. . . some may remember the recipe for lavender hot chocolate not too long ago, and amazingly, happened across this recipe for chocolate lavender pie only yesterday, and of course, simply could not resist . . .
c h o c o l a t e l a v e n d e r p i e
c r u s t
2 ½ cups flour
1 tsp salt
2 sticks organic butter, cut to small pieces
1 organic egg yolk
¼ cup iced water
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preheat oven to 350 degrees
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mix together flour and salt
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cut cold butter into flour to resemble course corn meal
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mix together yolk and water and add to flour, knead slightly to incorporate and form dough, add more water
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as needed
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chill dough to relax
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roll out, fit to pan, blind bake for 15 minutes, checking to see if bottom is cooked though. Do not allow base to brown
c h o c o l a t e c u s t a r d
2 cups cream
2 tbl dried lavender
8 oz bittersweet chocolate chip
1/3 cup sugar
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gently warm the cream, add lavender and steep for 3-5 minutes, strain
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add cream, chocolate and sugar in a bain marie, stir to incorporate, warming until chocolate has melted through
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chill slightly and pour into prepared crust
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allow to set through (approx. 4 hours) before cutting
c r y s t a l l i z e d l a v e n d e r
2 tbl dried lavender
¼ cup granulated sugar
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blanch lavender in boiling water for 30 seconds
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strain well and lightly pat dry
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while lavender is still moist roll it in sugar
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spread on a sheet pan to dry separating clusters as best you can
