Chocolate Lavender Tart

Chocolate Lavender Tart

Makes one 8 inch tart or eight 3 inch tart


Lavender Tart Crust

  • 1.5 cups all purpose flour
  • 1/3 cup icing sugar 
  • 1/2 cup unsalted butter
  • 1 large egg
  • 1 tablespoon heavy cream (35%)
  • 1/2 teaspoon vanilla extract
  • 2 teaspoon Terre Bleu Culinary Lavender, finely ground (with a mortar and pestle or in a coffee grinder)

Lavender Chocolate Ganache


Tart Shells

  1. In large bowl mix together flour, sugar and salt. 
  2. Cut in the butter to the flour mixture until it resembles coarse meal. You can pulse in food processor, use a pastry cutter, or grate the butter. 
  3. Add the egg, cream, vanilla and lavender and mix until the dough gathers into a ball. If needed, add more cream, one teaspoon at a time until dough can be shaped into a ball.
  4. Wrap dough in plastic wrap and chill in refrigerator for 60 minutes.
  5. Preheat oven to 350⁰F.
  6. On lightly floured surface, roll the dough to a thickness of approximately 1/8 inch thick.
  7. Press the dough into tart pan and trim away the excess dough. 
  8. Pie weights can be used but are not necessary while baking. 
  9. Bake the crust in the oven for 20 minutes or until golden brown. 
  10. Allow to cool to room temperature. 

Lavender Chocolate Ganache

  1. While the tart shells are cooling, gently heat the heavy cream and lavender bud in a small sauce pan over medium heat. Bring the cream to a boil. Remove the pan from the heat as soon as it starts to boil.
  2. Allow the lavender to steep in the cream for 15-20 minutes. 
  3. In a medium bowl, weigh the chocolate and set aside. 
  4. Gently heat the cream over the stove again until it begins to steam. 
  5. Remove the lavender from the cream by straining with a sieve.
  6. Pour cream over chocolate.
  7. Allow to sit for 2-3 minutes. Stir gently until combined. 


  1. Gently pour the chocolate into the tart shells.
  2. Cool in refrigerator until set.
  3. Garnish your tarts with fruit, chocolate, lavender, edible flowers etc.
  4. Enjoy!



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