Bittersweet Lavender Infused Chocolate Tart

Crust

Single crust GF pie shell (See my “Pie Crust” recipe or you can use your own favorite)

Filling

1 cup half and half, divided in half

1/8 - 1/4 cup edible lavender (See notes)

2 tbsp sugar

7 oz bittersweet chocolate, finely chopped (See notes)

1 egg

Make pie crust. Roll out large enough for 9 inch tart dish (if you don’t have one, a 9 inch pie pan will work too.)

Press crust into tart pan, prick all over bottom with fork (to prevent bubbling). Then place tart pan on baking sheet.

Bake at 400° until light golden brown (use the time as directed for whatever recipe you are using).

Remove from oven to wire rack.

While pie crust is baking make the filling.

In small heavy saucepan over medium, heat ½ cup of half and half & lavender just until it simmers. Cover & remove from heat. Let steep for 10 minutes.

Pour through strainer into medium heavy saucepan, squeezing as much liquid through as possible & leaving the lavender buds in the strainer.

Add remaining ½ cup of half and half & sugar & bring to a simmer over medium-low heat, stirring occasionally. Once it is simmering, stir constantly & simmer for about 3 minutes. Remove from heat.

Stir in chopped chocolate until it is completely melted, smooth & glossy. It will look lumpy at first, just keep stirring vigorously, it will smooth out! Let cool until warm, but not hot.

In medium bowl, whisk egg until foamy. Whisk about 2 tbsp of warm chocolate mixture into egg. Slowly drizzle remaining chocolate into egg while whisking.

Pour filling into warm crust.

Place tart pan back on baking sheet, return to oven & turn the oven off. Leave in oven for 12-13 minutes, until edges set & middle 4 inches is jiggly when gently shaken.

Place on wire rack to cool for about 1 hour.

Slice & serve plain or with your favorite topping.

Topping Suggestions

Dollop of whipped cream

Light dusting of powdered sugar

Chocolate curls

Chocolate hearts or wedges (I use Trader Joe’s Dark Chocolate Caramel Wedges – usually on the shelves by the checkout)

Drizzle of chocolate ice cream topping (my favorite is dark chocolate)

Lemon wedges (many like the contrast of the lemon to the lavender, just squeeze a little of the lemon on a slice of the tart)

Notes:

You can get edible lavender at some grocery stores or on amazon.

If you are going to eat the tart right away, then use 1/4 cup lavender. But if you are not going to eat it right away or put it in the refrigerator to serve later, then use 1/8 cup lavender. The lavender flavor gets strong as it sets, especially if you put it in the refrigerator.

By chopping the chocolate finely, it will melt easily in the hot liquid mixture, just stir vigorously.