LAVENDER CHOCOLATE TART WITH HONEYCOMB CREAM

Serves 10 Prep and cook time 1 hour 10 minutes (+ refrigeration time)

Pulse 1⅓ cups plain flour, 2 tablespoons each cocoa and icing sugar in a processor. Add 100g chopped butter; pulse until mixture resembles crumbs. With motor running, add 1 egg and 1-2 teaspoons iced water. Wrap pastry in plastic wrap; chill for 30 minutes. Preheat oven to 200°C (180°C fan-forced). Roll pastry to a 15cm x 38cm rectangle between 2 sheets of baking paper. Ease pastry into 11cm x 34cm fluted loosebottomed tart pan; trim edges. Chill for 10 minutes. Line pastry with baking paper; bake blind for 12 minutes. Reduce oven to 160°C (140°C fan-forced). Remove paper; bake for a further 10 minutes. Combine 1¾ cups cream and 1 teaspoon dried lavender in a medium saucepan. Bring to boiling point. Set aside for 5 minutes; strain into a jug. Place 350g melted Lindt Dessert 70% Cocoa in a large bowl. Whisk in hot cream mixture, 2 beaten eggs and 1½ teaspoons vanilla extract. Pour mixture into pastry case. Bake for 15-20 minutes or until centre is just set; cool. Refrigerate for 2 hours. Serve with combined whipped cream and crushed honeycomb.

TIP: Tart can be made several days ahead. Store in container in cool place.