This is the most divine and simple tart from the wonderful Chelsea Winter. In fact every recipe i've made of hers has been such a success!
Here's the recipe so you can give it a go from Chelsea's website and do try some of her other winning recipes as well.
1-2 sheets short sweet pastry
250g dark chocolate
1 cup cream, whipped
3 lavender flowers ( not sprayed)
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. 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.
This one was eaten in a matter of minutes and i know it will be a winner for you as well!