this tart is famous. I make it for dessert potlucks at weddings, when I really want to impress somebody, or when I have ulterior motives, or when I just really want chocolate lavender tart to happen to me. It is tasty tasty business. And now it is yours to use for good not evil.
5 ounces chocolate graham crackers or other chocolate biscuit
4 Tb unsalted butter, room temperature
1 Tb honey
1 cup whipping cream
2 tsp dried lavender blossoms
12 ounces bittersweet or semi-sweet chocolate chips
1 Tb unsweetened cocoa powder
Preheat the oven to 350 degrees F. Grease a 9″ tart or pie pan. Grind the crackers with 3 Tb of the butter in a food processor until a fine crumb forms. Press this into the bottom (but not the sides) of the pan. Bake 10 minutes, or until set. Cool.
In a small saucepan, bring the cream and lavender to boil. In a medium saucepan, put the chocolate. Strain the hot cream mixture into the chocolate to remove the lavender. Add cocoa powder and the remaining butter and stir over medium heat until smooth. Pour mixture into pie pan and refrigerate at least 2 hours.