Chocolate-Honey Tart

Nonstick vegetable oil spray
9 whole chocolate graham crackers (about 5 oz)
4 Tbs 1/2 stick unsalted butter, room temperature, divided
1 Tbs honey
1 cup whipping cream
2 tsp dried lavender blossoms

Also called culinary lavender buds; available at many natural foods stores and some farmers' markets and from <http://deandeluca.com>.
12 oz bittersweet or semisweet chocolate chips
1 Tbs unsweetened cocoa powder

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.

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.