Right, we actually had a five course meal planned out for that Sunday we cooked at our friend Marina’s house. Did I mention about the Sunday? I don’t remember to be honest.
So far, we’ve shared the baked brie, we’ve also shared the stuffed portobello mushrooms. We’re still missing the fresh herb butter served on steak & the cherry tomato tart. I’m waiting for mel to re-make the butter though because the pictures were awful & made it look completely unappetizing. And mel is throwing a tantrum & refusing to post the cherry tomato tart…… much to my dismay & protestation. I’ve tried reasoning with him, pleading, yelling, threatening to kick him off the blog entirely. It’s so not happening.
What this means is that we’re skipping two courses & moving straight to dessert. I’d normally be happy about this… but you guys didn’t taste how good the other two courses were. And my photographs for the cherry tomatoes! SO BEAUTIFUL! Yea, I’m irritated.
He’s stubborn though & I’m full of empty threats.
The tart is pretty damned good though. I’m only sorry I’ve spent the whole time talking about other items.
For those of you unfamiliar with lavender, it’s that flower people usually dry & put in with their clothes to make them smell nice. Or found in creams. Essential oils. Stuff that generally smells divine. Not usually something people cook with though. At least not often. It is amazingly delicious however & in this case a perfect accent for the dark chocolate.
I had seen tis recipe on another blog that has fantastic food photography. I mean FANTASTIC food photography, & I was so head over heals smitten with the writers images that I decided to recreate a version of the recipe for myself. John compared this to eating laundry detergent…. I’m not sure he knows what he was talking about. Everyone else loved it. At least that’s what they said. Maybe they weren’t being honest?
Judge for yourselves.
…this recipe was adapted from Desserts for Breakfast.
Ingredients, crust: (will line two tart tins)
- 260g flour
- 1.50 tsp ground cardamom
- 20g lemon zest
- 57g sugar
- 100g butter, cold & cubed
- 1 egg yolk
- 15ml lemon juice
- 30ml cold water
1. combine all the ingredients in a food processor & pulse until the mixture is the size of peas.
2. grease the tart tins & then press half of the crust mixture into each tin. Place the tins in the freezer for 15 minutes.
3. pre-heat the oven to 220C & blind bake for 13 to 15 minutes. Remove the baking weights & continue to bake for an additional 5 minutes or until the crust is a nice golden colour.
4. allow to cool before filling.
- 427g heavy cream
- 0.5 cup dried lavender buds
- 510g dark chocolate, 70%
- 60ml honey
- 30g butter
1. chop the dark chocolate into small pieces & place in a bowl. Set it aside for later.
2. place the cream lavender buds into a small pot on the stove and bring to a simmer. As soon as it starts to simmer, remove from the heat & allow to steep for 10 minutes.
3. add the butter & return to the heat, as soon as the mixture starts to simmer again, remove it from the heat and pour it through a sieve onto the chocolate.
4. add the honey & stir until all the chocolate has melted.
5. allow the mixture to cool for 10 or 15 minutes & then pour it into your prepared tart shells. If the mixture isn’t allowed to cool, the tart shell will not maintain a nice crunch.
6. allow the chocolate to set before serving, this may take several hours. If desired, once it reaches room temperature it can be put in the fridge to speed up the process.
…for more recipes from us, check out our archives.