Ever since Laura and Chantal made this amazing Green Jasmine chocolate tart we’ve been slightly obsessed… It’s officially chocolate month at Lahloo, so we have the perfect excuse to indulge. We’ll never stop marvelling at the perfect marriage between chocolate and Green Jasmine, and Chantal’s idea of adding matcha was a stroke of genius!
- A standard sweet pastry case (cook for 25 minutes while you prepare the filling)
- 500ml double cream
- 5tbsp Lahloo Green Jasmine
- 300g 70% dark chocolate
- 200g white chocolate
- a large pinch of Lahloo Matcha
Bring the 300ml double cream to the boil, with 3tbsps Green Jasmine. Place it in a bowl, cover with cling film and set aside.
Bring the 200ml double cream to the boil, mixed with 2tbsp Green Jasmine and the matcha powder. Place it in a different bowl, cover with cling film and set aside.
Let them infuse for an hour.
In the meantime, chop the two types of chocolate and place them into two different bowls.
Bring both creams to the boil again, keeping them separate. Strain the plain one over the dark chocolate, and the one with matcha over the white chocolate. Stir until the chocolate is melted.
Pour the dark chocolate mixture over the pastry. Pour the white chocolate mixture on top and swirl until it looks pretty.
Allow to set for at least two hours somewhere cool… and enjoy!