Cardamom Dark Chocolate Tart with Raspberries

I found this recipe while I was browsing through food gawker and thought it looked so scrumptious!  I was going to make it exactly as I found it, but when I couldn't find culinary lavender (and I was a little afraid it would taste like soap), I decided to add raspberries instead.  The chocolate ganache is delicious (but, really, when your mixing chocolate and cream, can you really go wrong?).  I love the cardamom lemon flavor in the crust, but I thought it was a little tough.  I might try to do a more traditional pie crust next time and just add lemon and cardamom.  Regardless of the texture, it tasted really rich and yummy!

Ingredients

Pastry

2 cups + a little more flour
1 tsp ground cardamom
zest from 1 lemon
juice from 1 lemon
1/4 cup sugar
1/2 tsp coarse salt
7 Tbsp butter, cut into small pieces
1 large egg yolk
2 Tbsp cold water

Ganache

10 oz heavy whipping cream
12 oz dark chocolate, chopped
3 Tbsp honey
2 Tbsp butter
coarse salt

Raspberries

Pastry

1. Using a stand mixture, mix together flour, cardamom, lemon zest, salt and sugar until combined.  Add in the butter and mix until mixture has the texture of small peas.
2. Add in the egg yolk and then slowly add the lemon juice and water, just until the dough begins to form when pressed between two fingers.
3. Form the pastry into a ball and refigerate for at least an hour.
4. Preheat oven to 425 degrees F.  Press the pastry dough into ungreased pan (I used a nine inch spring-form pan, but a pie pan should work as well).  Prick the dough all over with a fork.  Place a sheet of parchment paper over the dough and fill with dry beans.
5. Bake for about 15 minutes until the edges begin to turn golden.  Remove the beans and parchment paper and bake for 10-15 minutes more, or until the crust is golden all over.  Allow to cool.

 Ganache

1. Combine the cream, honey and butter in a medium saucepan and bring to a simmer.
2. Remove from heat and add chocolate.  Whisk together until smooth.  
3. Immediately pour into prepared crust.  Sprinkle with the coarse salt.  Allow several hours for the chocolate to set.  Serve at room temperature with fresh raspberries on top.

Sugar Cookies

I can't take credit for the decor of these cookies, that was all the kids doing.  The great thing about sugar cookies is that they are so versatile and just so much fun!  They are also E's favorite flavor to eat.  I got this recipe from my sister who got it from a friend.  Who knows where it originated....  It is by far my favorite sugar cookie recipe.  It also works well egg free - which not all recipes do.  The recipe makes lots of cookies - I halved it and we still had plenty - but when I make them to give away at the holidays, it's nice to make the full batch.  The frosting recipe is yummy, but I didn't use it this time... sometimes store bought is just easier.

Ingredients

3/4 cup shortening
3/4 cup margarine
2 cups sugar
4 large unbeaten eggs (or egg replacer equivalent)
2 tsp vanilla
5 or 6 cups flour
2 tsp baking powder
2 tsp salt

1. Cream shortening, margarine and sugar until whipped looking.
2. Add eggs one at a time and vanilla and mix until fluffy.
3. Add baking powder, salt and flour - start with 5 cups and add more if it is too sticky.  You want the dough to be fairly firm when you are done.
4. Chill dough overnight (I don't always do it this long, just make sure to chill for a few hours at least).
5. Roll out and cut into shapes.  Put similarly sized cookies on each ungreased cookie sheet to ensure even cooking.
6. Bake at 375 degrees F for 9-10 minutes (don't let them get brown!).  Cool.
7. Either eat as they are or frost and enjoy!

Frosting

1/3 cup soft margarine
1/4 cup milk
1 tsp vanilla
1/2 tsp salt
1 lb (3 1/2 cups) powdered sugar
food coloring optional

Mix together and frost cookies!

I have to say, these are absolutely the BEST oatmeal raisin cookies I have ever made!  I usually make the recipe from the Betty Crocker cookbook, but I have never been happy with the texture of the final product.  I don't know what causes the difference, maybe it's the sour cream, but these are fabulous! Christian found this recipe for me, and I'm not sure where he got it.  I know it was from some food blog somewhere.... When I find out I'll add the link.

Ingredients

1/2 cup butter
2 Tbsp vegetable oil
1 cup brown sugar
1 egg (or egg replacer equivalent)
6 Tbsp sour cream
2 tsp vanilla
1 cup raisins
2 cups rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp coarse salt
1 1/2 cups flour
1 cup chopped pecans

1. Preheat oven to 350 degrees
2. Using a stand mixer, cream your butter and brown sugar.  Mix in the oil.  Add the egg and beat until fluffy.  Beat in the sour cream and vanilla, scraping the sides of bowl down, until well mixed.
3. Stir in the raisins and oats.  Add the dry ingredients and beat until fully incorporated.  Stir in the nuts.  Let the dough rest for 15 minutes.
4. Drop the dough by tablespoons (I use a mini scooper) onto ungreased cookie sheets.  Use a spatula to flatten your cookies slightly.
5. Bake for 12-15 minutes, or until light brown.  Transfer to a rack to cool then enjoy!!