Chocolate Tart, sour cherry and elderberry compote, lavender cream, nasturtium filled with lemon curd

Chocolate tart filling   
Ingredients:
260 g dark chocolate (260 g)
195 g butter (195 g)
4 egg yolks ( 4 unit)
2 eggs ( 2 unit)
110 g sugar (110 g)
2 shots of Baileys (2.5 unit)

Method:
Melt the chocolate and butter in a bowl
Whisk together the sugar and eggs
When the chocolate mix is melted add to the egg mix, whisk all ingredients well and add the Baileys
Pour into precooked pastry case
Bake at 150°C for 10 minutes then 120° for another 10 minutes
Allow to cool and portion

Lemon curd  
Ingredients:
140 g sugar
100 ml of lemon juice
2 eggs
1 egg yolk
200 g butter
0.7 of a leave of gelatin

Method: 
Juice enough lemons to produce one litre of liquid
Combine the eggs and sugar in a large bowl, add the lemon juice and mix well
Place bowl over a saucepan of simmering water, do not let the water touch the bottom of the bowl
Whisk well for a couple of minutes then every so often
When the mix has thickens enough add the butter bit by bit until all incorporated
Half the way through incorporating the butter add the softened gelatin Place in sterilised gars, cool and use as required (keeps in the fridge for 2 weeks)