02nd Jul 2018
This decadent yet deceptively simple dessert is perfect for preparing ahead of time. The rich chocolate ganache is delicately flavoured with Earl Grey and pairs beautifully with the floral-infused lavender cream. To serve, add edible flowers, sprinkle with crushed pistachios and sea salt flakes and add a few fresh raspberries.
Earl Grey and Chocolate Tart with Lavender Cream
For the crust
47g almond meal
50g cane sugar
65g cocoa powder
115g rice flour
75g melted coconut oil
¾ tsp sea salt
For the ganache
2 tins full fat coconut milk (chilled in fridge)
300g 70% chocolate
2 tbsp maple syrup (optional)
pinch of sea salt
6 good quality Earl Grey tea bags
For the lavender cream
1 tin full fat coconut milk (chilled in fridge)
1½ tbsp lavender (make sure it is food grade)
2 tbsp icing sugar or maple syrup (maple syrup will give a runnier consistency)
1 tsp vanilla extract
Preheat the oven to 180°C fan/200°C/gas mark 6. Combine all the crust ingredients in a food processor and then tip contents into 23cm greased tart tin and gently press with your fingers until the mixture evenly covers the dish. Prick with a fork and place in the fridge for around 20 minutes to chill. Remove from the fridge and place into the preheated oven for 15-20 minutes.
To make the ganache, carefully scoop out the thick coconut cream from the top of one tin and the entire contents of the other into a saucepan. Bring to the boil, add the tea bags, remove from the heat, cover and let steep for 10 minutes. Take out the tea bags, put back on the heat and when the milk is boiling, remove from the heat and add the chocolate, stirring well until combined, then add the maple syrup. Let the mixture cool down and pour into the tart dish. Place tart in the fridge to chill for a minimum of 3 hours.
For the lavender cream, scoop out the cream from the top of the coconut milk. Heat gently until bubbling, add the lavender, remove from the heat, cover and let steep for 10 minutes. Pass the mixture through a sieve to remove the lavender. When cool, add the vanilla and add sieved icing sugar or maple syrup. Then, when completely cool, put in the fridge to thicken for around 1-3 hours. If you prefer a pouring consistency, leave in the fridge for less time.
Suzanna Melinn runs Banana Melon Kitchen, a plant-based food start-up based in Cork city. Banana Melon Kitchen is a fusion of food and art; they make edible alchemy with an emphasis on colour and creativity, using plants only. Follow her on Instagram @bananamelonkitchen.
Flowers supplied by Leamlara flowers. Contact [email protected]
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