A delicate, no-bake dessert that whispers elegance and indulgence.
With a fragrant lavender shortbread crust, a luxurious mascarpone cream layer, and a dreamy lavender blackberry cloud, this tart is the ultimate showstopper for afternoon teas, soirées, or any moment worthy of floral beauty.

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🌿 Ingredients

🔹 For the Midnight Biscuit Base:

• 180 g lavender-scented shortbread biscuits, finely crushed

• 60 g unsalted butter, melted

🔹 For the Ivory Cheese Layer:

• 450 g mascarpone cheese (at room temperature)

• 100 g castor sugar

• 5 ml pure vanilla extract

• 120 ml double cream

🔹 For the Lavender Blackberry Cloud:

• 150 g fresh blackberries

• 100 g lavender sugar (or substitute with granulated sugar + a few drops of food-grade lavender extract)

• 350 ml double cream, well chilled

• 6 g powdered gelatin, bloomed in 45 ml cool water

🔹 For Garnish:

• Fresh blackberries

• Lavender-infused whipped cream (optional)

• Candied violet petals

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🍰 Instructions

🔸 Step 1: Prepare the Midnight Biscuit Base

1. In a bowl, combine the crushed lavender shortbread biscuits with melted butter.

2. Press the mixture firmly into the base and sides of a fluted tart tin (preferably 9-inch/23 cm).

3. Chill in the refrigerator for at least 45 minutes to set.

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🔸 Step 2: Whip the Ivory Cheese Layer

1. In a mixing bowl, beat mascarpone, sugar, and vanilla extract until smooth and creamy.

2. In a separate bowl, whip the double cream until it reaches soft peaks.

3. Gently fold the whipped cream into the mascarpone mixture using a spatula until fully combined.

4. Spread this layer evenly over the chilled biscuit base.

5. Return the tart to the fridge and chill for at least 90 minutes to firm up.

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🔸 Step 3: Create the Lavender Blackberry Cloud

1. In a blender, purée the blackberries with lavender sugar until smooth. Strain through a fine mesh sieve if a smoother texture is desired.

2. Whip the chilled double cream until it holds firm peaks.

3. Gently heat the bloomed gelatin until just dissolved (do not boil), then whisk it into the blackberry purée.

4. Carefully fold the purée into the whipped cream until the mixture is light, airy, and evenly tinted with blackberry-lavender hues.

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🔸 Step 4: Assemble the Tart

1. Pour the lavender blackberry cloud layer over the set mascarpone base.

2. Smooth the surface with a palette knife or spatula.

3. Cover and chill for at least 4 hours, preferably overnight, until completely set.

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🔸 Step 5: Embellish and Serve

Before serving, embellish your tart with:

• Fresh blackberries

• Lavender-infused whipped cream, piped into rosettes

• Candied violet petals, for a touch of whimsy and floral elegance

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📝 Chef’s Notes

• Preparation Time: 50 minutes

• Chilling Time: Minimum 6 hours (or overnight)

• Estimated Calories: 480 kcal per serving

• Yield: 8 generous slices

• Difficulty: Intermediate

💫 A luxurious floral dessert that balances richness and airiness, this tart offers a poetic bite of summer in every slice. Pair with earl grey or sparkling rosé for a flawless finish.