Name: Apricot & Lavender Tart
Yield: Serves 6–8
Ingredients: 2 large eggs, beaten; 160 ml milk; A pinch of salt; 20 g ground almonds; 160 g plain flour, plus extra for dusting; 80 g softened unsalted butter, diced; 6 fresh lavender heads; 75 g icing sugar; 10 g cornflour; 150 g Grenada Chocolate Co. chocolate (71% cocoa solids), broken into pieces; 1 tbsp unsalted butter, melted; 1 medium egg yolk; 60 g icing sugar; 1 tsp iced water; 225 g ground almonds; 2 tbsp soft brown sugar; 6 fresh apricots, halved and stoned

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Rococo

By Chantal Coady

Published 2012

About

A lovely summery tart made with fresh apricots and lavender, and a chocolate almond filling. The richness of the chocolate is balanced out by the acidity of the fruit. You can make the lavender sugar in advance, infusing the sugar with the lavender heads in a sealed container for a month or two, removing the lavender before using the sugar.