Double Chocolate and Lavender Tarts

Preparation info

  • makes


    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

With both chocolate pastry and chocolate filling, these tarts will satisfy even the most ardent chocoholic. The filling should be made with good quality chocolate, that is to say one that has at least 70 per cent cocoa solids.



  • 50 g/2 oz unsalted butter
  • 75 g/3


Rub the butter into the flour and cocoa and then stir in the sugar and egg yolk. Add iced water, if necessary, to bind to a pastry and leave to rest for half an hour, then roll out and line 4 pastry cases about 10–12 cm/