Recipe

Crystallize Flowers and Herbs

1. Egg White Method: You’ll need a small food-safe paintbrush, a shallow bowl of sugar, a wire rack set over a rimmed baking sheet, and a small bowl of egg white. To be honest, I usually use fresh egg white, but if you want to be very cautious, you can use pasteurized egg white from a carton.
2. Brush the egg white all over the part of the fruit you want to sparkle, then dip the fruit into the sugar to coat. Transfer to the prepared wire rack and let dry for at least a few hours and up to overnight.

Make Shortbread

1. Preheat oven to 325°F. Grease 9″ tart pan with removable bottom.
2. In large bowl, cream butter and icing sugar until silky. Blend in melted chocolate. Sift in flour, cocoa, cornstarch and salt and stir until combined.
3. Transfer to prepared tart pan and evenly spread batter with small offset spatula. Prick all over with fork. Bake for 55 to 70 minutes, until shortbread is firm and set. Let cool completely on wire rack.

Make Ganache

1. Place chocolate in small heatproof bowl. In small pot set over medium heat, bring crème fraîche to a simmer. Immediately pour crème fraîche over chocolate and let sit for 1 minute.
2. Whisk until chocolate has melted and mixture is emulsified. Using offset spatula, spread crème fraîche–chocolate mixture evenly over surface of  cooled shortbread.

Finish

1. Decorate surface with candied and/or dried fruit and nuts, candied vegetables, crystallized flowers and/or herbs—whatever you desire. Allow ganache to set before cutting. Shortbread will keep in airtight container at room temperature for at least 5 days.