Lavender-Cardamom-Dark Chocolate Tart

Yep, another lavender recipe! And I have another one on the way! I guess you could say I'm somewhat infatuated with the perfume-y flower at the moment, but I think there is something about it that is just perfect for the holidays! It's taste and aroma remind me of rosemary and pine trees, yet a bit more unique with its extra floral note.

I imagine this tart would be positively delicious paired with some vanilla bean ice cream, but it is quite tasty all on its own. The chocolate-y lavender filling is super creamy and decadent, and the salt on top brings the flavors over the top.

What I love most about this tart is the way it fills your home with the rich scent of cardamom as the crust bakes, and the soothing aroma of lavender as the cream steeps.

Since the filling is so rich, it only takes a small slice to satisfy. I found that the extra ganache that I had leftover was absolutely scrumptious with my Salted Honey Lavender Shortbread; just dip half of a square in and enjoy!

Lavender-Cardamom-Dark Chocolate Tart

recipe from here

The recipe states that it makes 1 9" tart or an equivalent rectangular tart, but I suppose my tart pan wasn't quite big enough as I found the crust to be a bit thick and I had quit a bit of ganache left over.

ingredients:

for pastry:

• 260g all-purpose flour
• 1 tsp ground cardamom (I used whole cardamom that I ground with a mortar and pestle)
• 1 tbsp freshly grated Meyer lemon zest
• 1/2 tsp sea salt
• 1/4 cup granulated sugar
• 7 tbsp unsalted butter, cut into pieces and chilled
• 1 large egg yolk
• 1 tbsp freshly squeezed Meyer lemon juice
• 2 tbsp water, chilled

for ganache filling:

• 10 oz. heavy whipping cream
• 1/4 cup culinary lavender + more to top
• 12 oz. dark chocolate, chopped
• 3 tbsp honey
• 2 tbsp unsalted butter
• coarse sea salt

pastry:

1. Using a food processor, pulse together the flour, cardamom, lemon zest, salt, and sugar until combined. Add in the butter and pulse until the mixture has the texture of small peas.
2. Add in the egg yolk and then slowly add in the water/lemon juice just until the dough begins to form when pressed between two fingers.
3. Form the pastry into a ball and refrigerate for at least one hour or stick it n the freezer for 15 minutes.
4. When ready to bake, preheat the oven to 425 degrees.
5. Press the pastry dough firmly into the tart pan. Prick the dough all over with a fork. Place a sheet of parchment paper over the dough and fill with pie weights or dry beans. Return to the freezer for just a few minutes so the dough can harden up a bit again.
6. Bake for about 15 minutes until the edges begin to turn golden. Remove the beans and parchment paper and bake for 10-15 minutes more, or until the crust has turned golden brown all over. Remove from oven and let cool.

filling:

1. In a medium saucepan, heat the cream and lavender buds to a simmer. Cover and remove from heat. Allow to steep for 10-20 minutes.
2. Place the chopped chocolate and honey in a large bowl and place a fine mesh strainer on top. Set aside.
3. Add the butter to the cream and lavender and return to a simmer. Remove from heat and pour the hot cream mixture through the sieve over the chocolate/honey. Be sure to press out all of the liquid from the lavender buds.
4. Whisk the cream and chocolate together until smooth. Immediately pour into the prepared crust.
5. In a mortar and pestle, rub together an equal amount of sea salt and lavender and sprinkle over the chocolate.
6. Allow the tart to set at room temperature fora couple of hours until completely cool. Serve at room temperature.

White Chocolate Mascarpone Pistachio Brownies with Cardamom-White Chocolate Sauce

Okay, I am clearly having a brownie thing lately. It happens, you know? Anyways, I got the idea in my head a few days ago for a white chocolate brownie, and since then, I could not stop thinking about it! The thought intrigued me; I've never had, let alone seen a white chocolate brownie before, but I imagined that they would be elegant and unique.

I remembered how gorgeous my Mascarpone Brownies with a Honey-Chocolate Sauce turned out and I thought it would be interesting to adapt the recipe for a white chocolate brownie. Naturally, I had to change up the flavor profile, so I added in some pistachios. I also replaced honey in the sauce with cardamom which pairs magically with the pistachios. 

These white chocolate wonders turned out far better than I could have hoped for. Though, I'm not sure if I'm comfortable calling them brownies. They seem to be in a category all their own. They are soft, yet fudgy, and so unusual that they are sure to wow your friends and family. Plus, they are far easier to make then they appear (and sound, boy is that title a mouthful)!

White Chocolate Mascarpone Pistachio Brownies

recipe generously adapted from here

ingredients:

• 3/4 cup all purpose flour
• 3/4 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup + 6 tbsp unsalted butter
• 6 ounces white chocolate, chopped (or you can use chips; I used disks from Whole Foods)
• 8 ounces mascarpone (my container had actually 8.8 ounces so I just threw it all in)
• 1 cup granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3/4 cup chopped, roasted pistachios (plus more for garnish)

1. Preheat the oven to 350 degrees. Grease an 8x8-inch baking dish and set aside.
2. Combine the flour, baking powder, and salt in a small bowl and set aside.
3. Melt the white chocolate and 1/2 cup of butter together in microwave, checking and stirring every 30 seconds.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, 6 tbsp butter, and sugar until combined. Add in the eggs one at a time, mixing thoroughly after each addition. Add in the vanilla and mix to combine. Pour in the melted chocolate mixture and beat until combined.
5. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined.
6. Stir in the pistachios by hand.
7. Pour the batter into the prepared baking dish. Bake for about 45 minutes or until the brownies are set and top is golden-brown.
8. Remove from oven and allow them to cool to room temperature. Then, pop them in the fridge so they get nice and chilled. Trust me, they are FAR better cold and much easier to cut. Serve with warm Cardamom-White Chocolate Sauce and a garnish of chopped pistachios (the cold brownies with the warm sauce is totally where it's at.)

Cardamom-White Chocolate Sauce

• 1/2 cup heavy cream
• 8 cardamom pods, crushed
• 5 ounces white chocolate

1. Place the cardamom pods with seeds in a small sauce pan over medium-high heat. Stir until pods brown, about 5 minutes. Add the cream and bring the mixture to a light boil, then reduce heat to low and simmer for about 10 minutes.
2. Turn the heat off and cover. Let steep at room temperature for about 30 minutes and then strain out the cardamom pods and seeds.
3. Return the now cardamom infused cream to the stove and bring to a light boil. Turn off the heat and stir in the chocolate until fully melted and combined.
4. Server warm over the brownies!

A Valentine's Feast Part 2- Dark Chocolate Souffles with Cardamom Crème Anglaise

This is Part 2 of my Valentine's Day feast that I made for my boyfriend Mikey and I. This is the dessert! The main course can be found in Part 1.

The Souffles turned out fantastic which was especially exciting since they are the first souffles that I have ever made, but it's the Crème Anglaise that really stole the show! I loved the sweet sauce with the bittersweet souffles! I will absolutely be making these again. I loved how easy it was for me to just make them ahead of time and then just pop them in the oven when we were ready for them! The best part is, you can just pour the Crème Anglaise into an ice cream maker and it will turn into glorious cardamom ice cream- which I have not yet tried, but am certainly looking forward to with our leftover custard.

Oh, also, WHY HAVE I NEVER COOKED WITH CARDAMOM BEFORE?! Seriously... it may be my new favorite spice.

Dark Chocolate Souffles

recipe from here

ingredients:

• 5 ounces bittersweet chocolate, chopped
• 1 tbsp unsalted butter
• 1/4 cup + 3 tbsp caster sugar
• 2 tbsp all-purpose flour
• 1 tsp unsweetened cocoa powder
• 3/4 cup whole milk
• 1/4 tsp vanilla extract
• 4 large egg yolks
• 5 large egg whites
• 1/4 tsp coarse salt
• Cardamom Crème Anglaise (see below)

1. Place the chocolate and butter in a medium-sized bowl and set aside.
2. In a small bowl, whisk 1/4 cup of the sugar, flour, and cocoa powder. Set aside.
3. In a small sauce pan, bring the milk and vanilla to a boil. Gradually whisk the hot milk mixture into the sugar mixture until combined. Return mixture to sauce pan and cook over medium-high heat until a thick paste forms, stirring constantly, about 2 minutes. Scrape this mixture into the bowl with the butter and chocolate and stir until the chocolate is melted. Finally, add in the egg yolks and stir until the mixture appears shiny and creamy (This can be made up to 2 days ahead of time; press plastic wrap onto actual surface of souffle base and refrigerate. Bring to room temperature before continuing with recipe.)
4. Butter eight 3/4 cup souffle dishes and dust with sugar. Set aside on a rimmed baking sheet.
5. In the bowl of an electric mixer fitted with a whisk attachment (or by hand with a hand-held mixer), beat the egg whites until frothy. With the mixer running, add in the 3 tbsp of sugar, and then the salt. Beat just until soft peaks form.
6. Fold 1/3 of the egg whites into the chocolate souffle base until well combined. Gently fold the remaining egg whites in just to blend (it's okay if some white streaks still remain).
7. Divide the batter among the prepared dishes (this can be done 2 hours ahead of time; let stand at room temperature until ready to bake). I filled mine only about 3/4 of the way full so they wouldn't puff over the sides too much.
8. When ready to bake, preheat the oven to 350 degrees.
9. Bake the souffles on a baking sheet until puffed above rim of dish and edges are set, about 12 minutes. The tops should be flat. Serve immediately with Cardamom Crème Anglaise.

Cardamom Crème Anglaise

recipe from here

ingredients:

• 2 tbsp whole green cardamom pods, crushed
• 1 cup whole milk
• 1 cup heavy whipping cream
• 1/2 cup caster sugar
• 1/4 vanilla bean, split lengthwise
• 4 large egg yolks

1. Place the cardamom pods with seeds in a medium sauce pan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup of the sugar. Scrape the vanilla seeds out of the bean and into the pan. Add in the scraped-out bean. Bring mixture to a boil.
2. Whisk the egg yolks and remaining 1/4 cup sugar in a medium-sized bowl. Gradually whisk in half of the hot milk mixture, tempering the egg yolks. Pour everything back into the sauce pan and stir over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon- do not boil (when you run your finger across it, the custard should not run).
3. Cover the mixture and chill until cold, about 3 hours. Strain into a medium pitcher, cover, and refrigerate (this can be made up to 2 days ahead of time).

There are a bajillion delicious calories in this dessert :D.