Lavender Chocolate Tarts


Who doesn’t love a chocolate tart? And when that tart is doubled up on the chocolate, no bake, and made from wholesome ingredients, each bite is that much more satisfying.
These Lavender Chocolate Tarts are my copy cat version of Hail Merry Tarts. I recently discovered these chocolatey treasures at my local health food store and was blown away by how delicious they were. These tarts are gluten-free, dairy-free, and sugar-free, but 100% delicious. At over $5 a pop, I had to figure out a way to make them at home.

What’s most special about these tarts is their cream-free ganache filling. It sounds strange to make a ganache out of coconut oil, honey, and cocoa powder, but I can assure you that the results are amazing. The ganache is also a cinch to make. No stove top, no microwave…just a few mixes with a spoon and you’re done.
Because the crust is gluten-free, it has slightly less holding power than a normal tart crust would. If you are in a time pinch, the solution is to serve the tarts in shallow, bordered tins or plates. If you have an hour of chilling time to spare, you can create free-standing tarts using smooth sided tart rings. The unfluted edges of these rings allow the tart shells an easier release.

A touch of lavender cuts into the rich taste of the chocolate, and the purple buds are a pretty way to dress up the rich cocoa canvas. If you don’t love this floral taste, omit the extract and buds and decorate the tops of the tarts with some large pieces of sea salt instead.

Lavender Chocolate Tarts pair well with lavender infused teas (like this Black Lavender from my recent ChaHoney tea mailer) or even Jasmine green tea. You’d probably think that the tea gets overwhelmed by the dark chocolate taste, but instead, the tea helps to brighten the palette, highlighting the tart’s subtle flowery notes. Serve the tea warm and each bite of this luxurious tart will melt in your mouth.

Lavender Chocolate Tarts

Makes 3-3 1/4″ tarts.

Ingredients:

{Filling}

1/2 cup cocoa powder

3 Tbsp coconut oil

3 Tbsp honey

1 Tbsp vanilla

1/4 tsp lavender extract (optional)

culinary lavender buds, to decorate

{Crust} 

1 cup almond flour

1/4 cup cocoa powder

2 Tbsp coconut oil

2 Tbsp honey

2 tsp vanilla

1/4 tsp sea salt

non-stick vegetable oil spray

Equipment:

2 mixing bowls

tart dough tamper

round tart rings and a medium-sized, parchment lined baking sheet or small tart/quiche plates

sharp, thin knife

Directions:

1. In a mixing bowl, make the crust by mixing together the almond meal, cocoa powder, and sea salt. Blend in the cocoa powder until there are no remaining lumps. Add the coconut oil, honey, and vanilla until you get a homogenous crust mixture that clumps together easily.

2. Spray the tart rings with non-stick spray, then place them on the baking sheet. Roughly divide the dough into 3 equal portions. Press one portion of the dough into each tart shell. Use the tart dough tamper to create evenly thick bases and sides to each tart shell. Set these aside.

3. Make the chocolate ganache filling by mixing the filling ingredients together in a bowl. Continue to mix until you get a homogenous ganache. If the ganache seems a bit too thick, add an extra drop or two of coconut oil.

4. Fill the tart shells with the ganache until just full. Sprinkle a few lavender buds on the top of the tarts as a garnish. While still parked on the baking sheet, place the tarts into the fridge to chill for an hour.

5. When it’s time to serve, use a thin knife to ease the tarts out of their ring molds. Serve the tarts at or just under room temperature.

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Margaret

Thanks for sharing. I love lavender tea and blend my own. I think that with the right touch, lavender is a superb ingredient. Not heard of this one but is sounds great. I have enjoyed lavender scones and lavender cupcakes on my tea travels; both wonderful.

Reply
Bonnie Eng

Hi Margaret! If you love treats mildly flavored with lavender then you’ll love these. Personally, when it comes to floral flavors I like mine on the light side. I think you will really enjoy these if you get the chance to make them. Happy Sunday and thanks for stopping by! 🙂

Reply
Anne

Omg lavender + chocolate is simply a beautiful + dreamy combination! And then you made it creamy and put in a tart. You’re a genius for coming up with this recipe (even if it is a copycat of something else)! I bet your’s tastes better + honey, coconut oil, and cocoa powder in the filling??? I’m sold…

Reply
Bonnie Eng

I think that you are going to love these Anne! They are so easy to make, even easier if you just press the crust into a small brûlée dish. I love that you don’t even have to touch the oven to create something this delicious. Hope you can try this sometime soon and thanks for dropping me a line! 😉

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Lan | morestomach

this is definitely something up my alley. would you say that the coconut oil was overwhelming? my husband has a very delicate palate and whenever i bake with coconut oil, instead of butter, he does detect it rather easily. not that it’s a bad thing…

Reply
Bonnie Eng

When I wrote “dairy-free” I definitely thought of you Lan! If your husband tastes the coconut oil in this recipe, I think he’ll taste it more in the crust than in the ganache itself. The ganache tastes amazingly similar to regular ganache, very truffle-like.

Reply
Lu Ann

I’ve been all about lavandar lately, so this is the perfect recipe for me to try next. It’s a major plus that it has great ingredients as well. Thanks so much for sharing.

Reply
Bonnie Eng

Lavender is such an interesting taste, I love experimenting with it, especially when it’s in season. I’m not vegan, but these tarts are darn good! Hope you can try sometime…thank so much for stopping by Lu Ann! 🙂

Reply
Bonnie Eng

Thanks so much Hetal! Sometimes lavender can taste too strong in desserts. I’m glad to say that this recipe is very subtle on the lavender notes…I think you would enjoy! 🙂

Reply
Name

I’m so loving your lavender chocolate tarts! I’d like to have some right away! I’ve been so hesitant working with cococnut oil, this makes me wanna give it a shot! Your pics blow me away girl! 😀

Reply
Bonnie Eng

Hey Radhi! These tarts are very not pastry school-like, as there is no baking involved! The coconut oil is super easy to work with…I bet you could create some amazing recipes with it! 😉

Reply
Lokness @ The Missing Lokness

I was just in a lavender fest last weekend. And I am totally in the mood to make something with lavender. It is incredible that these chocolate tarts don’t have cream at all. Coconut oil is magical.

Reply
Bonnie Eng

Where was the lavender fest Lokness!? I need to go next year! 🙂

Reply
Tina

This sounds like something I should make for my mom, she loves chocolate and the darker or more decadent chocolate flavour the better.

Reply
Bonnie Eng

Thanks Tina! Your mom is like my mom then…dark chocolate is her fav! If she doesn’t like lavender, you can always nix the lavender extract. 🙂

Reply
Jenni

I made these this morning! They came out decadently dark with just a touch of sweetness. I didn’t have any honey on hand so I subbed agave syrup. Very tasty. I didn’t make them with lavender, because that’s not something I have on hand. I would love to try them with a touch of extract though possible mint or Earl Gray.

Reply
Bonnie Eng

I’m so happy you had a chance to try this recipe, Jenni! If you ever come by those Hail Merry tarts at the health food store, you’ll realize they taste exactly like those. I too, love them plain, but you’re absolutely right–mint or Earl Grey would make amazing flavors as well! Thanks for the message & hope you’re enjoying those tarts. 😉

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