Lavender Lemon Sorbet Tartlets in Chocolate Cups

Allergens

Dairy (milk chocolate), Egg (in graham crackers), Soy (potential in sorbet)

Ingredients

• 1. 6 oz dark chocolate, finely chopped 2. 1/4 cup unsalted butter, softened 3. 1 1/2 cups gluten
• free graham cracker crumbs 4. 1 tbsp granulated sugar 5. 1 tsp kosher salt 6. 2 cups lemon sorbet, softened 7. 1 tsp dried culinary lavender, crushed 8. Fresh berries and mint leaves, for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a microwave safe bowl, melt the chocolate in 20 second increments, stirring between each interval until smooth.
3. Combine graham cracker crumbs, sugar, and salt in another bowl. Add the softened butter and mix until well incorporated.
4. Press about 1 tablespoon of the graham cracker mixture into the bottom and up the sides of each cup of a mini muffin pan lined with paper liners.
5. Fill the crusts halfway with the melted chocolate, swirling it to create an even layer.
6. Bake for 8 10 minutes or until the edges of the crust are set. Allow them to cool completely in the pan on a wire rack.
7. In a small bowl, mix the crushed lavender into the lemon sorbet. Spoon about 2 tablespoons of the lavender infused lemon sorbet into each chocolate lined cup.
8. Freeze the tartlets until firm, at least 4 hours or overnight.
9. To serve, garnish with fresh berries and a sprig of mint. Prep: 20 mins Cook: 10 mins Total: 4 hours (if freezing overnight)

Chef’s Insight

The delicate balance between sweet and tart, rich and light is what makes this dessert so captivating.

Notes

This recipe calls for a microwave to melt the chocolate. Ensure you use a microwave-safe bowl and monitor the melting process closely to avoid overheating or burning.