Eat This Food

Lavender, Chocolate and Olive Oil Tarts

Many thanks to George Calombaris for the idea of chocolate and olive oil. We’re all slowly
coming around to the notion that extra virgin lends itself to so many things beyond pasta and
tomatoes. Chocolate and olive oil is actually a brilliant combination, and steeping the chocolate
with lavender prior to mixing the two will yield a subtle and fragrant effect. Piping the mousse into
a sweet and crunchy pastry shell is dead simple and deeply satisfying.

Roll out the shortcrust pastry until it’s roughly 3–4 mm thick. Coat some small pastry moulds
with non-stick spray, and line them with the shortcrust pastry. Blind bake the shells at 160 ºC
until they’re dark and golden.
For the mousse filling, put the lavender and chocolate in a metal bowl and slowly melt over a
saucepan of barely boiling water. Let the lavender steep in the chocolate for 10 minutes or so.
Remove the lavender and scrape off as much chocolate as possible from the muslin cloth.
Incorporate the olive oil slowly into the chocolate. Stir in one third of the whipped cream well,
then fold in carefully the remaining two thirds. Using a piping bag, pipe the mousse into the
cooled pastry shells.