Chocolate Lavender Tart
Tart / Dessert
Back in early 2020, we launched our Bake This! Subscription, where we sent off all of the dry ingredients to make a tasty chocolate dessert at home. This was our first recipe, and it was so exciting to see many home bakers craft this one and enjoy it with friends and family.
We used our lavender milk chocolate in this recipe. It is a seasonal chocolate that is released at the first sight of spring, and is available for a short time. So, if you do not have any of this on hand, you can substitute it for another favourite chocolate. We have tested this recipe with both milk and dark chocolate and find both work well, but using something a bit lighter (or less intense) allows the flavour of the crust to shine.
160 g (1c) k2 milling loftus flour
16 g (2 Tbl) cacao husk, ground
30 g (⅛ c) cane sugar
12 g (2 Tbl) cocoa powder
1 g (¼ tsp) salt
90 g (6 Tbl) emerald butter, cold cubed
12 g (1 Tbsp) ice water
340 g ground lavender dark milk chocolate (or any other preferred baking chocolate)
240 g 35% whipping cream
56 g unsalted butter
Pour all dry ingredients into a medium sized bowl.
Cut your cold butter into small cubes and add it to your dry ingredients.
Using two knives, “cut in” the butter pieces until your mixture resembles a mealy consistency.
Make a well and add in the egg and ice water. Whisk the egg and water in the well and then mix in the dry using a fork or your hands until the dough just begins to hold together.
Shape dough into the form of a disk in your mixing bowl. Cover with a tea towel and place in the fridge for 30 minutes.
While the dough is chilling, preheat the oven to 350F and place a rack into the middle of the oven.
When the dough has cooled, place it onto a clean countertop with a very light dusting of flour. Using a rolling pin, roll out the dough about an inch larger than the tart tin, in order to cover the sides.
Using your rolling pin, start from one side of your circle of dough and roll it up over the pin to transfer it over to your tart tin. Unravel it on top of your tin and gently press it into the sides.
Trim any access dough from the edges of the tart tin to create a level top.
Prick the bottom with a fork in order to allow steam to pass through. Transfer the tin directly into the hot oven and bake for 25 minutes.
When the tart is finished baking, let cool completely before removing it from the tin.
Add ground / chopped chocolate to a medium sized bowl and set aside.
Using a medium sized pot, heat up cream and butter on medium-low heat until hot but not boiling.
Once hot, remove the pot from the heat and pour over chocolate. Let sit for 2 minutes to begin melting then begin to whisk starting in the middle of the bowl and working your way out. You ganache should become homogenous, try not to over-mix, stop when everything is emulsified.
Pour into cooled pastry shell and chill at room temperature for at least one hour before serving. Best eaten day of!
*This dough is quite forgivable at the mixing stage however, try not to overwork it
*This recipe is enough to fit a 10” tart tin with no dough leftover