Rich, decadent and totally moreish, this Middle Eastern inspired Chocolate Tart with Cardamom, Apricots and Rose Petals is perfect when you want a showstopping dessert without the hassle!
OK, I must admit to having a total obsession with this chocolate tart – it first came into being as my contribution to the Cadbury’s creme egg madness last year in the run up to Easter (you know the one where every blogger, instagramer and tweeter in the land tries to come up with a different way of baking with creme eggs). Then it got reinvented and turned into this gorgeous Christmas version featuring cranberries, pistachios and orange. There was even a summer berries version that I totally failed to photograph, so didn’t make the blog…and now I have reinvented it again into this pretty Valentine’s Day tart complete with rose petals – aaah.
But there is a good reason for my obsession – this chocolate tart is utterly easy peasy, totally foolproof and yet looks and tastes amazing. Meaning you can have elegance and sophistication without the stress! It is perfect for whipping up when you have guests to dinner, taking to a party or just making on a random Tuesday evening, if you so wish!
So when I made my Christmas version, I knew I wanted to do a Valentine’s Day version – partly because I knew it would work really well for Valentine’s Day (after all who wants to spend hours in the kitchen on Valentine’s Day?). And partly because I had some rose petals in the cupboard left over from my Moroccan Lamb Traybake, and I wanted to use them up – and what better excuse for rose petals than Valentine’s Day?
So I got to thinking – what else can I pair with rose petals? Now to me, rose petals take me to the Middle East – last year I was totally inspired by Sabrina Ghayour’s gorgeous book, Persiana – in it she uses rose petals in several of her desserts and they work so well.
So I decided to create a delicious Middle Eastern take on my chocolate tart by adding rose water, cardamom, pistachios and apricots into the dark chocolate ganache, before pouring it into the pre-made pastry case (shhh don’t tell!) and then sprinkling over more pistachios, apricots and those all-important rose petals…
The result is as delicious as it looks – a veritable feast for the taste buds – think Turkish delight, but less cloying and more grown up, and you’ve got it! And best of all it takes literally minutes to prepare! Leaving you more time to spend with your loved one on Valentine’s Day.
Of course this tart is not just for Valentine’s Day – it would be perfect for date night or another romantic occasion or else it would work brilliantly for a Middle Eastern themed dinner party – or just any day when you fancy these flavours! And if you don’t have a significant other for Valentine’s Day – make it anyway and revel in the fact you don’t have to share it!! 😉
- 300ml cream
- 50g butter
- 200g 70% dark chocolate (I used Lindt), broken up into squares (ish)
- 75g dried apricots, chopped
- 75g pistachio kernels
- 2 teaspoons rose water (I used Nielsen-Massey)
- Seeds from 6 cardamom pods, bashed and green pods removed
- 1 all-butter sweet pastry case (I used Tesco Finest)
- A small handful of dried rose petals to decorate (mine are from Waitrose)
- Put the butter and cream in a pan and heat on a very low heat until the butter has just melted. (Don’t allow the cream to boil).
- As soon as the butter has melted, remove the cream and butter mix from the heat and add in the broken up chocolate pieces. Stir vigorously until it is smooth and glossy and all the chocolate has melted.
- Add 50g each of the dried apricots and pistachios, 2 teaspoons of rosewater and all of the cardamom seeds, and stir to mix thoroughly.
- Pour the chocolate filling into the pre-made pastry case and smooth over with the back of a spoon.
- Decorate with the remaining apricots, pistachios and all the rose petals.
- Once you’ve decorated your chocolate tart, you need to leave it for about an hour to set. If you are going to eat this relatively soon (within an hour or two), you can leave it to set at room temperature. If you are making this ahead of time, I would pop it in the fridge. (It does lose its shine a bit when refrigerated, but still tastes delicious!)
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