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Chocolate, Lavender, Blueberry Tart



10 piece(s)

Shortcrust Pastry

  • 100 g Rapadura Sugar
  • 1/2 Lemon, rind
  • 150 g Unbleached Spelt Flour
  • 150 g wholemeal spelt flour
  • 150 g Organic Butter
  • 1 egg
  • 1 tsp Vanilla essence or extract

Chocolate Lavender Filing

  • 160 g coconut milk
  • 2 tbsp Culinary Dried Lavender
  • 120 g Roasted Hazelnuts
  • 160 g coconut oil
  • 240 g Maple syrup
  • 100 g raw cacao powder
  • 2 tsp Vanilla essence or extract
  • Pinch salt


  • 130 grams eggwhites
  • Pinch salt
  • 250 grams raw sugar
  • 1 tsp Vanilla essence or extract

Hazelnut & Cacao Bliss Balls

  • 140 g Roasted Hazelnuts
  • 80 g coconut oil
  • 80 g coconut milk
  • 80 g Maple syrup
  • 50 g raw cacao powder
  • 4 medjool dates, seeds removed
  • 1 tsp Vanilla essence or extract
  • Pinch salt
  • 200 g almond meal


  • 125 g fresh blueberries
  • 125 g Fresh Raspberries
  • Fresh Edible Violet Flowers
  • Culinary Dried Lavender
  • 6
    5h 30min
    Preparation 1h 30min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Shortcrust Pastry
  1. 1.Place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs. Add the egg and vanilla and knead 10-20 seconds or until the dough just comes together.
    2. Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest. Preheat the oven to 180°C.
    3. Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick. and press into a large round tart shell.
    4. Place back into the fridge for a 30 minutes to chill.
    5. Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case. Set aside until ready to use.
  2. Chocolate Lavender Filling
  3. 1. Place the coconut milk and lavender into the mixing bowl of the Thermomix and heat 5 Mins/50°/Speed 2. If you have time you can place in the fridge and leave in the fridge overnight to really absorb the lavender flavours. Strain the coconut milk and discard the lavender then set aside.
    2. If you need to roast the nuts, place onto a baking tray and roast for 10-15 minutes on 180°C. Let cool before using your hands to rub the nuts together to get rid of the skins.
    3. Place the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
    4. Add all the remaining ingredients along with the reserved lavender coconut milk and cook 2 Mins/50°/Speed 3.
    5. Pour the filling into the cooled tart shell, (reserving 4 Tbsp to pipe on the top) and set in the fridge for 30 mins.
  4. Meringues
  5. 1. Preheat the oven to 35ºC to 40ºC. (You are just dehydrating, so you want the temperature really low so they keep their colour!)
    2. To make the meringues, place the raw sugar into the Thermomix and mill 20 Sec/Speed 9. Set aside.
    3. Clean and thoroughly dry the mixing bowl before placing the butterfly whisk into the Thermomix. Add the egg whites, pinch of salt and whip 2 Mins/Speed 3. Add the sugar gradually and whip 5 Mins/37º/Speed 3 or until your mixture forms stiff peaks and the sugar is fully dissolved!
    4. With a plain round piping nozzle pipe onto your baking trays lined with baking paper.
    5. Place them into the oven to dry for approximately 3-4 hours. (Depending on your oven, you may wish to leave the oven door slightly ajar. Keep an eye on your meringues as you don't want the to lose their beautiful white colour.) You can then leave them in the oven overnight to completely dry out.
  6. Hazelnut & Cacao Bliss Balls
  7. 1. Place 80g hazelnuts into the Thermomix and chop 15-20 Sec/Speed 4. Set aside in a shallow bowl for rolling.
    2. Place the remaining 60g of the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
    3. Add the oil, milk, maple, cacao powder, vanilla, salt and dates and cook 2 Mins/50°/Speed 3.
    4. Add the almond meal and process 10 Sec/Speed 4-5/Reverse.
    5. Refrigerate for 30 minutes to chill. Once chilled the mixture will be much easier to roll.
    6. Take small spoonfuls of the chilled mixture and roll into balls. Finish by rolling in the hazelnut crumbs and refrigerate until firm.
  8. Assembly
  9. To assemble the tart, place the bliss balls on the tart and arrange the raspberries & blueberries over the tart. Using a star shaped piping nozzle delicately pipe the leftover ganache filling in the spaces over the tart. Place a couple of little dried lavender flowers on the piped ganache. Delicately top with the meringues and some fresh violets and your tart is finally complete!

Accessories you need

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I love pastry and desserts! This stunning tart is dairy free and can easily be gluten free too but I make a beautiful spelt shortcrust for this one!
The delicious chocolate filling has lavender infused into it and is completely vegan and dairy free. You can eat a slice of this and feel almost guilt free!
With some sweet little meringues, fresh berries & hazelnut & cacao bliss balls on top along with some dairy free ganache piped on top, what's not to love!
It looks more complex than what it really is, let me assure you. To keep it simple, I would suggest making the meringues, the bliss balls, the lavender infused coconut milk and even the pastry shell the day before. This will make it really quite straightforward on the day of serving to put all the elements together.
I took this to a luncheon when I first created it and it was literally gone in less than 5 seconds! I could barely get the platter down on the table! That's a good sign!
Now just imagine this one looking pretty and festive in all its berry adornment on your Christmas table!!
I hope this one truly satisfies you!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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