{"id":5233,"date":"2014-11-19T22:30:09","date_gmt":"2014-11-19T21:30:09","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5233"},"modified":"2014-11-19T22:43:11","modified_gmt":"2014-11-19T21:43:11","slug":"3rd-blogoverssairy-and-lavender-chocolate-tart-dritter-bloggeburtstag-und-eine-lavendel-schokoladentarte","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5233","title":{"rendered":"3rd blogoverssairy and lavender chocolate tart \/\/ dritter bloggeburtstag und eine lavendel-schokoladentarte"},"content":{"rendered":"

\"lavender<\/a>three years foodiesgarden! unbelievable. it is still alive, it is still fun and i still have many ideas to share with you. thank\u00b4s for reading foodiesgarden!<\/p>\n

there is never enough time to post everything we harvested and cooked from our garden, which is sometimes a bit frustrating\u00a0for me, but there are so many things to do in live, that i have sometimes to accept that not each dish is pictured and many dishes i have already pictured will have to\u00a0remain in the archive for now.<\/p>\n

to celebrate this year’s blogoverssairy i baked a super delicious lavender chocolate tart. it is not easy to find some cake ideas in the middle of november containing something from the garden. so dried lavender is always a good option. last year i made this fantastic lavender canel\u00e9s<\/a><\/em> and this year i combined them with yummy dark chocolate to an addictive chocolate ganache filled into a buttery tart.<\/p>\n

you can make up to twelve little tartelettes or two 5×20 cm tart tins or one big tart. as the ganache is really rich, you can also cut the tart in 1×1 cm cubes and eat them as pralines. so it is up to you and to your liking.<\/p>\n

\"lavender<\/a><\/p>\n

pastry:
\n260 g flour
\n1 tsp ground cardamom
\nzest of one lemon
\n1\/4 cup sugar
\n200 g butter
\n1 egg yolk
\n1 tbsp lemon juice<\/p>\n

chocolate ganache:
\n300 ml cream
\n1\/4 cup dried lavender
\n340 g dark chocolate
\n3 tbsp honey
\n2 tbsp butter
\nfleur de sel
\nsome extra dried lavender<\/p>\n

combine flour, cardamon, lemon zest and sugar. cut the butter into small pieces and add it to the flour mixture. also add the egg yolk and lemon juice and begin to combine with the help of your fingers. add one or two tbsp water if necessary. form a ball and refrigerate for about one hour.<\/p>\n

preheat your oven to 220\u00b0 C. butter your cake tins. roll out the pastry and lay out the cake tins. return to the freezer for some minutes. prick the dough with a fork and cover with some aluminum foil and place dry beans inside the cakes.<\/p>\n

bake for 15 minutes. remove the beans and foil and bake for another 5 minutes until golden. remove from the oven and let them cool down completely.<\/p>\n

to prepare the ganache, pour the cream and lavender in a saucepan. bring to a boil. set aside and let steep for 10 minutes. finely chop the chocolate and put\u00a0the chocolate and honey in another saucepan and place a fine strainer on top. set aside.<\/p>\n

add the butter to the saucepan with the cream and lavender. bring to a boil again and pour the hot cream mixture through the sieve over the chopped chocolate and honey. let the chocolate melt for 2-3 minutes and once\u00a0melted whisk until everything is well combined.<\/p>\n

pour the ganache in the baked tart crust. mortar the fleur de sel and extra lavender and sprinkle over the tarts. allow to cool and get firm. this will take one or two hours in\u00a0a cold place.<\/p>\n

enjoy as a desert or with a cup of earl grey if you like.<\/p>\n

happy birthday!<\/p>\n

*********************<\/p>\n

teig:
\n260 g mehl
\n1 tl gemahlenen kardamom
\nschale einer zitrone
\n1\/4 tasse zucker
\n200 g butter
\n1 eigelb
\n1 el zitronensaft<\/p>\n

schokoladenf\u00fcllung:
\n300 ml sahne\/obers
\n1\/4 tasse getrockneten lavendel
\n340 g dunkle schokolade
\n3 el honig
\n2 el butter
\nfleur de sel
\neinige getrocknete lavendelbl\u00fcten<\/p>\n

mehl, kardamom, die abgeriebene zitronenschale und den zucker mischen. die butter in kleine st\u00fccke schneiden und dazu geben. auch eigelb und zitronensaft dazugeben und mit den fingern zu einem teig verarbeiten. wenn n\u00f6tig noch ein bis zwei essl\u00f6ffel wasser dazu geben. zu einer kugel formen und in frischhaltefolie gewickelt eine stunde im k\u00fchlschrank rasten lassen.<\/p>\n

den ofen auf 220\u00b0C vorheizen. die kuchenformen einbuttern. den teig ausrollen und in die formen legen. die tarts f\u00fcr wenige minuten in den gefrierschrank geben. dann mit einer gabel einstechen, mit folie auslegen und mit getrockneten bohnen f\u00fcllen.<\/p>\n

f\u00fcr 15 minuten backen. bohnen und folie entfernen und weitere 5 minuten backen bis der teig eine leicht goldbraune farbe annimmt. aus dem ofen nehmen und komplett abk\u00fchlen lassen.<\/p>\n

f\u00fcr die schokoladenf\u00fcllung sahne und lavendelbl\u00fcten in einen topf geben und aufkochen. vom herd nehmen und 10 minuten ziehen lassen. w\u00e4hrenddessen die schokolade sehr fein hacken und zusammen mit dem honig in einen weiteren topf geben. ein sieb auf den topf setzen und zur seite stellen.<\/p>\n

die 2 el butter in den topf mit der sahne und dem lavendel geben und noch mal aufkochen. die hei\u00dfe sahnemischung euch das sieb in \u00fcber die geriebene schokolade gie\u00dfen und 2-3 minuten stehen lassen bis die schokolade geschmolzen ist. dann alles gut durchr\u00fchren.<\/p>\n

die schokoladenf\u00fcllung in die gebackenen tarts gie\u00dfen. in einem m\u00f6rser das fleur de sel oder anderes grobes salz mit den lavendelbl\u00fcten grob zerm\u00f6rsern und \u00fcber die tarts streuen. komplett ausk\u00fchlen lassen, damit die schokoladenf\u00fcllung fest wird. dazu am besten f\u00fcr 1-2 stunden an einen k\u00fchlen oft stellen.<\/p>\n

als desert oder zu einer tasse earl grey genie\u00dfen.<\/p>\n

happy birthday!<\/p>\n","protected":false},"excerpt":{"rendered":"

three years foodiesgarden! unbelievable. it is still alive, it is still fun and i still have many ideas to share with you. thank\u00b4s for reading foodiesgarden!<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7,13],"tags":[131,109],"class_list":["post-5233","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","category-winter","tag-lavender","tag-sweets","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5233"}],"version-history":[{"count":17,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5233\/revisions"}],"predecessor-version":[{"id":5258,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5233\/revisions\/5258"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5233"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}