First Anniversary! - Lavender-Honey-Cardamom-Lemon Dark Chocolate Tart and Paper Blogoversary!

Today, Foodiva's Kitchen is 365 days, 178 posts, 92 followers, 31,481 visitors and 2255 comments old. Wow! 1 year old, my Paper Blogoversary. Who would’ve thought a year ago that I would come to know of this new word that’s not yet officially in any dictionary – Blogoversary? And who knew when I began Foodiva’s Kitchen that writing this blog would impact my daily life and the way my family eats in ways I hadn’t even envisaged?

Okay, here’s a blogoversary confession… I started blogging about food last June without really knowing what I was doing! My first post was actually not about food, it was about my dream kitchen, one filled with light, red storage cupboards and a chandelier (yes…silly, I know). Well, guess what? In a few weeks time, I will be cooking in that very kitchen when we move into our new house. It’s a complete surprise because it never occurred to me that anything I pen here is ever taken that seriously. So the lesson here is, it never hurts to dream…but if you blog about it, it may come true - double time ;-).

Those mini-bundt pans made the tartlets look a bit umm...tarty?

Anyway, I have learned so much since that first post, not only from the research, experimentation and introspection I've done for my own recipes and writing, but also from commenters and other bloggers who have shared their wisdom, creativity, successes and failures in their kitchens, culinary reviews and more importantly, their life stories. I’ve discovered that the community of food bloggers is one big support system that I’ve found it impossible to be bored, discouraged or stuck in a rut for too long. Someone out there will always pull you out of the doldrums. In fact, it’s hard to keep blogger friends away! LOL.

Foodiva's Kitchen has chronicled my journey from being a 'stranger' in the kitchen to someone who now spends many hours in the day making a mess in it. The blog itself has evolved from a personal cooking journal to a recipe resource not only for me but I hope for many others as well. I have invested a great deal of time in this blog and I have been repaid in full and then some by the enrichment my life has undergone with the simple act of writing, using my own experience as a way to connect and share with other bloggers from all over the world.

  I folded origami roses to celebrate my paper blogoversary

My thanks go out to everyone who has ever stumbled upon my words and taken the time to read them, and especially to those of you who've been reading and commenting from the beginning. I'd also like to thank all of my fellow food bloggers, from whom I have learned a great deal and by whom I have been inspired, for your contributions to this passionate community, which continues to grow and flourish.

I look forward to this new chapter of Foodiva’s Kitchen and everything the coming year has up its sleeve for my recipes, my writing and my relationships. So, to celebrate this milestone, I’ve made some very special mini-tarts for you - Lavender-Honey-Cardamom-Lemon Dark Chocolate Tartlets. In a departure from my usual unusual inventions, I have actually borrowed this recipe from Steph of Desserts for Breakfast. Two reasons why – 1. I’ve long admired her site and exemplary baking/photography/writing skills and 2. Don’t you just think “Desserts for Breakfast” is a great name? Yes, my kind of gal, totally.

So enjoy, and even if you’re not into desserts or chocolate (gasp), I’m sure the sight of these tarts will push you right over the edge!

Lavender-Honey-Cardamom-Lemon Dark Chocolate Tart
(recipe from Desserts for Breakfast)
Makes one 9-inch round tart, or 12 muffin-sized tartlets


Cardamom-Lemon Crust:
260g all-purpose flour
1 heaped teaspoon ground cardamom
1 tablespoon lemon zest
1/4 cup sugar
7 tablespoons butter, cold and cut into pieces
1 egg yolk
1 tablespoon freshly squeezed lemon juice
2 tablespoons water, cold

1. Using a food processor or pastry cutter, mix the flour, cardamom, lemon zest, and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.

2. Add the egg yolk and gradually add the lemon juice and water just until a dough begins to form when you press it between two fingers. Do not overmix.

3. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)

4. Preheat the oven to 200C/425F.

5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.

6. Bake for approximately 13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

Lavender-Honey-Chocolate Ganache Filling:

240g/ 10 oz heavy cream

1/4 cup dried lavender buds

340g/12 oz dark chocolate, chopped

3 tablespoons honey

2 tablespoons butter

Coarse sea salt

Extra lavender buds

1. In a saucepan with a tight-fitting lid, heat the cream and lavender buds until just barely a simmer. Cover and remove from heat. Let steep for at least ten minutes.

2. Place the chocolate and honey in a heat-proof bowl, place a fine mesh strainer on top, and set aside.

3. Add the butter to the cream and lavender bud mixture and return to a simmer. Once the cream simmers, remove from heat and pour the hot cream through the sieve onto the prepared chocolate, making sure to press all of the liquid from the lavender buds. Discard the lavender buds. Let the chocolate sit for 2-3 minutes.

4. Whisk until the chocolate is completely melted and evenly distributed.

5. Immediately pour into the prepared tart crust.

6. Using your fingers (or a mortar and pestle), rub together an equal but small amount of coarse salt and dried lavender buds. Sprinkle liberally over the top of the chocolate. Let the tart set at room temperature until completely cool, about 1-2 hours. (Set in the fridge if you’re in a hurry). Serve at room temperature.