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Recipes

Chocolate-Honey Tart

By Rozanne GoldPhotography by Craig Cutler

4.5

(2)

Image may contain Confectionery Food and Sweets

Recipe information

  • Yield

    10 to 12 Servings

Ingredients

Nonstick vegetable oil spray

9

whole chocolate graham crackers (about 5 ounces)

4

tablespoons (1/2 stick) 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

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. 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.

    Step 2

    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 Can be made 1 day ahead. Cover and keep chilled. Let stand at room temperature 1 hour before serving.

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