Chocolate Lavender Honey Tart

I have been making a lot of sweets recently and today I dared to try a chocolate pie-like dessert for an Easter dinner with friends. My dad always makes an awesome flour-less chocolate cake for Passover and I wanted to make something similar, but with more crunch. The hint of lavender along with a chocolate honey crust made for a new and tasty treat. Happy Easter and Passover to everyone! Makes 12 super rich slices

Ingredients

12 chocolate graham crackers, broken into 1/4s 

1 12oz bag of Ghirardelli semi-sweet chocolate chips

1 tbsp unsweetened cocoa powder

1.5 tbsp honey

2 tsp dried lavender blossoms 

(found in bulk sections at some grocery stores like Whole Foods)

1 cup heavy whipping cream

5 tbsp unsalted butter, at room temperature

1 tbsp powdered sugar- optional

Non-stick baking cooking spray

-PAM has a good baking one*

*NOTE: this is not gluten free, other cooking sprays are, so if you plan to use it again in gluten-free recipes, look out for the hidden wheat ingredient

Preheat oven to 350 F

Spray the bottom and sides of a 9 inch pie dish*

*If you don't have one use, a round pan. 

*If you have a pie dish that's a different size you may just need extra graham crackers

In a food processor, grind together crackers, honey, and 4 tbsp butter

Once fine crumbs are formed, press them evenly into the bottom of the dish

Place in the oven for 10 minutes

Meanwhile, bring cream and lavender to a boil in a small sauce pan

Place chocolate chips in a medium sized pot

Once the cream mixture boils, strain it over the chocolate chips

Put heat on medium-low and stir until creamy

Then add the remaining 1 tbsp butter and cocoa

Place in fridge for 1.5 hours

Bring out and let sit for an hour before serving

Can be topped with powdered sugar