Yep, another lavender recipe! And I have another one on the way! I guess you could say I’m somewhat infatuated with the perfume-y flower at the moment, but I think there is something about it that is just perfect for the holidays! It’s taste and aroma remind me of rosemary and pine trees, yet a bit more unique with its extra floral note.
I imagine this tart would be positively delicious paired with some vanilla bean ice cream, but it is quite tasty all on its own. The chocolate-y lavender filling is super creamy and decadent, and the salt on top brings the flavors over the top.
What I love most about this tart is the way it fills your home with the rich scent of cardamom as the crust bakes, and the soothing aroma of lavender as the cream steeps.
Since the filling is so rich, it only takes a small slice to satisfy. I found that the extra ganache that I had leftover was absolutely scrumptious with my Salted Honey Lavender Shortbread; just dip half of a square in and enjoy!
Lavender-Cardamom-Dark Chocolate Tart
recipe from here
The recipe states that it makes 1 9″ tart or an equivalent rectangular tart, but I suppose my tart pan wasn’t quite big enough as I found the crust to be a bit thick and I had quit a bit of ganache left over.
- 260g all-purpose flour
- 1 tsp ground cardamom (I used whole cardamom that I ground with a mortar and pestle)
- 1 tbsp freshly grated Meyer lemon zest
- 1/2 tsp sea salt
- 1/4 cup granulated sugar
- 7 tbsp unsalted butter, cut into pieces and chilled
- 1 large egg yolk
- 1 tbsp freshly squeezed Meyer lemon juice
- 2 tbsp water, chilled
for ganache filling:
- 10 oz. heavy whipping cream
- 1/4 cup culinary lavender + more to top
- 12 oz. dark chocolate, chopped
- 3 tbsp honey
- 2 tbsp unsalted butter
- coarse sea salt
- Using a food processor, pulse together the flour, cardamom, lemon zest, salt, and sugar until combined. Add in the butter and pulse until the mixture has the texture of small peas.
- Add in the egg yolk and then slowly add in the water/lemon juice just until the dough begins to form when pressed between two fingers.
- Form the pastry into a ball and refrigerate for at least one hour or stick it n the freezer for 15 minutes.
- When ready to bake, preheat the oven to 425 degrees.
- Press the pastry dough firmly into the tart pan. Prick the dough all over with a fork. Place a sheet of parchment paper over the dough and fill with pie weights or dry beans. Return to the freezer for just a few minutes so the dough can harden up a bit again.
- Bake for about 15 minutes until the edges begin to turn golden. Remove the beans and parchment paper and bake for 10-15 minutes more, or until the crust has turned golden brown all over. Remove from oven and let cool.
- In a medium saucepan, heat the cream and lavender buds to a simmer. Cover and remove from heat. Allow to steep for 10-20 minutes.
- Place the chopped chocolate and honey in a large bowl and place a fine mesh strainer on top. Set aside.
- Add the butter to the cream and lavender and return to a simmer. Remove from heat and pour the hot cream mixture through the sieve over the chocolate/honey. Be sure to press out all of the liquid from the lavender buds.
- Whisk the cream and chocolate together until smooth. Immediately pour into the prepared crust.
- In a mortar and pestle, rub together an equal amount of sea salt and lavender and sprinkle over the chocolate.
- Allow the tart to set at room temperature fora couple of hours until completely cool. Serve at room temperature.