Lavender chocolate tarts
Mon, 3 Nov 2014
I have been adding lavender to my food for many years. Think of this unique flavour as another herb in your kitchen.Add too much and it can take over but a small sprinkle will bring a depth of flavour and an extra layer of taste to your dish. It makes a great partner with chocolate or any red berries. Try sprinkling lavender sugar over strawberries or a fruit salad.
These tarts are made with my delicious Belgian chocolate sauce. As there is so much chocolate in the sauce you need to warm it up to make it pourable and then once cool the consistency will set again.
Adding the lavender sugar to the chocolate pastry just brings a depth of flavour and does not overpower.
- 1 cup (150g) all purpose flour
- 1/4 cup (50g) Considered lavender sugar
- 1 heaped tbsp cocoa powder
- Pinch of salt
- 3ozs (85g) cold butter cubed
- 1 egg yolk
- 2 tbsp of Greek yogurt
- 1 jar of Considered Belgian chocolate sauce
- 1. Place flour, cocoa powder, salt and sugar into a bowl.
- 2. Add the cold butter and work into a breadcrumb consistency
- 3. Add the egg yolk and Greek yogurt to bring together into a dough.
- 4. Turn out into clingfilm. Form into disc and refrigerate for 30 mins.
- 5. Butter and line the tart tins with discs of parchment.
- 6. Roll out the dough and line the tart tins with the pastry.
- 7. Prick the base with a fork to let steam escape.
- 8. Take a piece of foil, spray with oil and place in tart case. Fill with baking beans.
- 9. Bake for 15mins. Remove foil and beans, bake for a further 5mins until the case is dry.
- 10. Allow to cool. Right before serving, heat the jar of chocolate sauce in microwave for 30 secs or by standing jar in a bowl of warm water until it changes to pouring consistency.
- 11. Pour ¼ jar into each case and sprinkle with the lavender sugar. Serve and enjoy!
Let me know if you make these and how you get on #consideredbyhj
Products used: Belgian Chocolate Sauce3520112 Lavender Sugar3520109 Mini Tart Pans3530107 Measuring Spoons3513108