So... this started out with a lovely intention, but took a twist once I decided to sub the Prosecco for White Wine. Find out what happened in the video. For the final recipe see below and enjoy! :)
With the new twist and flavor, the Chocolate Lavender Tart with Prosecco Glaze turned into a Chocolate Tart with White Wine Citrus Glaze. A bit different from what I planned to make, but still so scrumptious!
2, 3.5 oz dark chocolate baking bar, chopped
1 c heavy whipping cream
½ c whole milk
2 tbsp sugar
¼ tsp salt
2 large eggs at room temperature
2 tsp vanilla
2 tbsp Lavender Earl Grey Loose Leaf Tea
Heat the cream and milk in a pot over medium-low heat until it simmers slightly around the edges. Remove from heat and add the tea. Cover and let steep for 15 min. Strain the tea and pour milk back into pan and reheat until just simmering. Remove from heat and add the chopped chocolate and stir until melted and smoothed out. Add the salt, sugar and vanilla and whisk until fully blended. In separate bowl, beat the eggs, then add with chocolate until completely blended.
Pour batter into 8-9” glass pie dish. Bake at 325 deg for 15-20 minutes until the filling is set and surface is glossy. If you see any bubbles or cracks remove from the oven right away.
Let cool, then add glaze:
3 c confectioner’s sugar
6 tbsp white wine – I like a good Sauvignon Blanc (don’t use cheap wine – it will ruin the flavor)
½ tsp finely chopped fresh Rosemary
½ tsp fresh lemon zest
2 tbsp fresh orange zest
Place sugar in medium bowl and slowly stir in the wine until smooth. Stir in rosemary and zest. Pour over tart. Refrigerate at least 2 hours before serving.