Chocolate-Honey Tart
- Nonstick vegetable oil spray
- 9 whole chocolate graham crackers (about 5 ounces)
- 4 tablespoons unsalted butter, room temperature, divided
- 1 tablespoon honey
- 1 cup whipping cream
- 2 teaspoons dried lavender blossoms*
- 12 ounces bittersweet or semisweet chocolate chips
- 1 tablespoon unsweetened cocoa powder
- Preheat oven to 350u0b0F. Spray 9-inch diameter tart pan with removable bottom with nonstick spray. Grind graham crackers with 3 tablespoons butter and honey in processor until fine crumbs form. Press crumbs evenly onto bottom (not up sides) of prepared tart pan. Bake until set, about 10 minutes. Cool.
- Bring cream and lavender just to boil in small saucepan. Reduce heat to low and simmer 5 minutes. Place chocolate in medium saucepan. Strain hot cream mixture into saucepan with chocolate. Stir over medium-low heat just until melted and smooth. Add cocoa powder and remaining 1 tablespoon butter; stir until melted and smooth. Pour chocolate mixture over crust in tart pan. Chill at least 45 minutes (chocolate will be slightly soft after 45 minutes and firm after 2 hours). Cut into wedges and serve. DO AHEAD:
vegetable oil spray, crackers, unsalted butter, honey, whipping cream, lavender blossoms, bittersweet, cocoa
Taken from www.epicurious.com/recipes/food/views/chocolate-honey-tart-241875 (may not work)