whipping cream
• 2 teaspoons lemon juice
• 300 ml/10 fl oz/1¼ cups double cream
• 50 g/2 oz/⅓ cup ground almonds
• 100 g/3½ oz/1 stick unsalted butter, chilled and diced
• icing sugar
• 1 egg, separated
• 200 g/7 oz/1¾ cups plain flour