I love fruit tarts as you’d all know by now! I had some left over tart dough that I cut into circles and froze in between parchment from the last time I made strawberry tarts.
I coated the tart shells in matcha white chocolate from glaze that I made from the matcha financiers (love things with multi-purposes). The coating helps it to stay crisp in the refrigerator. And filled them with blueberry jam and vanilla pastry cream.
Berry jams are so simple to make! These were quite tart so I cooked them with 25% sugar and a splash of lemon juice to finish.
These taste better once they’ve sat overnight and are fully refrigerated.
I’m so careless with typing recipes when I get so excited to share things that I miss out a couple of ingredients here and there sometimes. Just a disclaimer, I am not and never have accepted any sponsorships to do or promote anything and I would not do it unless it’s something I truly believe in. I do not get paid or receive any benefits when I share these recipes either. I’m purely doing this out of the spirit of sharing during this hard period we’re all going through. I have only ever sold the bakes I’ve made. I’ve never believed in ‘advertising as money’. It may be a long term investment, but it also has its risks which I did not feel was necessary to take back in the day as I was doing more than I could cope with. So pardon my mistakes! And let me know if you’ve spotted one – like did you forget the sugar? or eggs?
This chocolate cake is SO simple to make, you don’t need a mixer, you really only need a whisk and a bowl. Because I baked it in a sheet tray, it left me many options to the sizes I could build. I made a tiny cakelet and a 4″ layered cake. I could have made another 2 more cakelets, but I saved the rest wrapped up and placed in the freezer.
If you don’t like lavender, leave it out. But I find the floral flavour of lavender so delicious with dark chocolate. Lavender almost has a ginger-esque/rosemary quality to it. It’s such a complex flavour. Used in moderation it’s luxurious, and too much it tastes like soap. I steep it to taste, most timings I place are just a general guide, so follow your taste!
20g Cocoa powder 102.5g Plain flour 3g Salt 4g Baking Soda
Whisk wet in a bowl, sift dries into wet and whisk until smooth (stop when it’s smooth, don’t overwhisk it) Line a quarter sheet tray with parchment and pour cake mix in Preheat an oven to 350F/170C Bake cake for 18-20 minutes or until set
Lavender Dark Chocolate Cremeux Yield: enough to pipe two 3 layered 4″ cakes
Make an anglaise by placing cream and milk into a pot with lavender buds and bring up to a boil Steep for 5 minutes Strain and measure the milk-cream mixture again, top it up with milk to make 500g Place in a pot and bring up to a boil Whisk yolks and sugar together Temper yolks by whisking hot milk in 3 small additions then bring back to the pot and cook until 80C Immediately strain hot milk mixture over chocolate and let it sit for a few seconds Whisk until smooth, place a piece of plastic wrap touching the surface of the chocolate and refrigerate until set Once cooled, place a piping tip into a piping bag and fill bag with cremeux
Freeze or refrigerate cake Cut circles out by using a cutter or a bowl to trace a circular shape Pipe cremeux Repeat two more times for a 3 layered cake Refrigerate to set Temper at room temperature for 30 minutes before serving, or have it cold straight out of the fridge with a glass of cold milk The texture of the cremeux should be pipable out of the fridge, if not let it sit on the counter until it’s soft enough to be piped
Stir all ingredients together, divide into 3 equal portions and press into tart moulds Freeze until firm Preheat and oven to 350F or 170C Bake for 10-12 minutes Press down again if it has puffed up with a spoon Leave to cool in mold
110g Heavy cream 15g Honey 90g Dark chocolate (valrhona guanaja 70%) 12g Unsalted butter, room temp
Place cream and honey into a small pot and bring up to a boil, turn off heat Immediately pour over chocolate, let sit for a few seconds Stir until smooth Whisk butter in
Spread ~ 1 TBSP hazelnut butter at the bottom of the tart Pour ganache on top of hazelnut butter Grate chocolate on top of ganache Refrigerate to set Once firm, remove tart from mold gently (has to be cold or it’ll fall apart) Sprinkle flaky salt on top of tart just before serving Enjoy at room temperature