450 g. plain flour
160g butter
Pinch of salt
300ml thickened cream
1 tbs caster sugar( or use regular white granulated sugar process a little in the food processor)
1 pint raspberries
160ml cream
40g butter
180g dark chocolate, finely chopped
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Method officially tested
Step 1: Place the flour, butter and a pinch of salt in a food processor and blend until the mixture resembles fine breadcrumbs. Add 1-2 teaspoons cold water and blend again until the dough just comes together. Tip out onto a lightly floured board or clean bench and form dough into a disc, enclose in cling film and refrigerate for 30-60 minutes.
Step 2: Roll pastry out to 3-5mm thick, then use to line four 10cm loose-bottomed tart tins. Prick the base with a fork, then place back in the fridge to rest for about 20 minutes.
Step 3: To make the ganache, place the cream and butter in a pan and stir over medium heat until butter has melted. Place chocolate in a heatproof bowl, pour over the warm cream, then stir until the chocolate has melted.
Step 4: Preheat the oven to 180°C. Line the pastry case with baking paper and pastry beads or uncooked rice. Blind-bake for 7-10 minutes, then remove baking paper and beads and bake for another 5-10 minutes until just golden. Press down any bubbles that have risen up and allow to cool. Remove from tart cases and place on a serving plate or clean board.
Step 5: Meanwhile, whip thickened cream with sugar until soft peaks, then stir through lavender flowers. Cover with cling film and refrigerate until needed.
Step 6: Pour the chocolate ganache into the tart shells. Spread evenly with the back of a spoon or palette knife.
Step 7: Top tarts with lavender cream and decorate with raspberries. Decorate tarts with extra lavender flowers.
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