Dark Chocolate Lavender Tart
Total time
- 2 cups all purpose flour
- 1¼ teaspoon ground cardamom
- 1 tablespoon orange zest
- ¼ cup sugar
- 7 tablespoons butter, cold and cubed
- 1 egg yolk
- 1 tablespoon freshly squeezed orange juice
- 2 tablespoon water, cold
- pinch of sea salt
- For the Chocolate Ganache Filling
- 10 oz. heavy cream
- ¼ cup dried lavender buds
- 12 oz. dark chocolate, chopped
- 3 tablespoons honey
- 2 tablespoons butter
- pinch of sea salt
- Place orange zest and sugar in a small bowl. Mash together with the back of a spoon until sugar becomes moist and fragrant.
- In a food processor, place flour, cardamom, and sugar-orange zest mixture. Pulse a few times to combine.
- Add cubed butter to the food processor and pulse until the butter is the size of small peas.
- While the food process is running, add egg yolk, orange juice, and, water.
- Pour the contents into a bowl and form into a ball, cover with seran wrap and chill for 1 hour.
- Preheat the oven to 425 Fahrenheit.
- Spray 9 inch tart pan with baking spray.
- Press dough into tart pan, making sure to press up the sides.
- With a fork, prick the bottom of the tart several times, cover with parchment paper and weigh down with pie weights.
- Bake for about 15 minutes or until the crust is a slightly golden color.
- Remove tart form oven, remove parchment and weights and return to oven for 3-5 minutes or until the crust has become completely golden.
- Remove crust from oven and let cool.
- For Chocolate Ganache Filling
- In a heavy-bottomed pot, place the cream and dried lavender buds.
- Heat until the cream barely simmers.
- Cover, remove from heat, and let steep for 10 minutes. Do not let the cream boil or the taste of lavender will over-develop.
- In a large heat-proof bowl, place chocolate and honey. Place fine mesh strainer on top and set aside.
- After the cream has steeped, and butter to the pot and barely simmer again until the butter melts.
- Remove from heat and pour into sieve.
- Press the lavender buds with the back of a wooden spoon to release all the cream.
- Discard buds.
- Let cream heat the chocolate for 2-3 minutes.
- Whisk until chocolate is smooth and shiny.
- Immediately pour into prepared crust.
- Sprinkle with sea salt, if using.
- Chill tart in refrigerator for 1-2 hours.
- Enjoy!
Recipe by I bake he shoots at http://ibakeheshoots.com/dark-chocolate-lavender-tart/
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