Adapted from dessertsforbreakfast.com
Makes one 9" round tart, or the equivalent rectangular or square sizes.
260 grams All purpose flour (approx. 2 cups)
1 (heaping) tspn ground cardamom
1 Tbspn freshly ground meyer lemon zest
1/4 cup sugar
7 Tbspn butter, cold and cut into pieces
1 egg yolk
1 Tbspn freshly squeezed lemon juice
2 Tbspn water, cold
For chocolate ganache filling:
10 oz. heavy cream
1/4 cup dried culinary lavender buds
12 oz. dark chocolate, chopped
3 Tbspn honey
2 Tbspn butter
Using a food processor or pastry cutter, mix the flour, cardamom, lemon zest, and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
Add the egg yolk and gradually add the lemon juice and water just until a dough begins to form when you press it between two fingers. Do not overmix.
Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
Preheat the oven to 425 degrees F.
Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.
In a saucepan with a tight-fitting lid, heat the cream and lavender buds until just barely a simmer. Cover and remove from heat. Let steep for at least ten minutes.
Place the chocolate and honey in a heat-proof bowl, place a fine mesh strainer on top, and set aside.
Add the butter to the cream and lavender bud mixture and return to a simmer. Once the cream simmers, remove from heat and pour the hot cream through the sieve onto the prepared chocolate, making sure to press all of the liquid from the lavender buds. Discard the lavender buds. Let the chocolate sit for 2-3 minutes.
Whisk until the chocolate is completely melted and evenly distributed.
Immediately pour into the prepared tart crust.
Using your fingers (or a mortar and pestle), rub together an equal but small amount of coarse salt and dried lavender buds. Sprinkle liberally over the top of the chocolate. Let the tart set at room temperature until completely cool, about 1-2 hours. Serve at room temperature.