Make the Crust: In a large bowl, mix together the flour and salt. Add the cold, cubed butter. Using your fingers or a pastry blender, cut the butter into the flour until the mixture looks like coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Crust and Prepare Tart Shells: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a cookie cutter or knife to cut out circles slightly larger than your tart tins. Gently press the dough circles into the tart tins, trimming any excess dough from the edges. Prick the bottom of each tart shell with a fork.

Blind Bake the Tart Shells: Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, until the crusts are lightly golden. Let the tart shells cool completely.

Make the Lavender Honey Infused Cream: While the crusts are cooling, let's make the custard. In a saucepan, combine the heavy cream, milk, honey, and dried lavender buds. Heat over medium heat until it just begins to simmer. Do not boil. Remove from heat and let it steep for 30 minutes to infuse the lavender flavor.

Prepare the Egg Yolks: In a separate bowl, whisk together the egg yolks and salt until lightly combined.

Temper the Egg Yolks: Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly to temper them.

Combine and Cook the Custard: Strain the lavender-infused cream mixture through a fine-mesh sieve to remove the lavender buds. Pour the tempered egg yolk mixture into the strained cream in the saucepan. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon.

Fill the Tart Shells and Bake: Pour the warm custard into the cooled tart shells, filling them almost to the top. Bake at 325°F (160°C) for 20-25 minutes, or until the custard is just set but still slightly jiggly in the center.

Cool and Chill: Let the Honey Lavender Custard Tarts cool completely at room temperature, then refrigerate for at least 2 hours to allow the custard to fully set.