Add all the shortcrust pastry mix, butter and egg to a bowl fitted with a beater and mix on slow speed until a dough has formed (do not overmix). Roll out the pastry to 4-5mm thick. Dock the rolled out pastry and then cut out to line 10” (25cm) flan tins.
Blind bake with baking beans for 15 minutes at 180°C then remove the baking beans and bake for a further 15-20 minutes (until golden).
Place the milk into a saucepan with the lavender flowers and tea bags, then bring to the boil. Allow the milk to cool and infuse for 15 minutes then strain to remove the lavender flowers and tea bags. Re-weigh the milk to ensure you still have 400g, add the cream and DAWN® Crème Brulee Dessert Mix. Whisk together thoroughly and reheat to bring the mix to the boil, stirring continuously. Pour into the prepared pastry case and allow to cool before placing in the chiller to set. Once set, decorate as required.