CHOCOLATE and LAVENDER TART
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
A rich dark chocolate tart infused with lavender, served with vanilla ice cream and fresh berries. The pastry is blind-baked for a crisp shell.
Ingredients
- 1 10/13 oz chilled unsalted butter diced
- 4/15 lbs plain (all-purpose) flour
- 1 pinch sea salt
- 2 1/9 oz icing (confectioners’) sugar
- 1 egg
- 1 tbsp cold water
- 3 8/15 oz unsalted butter
- 2/5 lbs dark (bittersweet) chocolate chopped
- 1 tbsp dried lavender flowers
- 4/13 lbs caster (superfine) sugar
- 2 9/11 oz plain (all-purpose) flour
- 6 eggs
- 2 tbsp dark unsweetened cocoa powder
- vanilla ice cream
- fresh berries
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 74.2 mg
- Iron: 2.78 mg
- Magnesium: 22.7 mg
- Phosphorus: 158 mg
- Potassium: 160 mg
- Zinc: 1.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4/15 lbs plain (all-purpose) flour
- 1 pinch sea salt
- 2 1/9 oz icing (confectioners’) sugar
- 1 egg
- 1 tbsp cold water
- 3 8/15 oz unsalted butter
- 1 tbsp dried lavender flowers
- 4/13 lbs caster (superfine) sugar
- 2 9/11 oz plain (all-purpose) flour
- 6 eggs
- 2 tbsp dark unsweetened cocoa powder
- vanilla ice cream
- fresh berries
Prepare
- Dice 1 10/13 oz chilled unsalted butter
- Chop 2/5 lbs dark (bittersweet) chocolate
Let's Cook
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Step 1.
Combine the butter, flour and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar, egg and cold water and pulse again to incorporate the egg.
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Step 2.
Scrape out the pastry and knead gently to form a firm dough. Wrap in cling film and chill for at least 30 minutes.
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Step 3.
Roll the pastry out to 3mm/1/8in thick on a lightly floured surface. Line a 23cm/9in loose-bottomed tart pan with the pastry and chill for at least 20 minutes.
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Step 4.
While the pastry chills, preheat the oven to 200°C/400°F/gas mark 6.
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Step 5.
Prick the base of the chilled pastry case with a fork, line with baking parchment and fill with baking beans. Blind bake for 10 minutes, or until lightly golden brown, then remove the paper and baking beans and return to the oven to bake for a further 3–4 minutes.
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Step 6.
To make the filling, gently heat the butter, chocolate and lavender flowers in a medium saucepan over a low heat, stirring until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time. Pass the mixture through a fine sieve.
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Step 7.
Place the pastry case (still in the tart pan) on a baking sheet and pour the filling mixture into the pastry case, filling it right to the top. Bake for 12–15 minutes, or until just set.
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Step 8.
Remove from the oven and let cool completely in the pan, before removing it. Dust with cocoa powder, cut into portions and serve with vanilla ice cream and fresh berries.