Mini Chocolate & Lavender Tart
by
Juliana Penteado
The combination of chocolate and lavender is pleasantly surprising to the palate. The additional floral and aromatic qualities of the lavender carry through the rich notes of the chocolate and the sweet, buttery tart crust.
Tarts are thought to have been created for nobility in the 16th century. The smaller version, the tartlet, is single-serving dessert that has increasingly grown in popularity and can now be found in bakeries world-wide.
- Level
Advanced
- Cooking
3h+
- Overral
4h+
- Ready
58% Chocolate Chip
100gMini Puffed Chocolate Cereal
To taste
Chocolate & Lavender Ganache
Lavender Essential Oil
1 drop35% Chocolate Chip
380gHeavy Cream
200mlWhiskey
1tbspFlaky Salt
to taste
Tart Crust
All-Purpose Flour
450gPowdered Sugar
180gSoftened Butter
240gEgg
2Egg Yolk
2Almond Flour
60gCornstarch
50gBaking Spray
To tasteSalt
4g
Equipment
Parchment Paper
Stand Mixer
Acetate Sheet
Perforated Ring Mold
Sheet Tray
58% Chocolate Chip
100gMini Puffed Chocolate Cereal
To taste
Chocolate & Lavender Ganache
Lavender Essential Oil
1 drop35% Chocolate Chip
380gHeavy Cream
200mlWhiskey
1tbspFlaky Salt
to taste
Tart Crust
All-Purpose Flour
450gPowdered Sugar
180gSoftened Butter
240gEgg
2Egg Yolk
2Almond Flour
60gCornstarch
50gBaking Spray
To tasteSalt
4g
Equipment
Parchment Paper
Stand Mixer
Acetate Sheet
Perforated Ring Mold
Sheet Tray
Mini Chocolate & Lavender Tart
Juliana Penteado
Melt 380g of 35% chocolate in a double boiler on low heat. Be careful not to boil the water
Add 200ml of heavy cream to a sauce pan. Heat until just warm to the touch
Add the heavy cream into the chocolate, ⅓ at a time. Mix well with each addition
Add flaky salt to taste
Add 1 drop of lavender essential oil
Add 1tbsp of whiskey
Mix thoroughly to combine all the ingredients
Transfer to a container with a spout. The Chocolate & Lavender Ganache is ready
Add 450g of all-purpose flour to a stand mixer bowl
Add 180g of powdered sugar
Add 240g of softened, unsalted butter
Add 4g of salt. Mix on medium speed with the paddle attachment until the butter breaks into small pieces
Add 2 eggs, one by one, on low speed. Mix until eggs are fully incorporated
Add 60g of almond flour and 50g of corn starch. Mix on low speed until a uniform dough is formed
Knead the dough on a clean work surface until it is smooth
Cut the dough in half and wrap it in cling film. Let the dough rest in the refrigerator for 60m until firm
Place one half of the dough between 2 sheets of acetate
Roll the dough out to 2½mm in thickness
Use a strip of paper to measure the circumference of a perforated ring mold
Remove the sheet of acetate from the top of the rolled out dough
Make a square by cutting the edges of the dough using the strip of paper as a ruler
Use the ruler to cut strips in the dough
Cover the strips with the acetate and place in the refrigerator for 20m until firm
Place the other half of the dough between 2 sheets of acetate
Roll the dough out to 2½mm in thickness
Carefully remove the top sheet of acetate
Punch the dough with a ring mold. Cover with the acetate and place in the refrigerator
Let chill in the refrigerator for 20m until firm
Preheat an oven to 154 °C
Spray a baking tray with cooking spray. Distribute evenly
Spray the ring molds with cooking spray
Carefully peel the acetate from the chilled, punched dough. Pull off the extra dough, leaving just the rounds
Place the rounds onto the baking tray about 1in apart
Place the ring mold on top of the rounds
Carefully peel the acetate from the chilled strips of dough
Place the strips inside of the ring mold
Press the dough to the walls and the bottom edge of the tart rings
Trim the edges with a knife
Bake at 154 °C for 23m until light golden brown. Remove from oven. Lower the oven to 121 °C
Remove the ring molds
Brush the entire tart crust with egg yolk
Bake at 121 °C for 12m until bright golden brown
The tart crust is ready
Fill the tart crusts, to the top, with chocolate lavender ganache
Place the tart crusts on a baking tray
Cool in the refrigerator for 30m until the ganache is firm
Bring water to a simmer in a pot on medium heat
Melt 100g of 58% chocolate in a double boiler. Do not let boil the water
Fill a piping bag with the melted chocolate
Place a tartlete on a piece of parchment paper. Cut the tip of the piping bag. Quickly draw a pattern on the surface
Garnish with mini puffed chocolate cereal
The Mini Chocolate & Lavender Tartlete is Ready. Enjoy!