Chocolate, Cardamom and Lavender Tartlets by Angie Hoggett

Chocolate, Cardamom and Lavender Tartlets by Angie Hoggett

Posted by Competition Entrant on 29/11/2013

  • Recipe difficulty: Medium
  • Blog post
  • 0 of 5 0
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Desserts

Ingredients

For the pastry

260g plain flour
1tsp ground cardamon 
1 tbsp fresh lemon zest  
1/2 tsp sea salt  
50g sugar  
7 tbsp butter, cut into pieces and chilled 
1 large egg yolk  
1 tbsp lemon juice  
2 tbsp water, chilled

For the filling

280ml double cream
50g culinary lavender 
340g dark chocolate, chopped
3 tbsp honey
2 tbsp butter 

For the caramalised oranges

2 oranges (peeled and segmented) 
2 tbsp caster sugar 

To serve

4 tbsp creme fraiche

Entered by Angie Hoggett on 29/11/2013

A fresh and fragrant new take on the chocolate tart recipe.

Method

For the pastry

  1. 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 resembles breadcrumbs. 
  2. Add in the egg yolk and then slowly add in the water/lemon juice just until the pastry begins to form when pressed between two fingers. 
  3. Form the pastry into a ball and refrigerate for at least one hour or stick it n the freezer for 15 minutes.
  4. When ready to bake, preheat the oven to 220c.
  5. Press the pastry dough firmly into the tart pans. Prick the dough all over with a fork. Place a sheet of parchment paper over the dough and fill with baking beans. Return to the freezer for just a few minutes so the dough can harden up a bit again. 
  6. 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. 

For the filling

  1. 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. 
  2. Place the chopped chocolate and honey in a large bowl and place a fine sieve on top. Set aside.
  3. 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.
  4. Whisk the cream and chocolate together until smooth. Immediately pour into the prepared pastry tarts. 
  5. Allow the tart to set at room temperature fora couple of hours until completely cool. 
  6. For the caramelised oranges, heat a frying pan until hot, then place the orange segments into the pan. Cook for one minute without turning, to colour the segments, then turn and cook on the other side for a further 30 seconds. Add the sugar and heat gently until just melted and caramelised. 
  7. Serve the chocolate tarts with the caramlised orange segments and a dollop of creme fraiche. 

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Ingredients

For the pastry

260g plain flour
1tsp ground cardamon 
1 tbsp fresh lemon zest  
1/2 tsp sea salt  
50g sugar  
7 tbsp butter, cut into pieces and chilled 
1 large egg yolk  
1 tbsp lemon juice  
2 tbsp water, chilled

For the filling

280ml double cream
50g culinary lavender 
340g dark chocolate, chopped
3 tbsp honey
2 tbsp butter 

For the caramalised oranges

2 oranges (peeled and segmented) 
2 tbsp caster sugar 

To serve

4 tbsp creme fraiche

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