Lavender Honey Cardamom Lemon Dark Chocolate Tart Food
CHOCOLATE-HONEY TART
Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.
Provided by Rozanne Gold
Categories Cake Food Processor Chocolate Dessert Freeze/Chill Easter Kid-Friendly Mother's Day Birthday Honey Party Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spray 9-inch diameter tart pan with removable bottom with nonstick spray. Grind graham crackers with 3 tablespoons butter and honey in processor until fine crumbs form. Press crumbs evenly onto bottom (not up sides) of prepared tart pan. Bake until set, about 10 minutes. Cool.
- Bring cream and lavender just to boil in small saucepan. Reduce heat to low and simmer 5 minutes. Place chocolate in medium saucepan. Strain hot cream mixture into saucepan with chocolate. Stir over medium-low heat just until melted and smooth. Add cocoa powder and remaining 1 tablespoon butter; stir until melted and smooth. Pour chocolate mixture over crust in tart pan. Chill at least 45 minutes (chocolate will be slightly soft after 45 minutes and firm after 2 hours). Cut into wedges and serve. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Let stand at room temperature 1 hour before serving.
- Also called culinary lavender buds; available at many natural foods stores and some farmers' markets and from Dean and Deluca
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- Using a Food Processor, pulse the powdered sugar, almond flour, and lavender into a fine powder. Sift several times until there is less than 1 tablespoon of almond bits left. Add these to the mixture.
- In the bowl of your Stand Mixer with the whisk attachment, combine the egg whites, salt, and cream of tartar. Beat until egg whites are foaming. With the Stand Mixer on medium-high, sprinkle in the sugar about 1 tablespoon at a time. Continue beating until stiff peaks form, about 5-7 minutes.
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