Ok. So, it seems my lavender obsession is getting out of hand. Listen! I’m admitting it, ok? No need to insult me.
Eh…whatever. Insult me all you want. I’ve got a big bag of lavender so it’s springtime in your face! Ok, maybe not in your face, but definitely on your screen.
Anyways, I haven’t tried lavender in everything but if I had to rate my recent pairings, it would look like this:
- Dark chocolate: it pairs extremely well. Hence, the dark chocolate lavender tart I shoved in my face this weekend. Thalia thinks so too. Her dark chocolate lavender cake looks divine!
- Lemon. It pairs very well, that’s why Dave tried to eat all of the lemon lavender bundt cake behind my back.
- White Chocolate. It pairs well; make some white chocolate lavender cookies when you need an elevated snack.
This dark chocolate lavender tart is really good, people. It’s silky smooth and not overly sweet. Plus the lavender gives an elegant note to the creamy dark chocolate. Seriously guys…if you want your friends to think you’re some kind of baking wizard, make this tart. It’s impressive and pretty easy to make, win-win.
Well then…it seems my lavender experimentation is a success in the sweets department. Maybe now I should try my luck with the savory. What do you guys think of a lavender-infused hot sauce? Too much?
Recipe for the Dark Chocolate Lavender Tart
- 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.