Lavender Dark Chocolate Tart

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lavender dark chocolate tart with raspberries

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.

lavender dark chocolate tart with raspberries

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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 with raspberries

Lavender Dark Chocolate Tart

Lavender Dark Chocolate Tart

Yield: 16
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Ingredients

  • 10 package [b]Walkers vanilla shortbread cookies[/b] (from 5.3 ounce package)
  • 1/2 cup [b]whole white wheat flour[/b]
  • 2 Tablespoons [b]coconut oil or butter[/b], softened
  • 1/2 pint [b]heavy cream[/b]
  • 2 Tablespoons [b]honey[/b]
  • 2 Tablespoons [b]dried culinary lavender[/b]
  • 12 ounces [b]dark chocolate chips[/b]
  • 1/2 pint [b]raspberries[/b]

Instructions

  2. Heat oven to 350*F.
  3. 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.
  4. 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.
  5. 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.
  6. Serve chilled or at room temperature.
Nutrition Information

Amount Per Serving Calories 235 Total Fat 15.5g Fiber 1g Protein 2.7g
© Lauren Keating (Healthy-Delicious.com)
Lavender Dark Chocolate Tart 1

 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. 

Comments

  1. Eileen deCamp says

    05/18 at 7:50 pm

    Walker’s makes a Raspberry shortbread too that would be yummy with this. I just made it tonight and can’t wait to try it. I used one 5.3 oz box of regular Walker’s Shortbread. I couldn’t find the vanilla. The package was 5.3 oz and had 8 shortbread cookies in the package.

    Reply

  3. Joanne says

    05/11 at 11:54 am

    I’ve baked with Walkers before and they really do make for a great crust! I love the addition of lavender to this. It really makes the tart something special!

    Reply

  4. Emily @ Relishments says

    05/11 at 6:47 am

    Lavender, shortbread, raspberries and chocolate? Did someone give you a list of my favorite things before you created this recipe? Sounds amazing, can’t wait to try it!

    Reply

  5. Sarah says

    05/10 at 1:44 am

    God, is there anything better than a chocolate and raspberry tart? I love the idea of using shortbread in the curst, and lavender sounds perfect too.

    Reply

  6. Carrie @ Bakeaholic Mama says

    05/09 at 11:58 am

    I am obsessed with lavender in sweets. I use it mostly with citrus and have never had it with chocolate. What a great combo! I can’t wait to try.

    Reply

  9. Jessica S. @ Floptimism says

    05/09 at 7:42 am

    I’ve never had lavender in a dessert before (actually, scratch that, I’ve never eaten lavender in anything before!) but this recipe looks so fantastic, I just may have to give it a try. Where can you find it?

    Reply

    • Lauren Keating says

      05/09 at 6:41 pm

      McCormick sells on and they carry it in most grocery stores. Its in a glass bottle. You can also find it at gourmet stores like Williams Sonoma and Penzey’s.

      It’s great in lemonade too… a little bit goes a long way!

      Reply

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