Tag: chocolate tart gordon ramsay

Lavender Dark Chocolate Tart

This time of year, it seems like there’s an occasion for a fancy party every time you turn around. Graduations. Mother’s Day. Bridal showers. Baby showers. Wednesday night. Ok, maybe not Wednesday night… although with a cup of tea and a slice of this decadent tart, it might seem like a special occasion.  Of course, it’s perfect for all of those other situations too.

The crust, made from pulverized shortbread cookies, is light but intensely buttery. The dark chocolate ganache filling is rich, rich, rich and velvety smooth. It’s sweetened with just a smidge of honey and infused with a touch of lavender – not so much that it tastes like perfume, just enough to give it a subtle hint of springtime flavor – and it literally melts in your mouth (and on the counter if you leave it out and your house it too warm.) Top it all off with some fresh raspberries and grab some friends to share it with. A little bit of this goes a long way, so there’s plenty to go around.

I recently signed on as a Blogger Ambassador for Walkers Shortbread, and I’m really excited about this partnership. I’ll be honest – when they first approached me, I said no. But as I talked to them more, I could tell that they were really passionate about their product. And their passion totally rubbed off on me. I’ve always known that Walkers is delicious, but I didn’t know that the company is still run by the same family that founded it in 1898, that it’s made with butter from free-range, grass fed cows, or that the company is committed to baking without GMO ingredients, artificial flavors/colors, or preservatives. In fact, their original shortbread only has four ingredients (butter, four, sugar, and salt) – the cookies I make in my kitchen are more complicated than that! It’s no wonder that they taste so good! (Yup, I totally drank the kool-aid. BTW, they aren’t paying me to say this, although they did send me some cookies.)

Walkers also gave me a code for 20% off full-price items: HDSpring. It’s good on their website, WalkersUS.com, until May 24. There are all sorts of fun things on there, so be sure to poke around! (Also, try the stem ginger shortbread. OMG!)

Lavender Dark Chocolate Tart

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 16

  • 10 package Walkers vanilla shortbread cookies (from 5.3 ounce package)
  • ½ cup whole white wheat flour
  • 2 Tablespoons coconut oil or butter, softened
  • ½ pint heavy cream
  • 2 Tablespoons honey
  • 2 Tablespoons dried culinary lavender
  • 12 ounces dark chocolate chips
  • ½ pint raspberries
  1. Heat oven to 350*F.
  2. Pulverize the cookies into a fine powder, either in a food processor or by sealing them in a heavy plastic bags and rolling over them with a heavy rolling pin. Add the cookie crumbs, flour, and oil/butter to a mixing bowl; mix well. Press into a 9-inch tart pan. Bake 20-25 minutes, or until golden brown.
  3. Add the cream, honey, and lavender to a saucepan set over medium heat. Bring to a simmer; reduce heat to low and let the cream steep for 15 minutes.
  4. Pour the chocolate chips into a mixing bowl. Set a mesh strainer over the bowl; pour the infused cream through the strainer. Discard the lavender; stir the chocolate and cream until the chocolate is completely melted and smooth. Pour into the baked tart crust. Refrigerate 30 minutes, or until chocolate is set. Remove from pan and top with raspberries.
  5. Serve chilled or at room temperature.

Calories: 235 Fat: 15.5 Carbohydrates: 24.9 Fiber: 1.0 Protein: 2.7

3.2.1652

 This post was written as part of the Walkers Blogger Buzz Ambassador program. I did not receive monetary compensation, but I did receive cookies to help inspire my recipe. 

Espresso Ganache Tart

Three distinct luscious layers of chocolate and espresso make this tart special.  It starts with a dark chocolate cookie crumb crust, followed by a chocolate and espresso ganache center,  topped off with a glossy pool of more dark chocolate.  It’s truffle, meets fudge, meets mousse, with a strong jolt of caffeine thrown in for good measure.  This tart needs no garnish, not even a sprig of mint.  It is what it is, and it’s proud of it.

I used chocolate wafer cookies to make the crumb crust. but you can any plain chocolate cookie, including chocolate graham crackers.  If you don’t want the espresso flavor,  substitute almond extract, a flavored liqueur like Grand Marnier, or just leave it plain.  Next time I might add a touch of cinnamon or cardamom, which I think would be great with the espresso.

What You Will Need

    for the crust

  • I cup finely ground chocolate cookie crumbs (I used Nabisco’s Famous Wafers)
  • 5 Tbsp unsalted butter, melted
  • 1/4 cup sugar

    • for the filling

  • 1 1/4 cups heavy cream
  • 2 Tbsp espresso powder
  • 10 oz bag of good quality dark or bittersweet chocolate chips
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 1/4 tsp salt

    • for the glaze

  • 3 Tbsp heavy cream
  • 2 oz dark or bittersweet chocolate chips
  • 1 tsp light corn syrup
  • 1 Tbsp warm water

Instructions

  1. Set oven to 350F
  2. Combine the crumbs, melted butter and sugar in a bowl. Stir until all the crumbs are moistened and everything is well combined.
  3. Press evenly into a 9″ tart pan with removable bottom. (You can also use a 9″ pie pan) Cover the bottom and up the sides, using your hands to smooth and pack it firmly.
  4. Bake for about 10 minutes, then cool on a rack for about 20 minutes.
  5. To make the filling, bring the cream just to a boil, take off the heat and stir in the espresso powder. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Stir together until smooth. Combine the eggs, salt and vanilla in another small bowl, and then add to the chocolate. Stir until completely combined.
  6. Pour the filling into the cool crust. Bake for about 20 to 25 minutes until the filling is set along the edges but still a bit loose in the very center. The filling will firm as it cools.
  7. Cool the tart on a rack for an hour.
  8. To make the glaze, bring the cream just to a boil (I did this in the microwave) and add the chocolate. Stir until completely smooth. Add in the corn syrup and the warm water and stir again until smooth and glossy.
  9. Pour over the tart, swirling it around so it coats the top evenly.
  10. Let set for an hour before cutting. If you refrigerate the tart, let it sit out a bit before serving.

Notes

2.2

http://theviewfromgreatisland.com/2013/08/espresso-ganache-tart.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

This kind of deep chocolate tart or flourless cakes is usually served at room temperature, but I Ike them cold, straight out of the fridge.  Whatever your pleasure, this cake is smooth and silky, with a nice crunchy crust and a definite espresso flavor.

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