Chocolate tart with Cardamom, Apricots and Rose Petals
Rich, decadent and totally moreish, this middle eastern inspired Chocolate tart with Cardamom, Apricots and Rose Petals is perfect for Valentine’s Day or any day when you want a showstopping dessert without the hassle!
Course Dessert, Pudding
Cuisine Fusion, Middle Eastern, Persian
Prep Time 10minutes
Total Time 10minutes
Author Eb Gargano
300mldouble cream(50% fat)
200g70% dark chocolate(I used Lindt), broken up into squares (ish)
2teaspoonsrose water(I used Nielsen-Massey)
Seeds from 6 cardamom podsbashed and green pods removed
1all-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 (2oz) 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!)
Nutrition information is approximate and meant as a guideline only.