Chocolate tart with berries & lavender cream
There’s no denying it – this tart is a real looker. If it were a human, it would be a very tall, dark and attractive specimen gazing at you seductively across a crowded room, and you would be powerless to resist it’s charm. Rich chocolate in a crisp buttery shell, adorned with fresh berries and cream with a hint of lavender. If you’ve never eaten anything laced with lavender before, you might think it’s like chomping on a mouthful pot pourri, but it actually just imparts a beautiful delicate flavour. If you don’t have any or don’t want to use it, it’s still just as nice as a chocolate tart without.
A tart case like this is only about $15 from any homeware shop. You can use any shape tart/pie/flan/quiche dish, though.
If you do want to make your own pastry, here’s the recipe.
Ingredients
1-2 sheets short sweet pastry (or make your own – but use this method for blind baking it)
250g dark chocolate
250ml cream
25g butter
1 cup cream, whipped
1/2 cup chopped nuts (optional)
3 lavender flowers (organic – not sprayed)
1 x punnet fresh raspberries, or halved fresh strawberries (if not in season, use freeze dried fruit or your favourite fruit)
Method
Preheat the oven to 200c fan bake.
Place the pastry on a clean floured work surface and roll it out to 3/4 of its original thickness, so it’s a bit bigger than the shape of your flan tin. You can join pieces of pastry together with a little water to make the right shape if need be.
Line the flan tin with the pastry, folding the excess pastry over the sides of the tin, then roll the rolling pin over top to trim it neatly. Prick the bottom with a fork about 10 times then bake in the oven for around 10 minutes or until golden brown all over – if it’s undercooked it will go soggy. Remove from the oven and cool.
In a double boiler, heat the chopped chocolate and cream until melted, stirring continuously. Add the butter and stir to combine.
Very carefully remove the pastry case from the tin (it will be rather delicate as it’s quite thin). Gently place on a board or serving plate. Carefully pour the chocolate mixture in to almost fill it. Sprinkle on the nuts (if using). Leave to set in the fridge on an even surface.
Chop the lavender flowers finely and fold through the whipped cream. Spoon the cream over the top of the tart and scatter fresh raspberries or strawberries over top. Garnish with extra lavender flowers.
Hi
I made this yesterday & it’s in the fridge but just wondered if I can freeze it for later?
What type of chocolate do you use? Cooking chocolate or something like whitackers or Cadbury?
Whittakers x
I have made this a couple of times and it’s always stunning. Thinking about it again for tonight hmmm
Hi Chelsea, if I wanted to add a hint of chilli what would be the best form of chilli to use? Only want a very small hint.
Thanks,
Hey Chelsea would this work with white chocolate? And could I freeze this?/ how many days ahead could it be made?
Hi Chelsea, my chocolate mixture won’t set. I made it last night and for some reason it’s still quite runny this morning? Did I not heat the chocolate/cream mix up enough or could there be some other reason?
Hi Katie, what kind of choc did you use?
Do you think I could do little individual ones?
Yes indeed!
Hi Chelsea,
Would you be able to freeze this??
Hi, do you need to blind bake the pastry (ie, put rice into it) or can you bake it with nothing in it and it will hold its shape? Thanks :)
With storebought pastry you don’t usually need to blind bake with beads – yes for homemade :)
Is this able to be made the night before it is needed?
Yes it is.
Hi, Just wondering if this would be suitable to make the night before it was needed?
Also sorry to spam but my chocolate is going lumpy instead of shiny and smooth and butter pools on top. Am I over heating it?
Hmmm what kind of chocolate did you use? Did you use the exact method in the recipe?
Help!! Every time I cook the pastry the sides reduce and collapse down the sides of the tart tin. What do I do!
Hi Danielle, leave it longer in the fridge to cool off – maybe an hour or two, that should help. And make sure the oven is nice and hot – maybe turn it up 10c.
Could you make this the day before and leave in the fridge?
Yes!
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Your website is fabulous! I love cooking – baking especially but generally only pick the quick, cheats recipes as I have three mini meez! Tart looks delicious with a simple procedure, likewise the white chocolate cheese cake and festive bowl. Keep up the good work and best of luck with your future foodie endeavours!
Hi. I would like to buy a tart pan like that.
Could you tell me what size is that tart pan that you used? I love the rectangular shape!!
Thanx,
CiCi
Hi Cici, it’s about 360mm long by 45mm wide. it’s cool!
You also did this with Ginger and Orange in a magazine. Reckon you could post that one?
Hi Anya, you just add the zest of 4 oranges and a little chopped crystallised ginger to the chocolate liquid and…Bob’s your Aunt!
this looks absolutely delicious! can’t wait till I try this…thanks for the recipe :)
Where do you get lavender flowers from!?
Good question… and the answer is, hopefully you’re lucky enough to live near someone who has a bush of lavender in their garden… that’s how I got mine!
What temperature is one doesn’t have fan-bake? Looks devine and easy to make
Hi Helen, thank you! Fan bake means 10c less than non fan bake as a general rule. So 180c!
If I use round tin that will be fine?
Hi Alma,
Sure, any size tin will work just fine.
Great looking tart, Im about to try my hand at making it now. Just wondering how well it lasts at room temperature? Im taking it to a friends bbq so just a bit nervous about it melting. Any advice? Thanks.
Hi Kay, I think you could safely pour the chocolate in and just it would be fine for a day, even out of the fridge (I did when I made it) as the chocolate eventually sets at room temperature. It’s best to take the cream and berries along separately and put them on just before serving. Hope it goes well and enjoy the BBQ!
Hi Chelsea,
This tart looks fabulous, I can’t wait to try it! What size tart case did you use? Cheers, Steph
Hi Stephanie, mine was 37cm x 15cm, but anything around that total area would work fine. Let me know how it goes!
Looks delicious!!! ….So delicious in fact that I will definately try it out this weekend!!