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Community Recipe
from [NanaElaine]
Chocolate Lavender Tart with Cocoa Matzoh Crust

Chocolate Lavender Tart with Cocoa Matzoh Crust

The crunchiness of the crust contrasts wonderfully with the filling's smooth, creamy texture, while the hint of lavender is very subtle & delightful. . . Recipe by Rori Trovato on ivillage.com

  • Yield: 12 servings


  • Chocolate & Matzoh



5 oz / about 1 cup Matzoh meal

2 T dark cocoa powder

3 T honey

4 T unsalted pareve margarine, melted (use butter if this not for Passover)


1 cup heavy cream

12 oz bittersweet or semisweet chocolate

5 to 6 sprigs fresh lavender

1 T cocoa powder

1 T unsalted pareve margarine or butter if this is not for Passover

Make the crust:

Preheat the oven to 350 F. Lightly oil a 9" springform pan.

In a large bowl combine Matzoh meal, cocoa, honey & butter; pour the mixture on the bottom & pat into place until packed tight.

Bake for 10 mins until fragrant; remove from oven & cool completely.

Make the filling:

Meanwhile heat the cream until just boiling; add the lavender; remove from heat; steep for 10 mins; remove & discard the lavender.

Reheat the cream to a slight boil; reduce the heat to low; add the chocolate; stir until just smooth, about 1-2 mins; remove from heat; stir in the cocoa powder & butter & stir until melted.

Pour into the prepared crust; cool in the refrigerator for at least 2 hrs or can be made 1-2 days in advance, covered completely.

To serve:

Remove from the refrigerator for at least 1 hr before serving. Loosen the sides & cut into thin slices.

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Chocolate Lavender Tart with Cocoa Matzoh Crust recipe