The stuff that dreams are made of

by April on September 26, 2011

You know how sometimes you’re thumbing through past issues of cooking magazines at the Sunday breakfast table when you’re slapped in the face by a dessert you somehow overlooked?

(Let’s just pretend that doesn’t sound crazy.)

I was set to make an apple tart yesterday when that very thing happened to me. I came across the recipe for this tart, and it immediately erased any longing for apple and replaced it with three words: chocolate, lavender, honey. Oh this tart.

What a combination! Floral, sweet, a touch of bitterness. Doesn’t it sound deliciously complicated? Well it’s not. You’ll whip this up with 30 minutes of hands-on work, but it’ll taste like you slaved away for hours.

Then you’ll be so grateful that I periodically review every culinary magazine I’ve ever bought. You know, just in case I missed something.

Chocolate Tart with Lavender and Honey

Recipe from Bon Appétit, April 2008. Makes 10–12 servings.

You’ll need:

    • Nonstick vegetable oil spray
    • 5 ounces chocolate graham crackers
    • 4 tablespoons unsalted butter, room temperature, divided
    • 1 tablespoon honey
    • 1 cup whipping cream
    • 2 teaspoons dried lavender blossoms
    • 12 ounces semisweet chocolate chips
    • 1 tablespoon unsweetened cocoa powder
  1. Preheat oven to 350°F. Prepare a 9-inch tart pan with removable bottom with nonstick vegetable oil spray.
  2. In the food processor, grind graham crackers with 3 tablespoons butter and honey until fine crumbs form. Press crumbs firmly and evenly onto bottom (not up sides) of tart pan.
  3. Bake about 10 minutes, and let cool.
  4. In a small saucepan, bring cream and lavender just to boil. Reduce heat to low and simmer 5 minutes longer.
  5. Pour chocolate chips into a medium saucepan. Strain hot cream mixture over chocolate, discarding the lavender buds. Stir over medium-low heat just until smooth and melted.
  6. Add cocoa powder and last tablespoon of butter; stir until smooth. Pour chocolate mixture evenly over crust in the tart pan. Chill 45 minutes to 2 hours, depending on how firm you want the filling. Cut tart into wedges and serve. Note: You can make this tart one day in advance. Cover and keep chilled, letting it stand at room temperature for one hour before serving.

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