Cardamom Dark Chocolate Tart with Raspberries

I found this recipe while I was browsing through food gawker and thought it looked so scrumptious!  I was going to make it exactly as I found it, but when I couldn't find culinary lavender (and I was a little afraid it would taste like soap), I decided to add raspberries instead.  The chocolate ganache is delicious (but, really, when your mixing chocolate and cream, can you really go wrong?).  I love the cardamom lemon flavor in the crust, but I thought it was a little tough.  I might try to do a more traditional pie crust next time and just add lemon and cardamom.  Regardless of the texture, it tasted really rich and yummy!

Ingredients

Pastry

2 cups + a little more flour
1 tsp ground cardamom
zest from 1 lemon
juice from 1 lemon
1/4 cup sugar
1/2 tsp coarse salt
7 Tbsp butter, cut into small pieces
1 large egg yolk
2 Tbsp cold water

Ganache

10 oz heavy whipping cream
12 oz dark chocolate, chopped
3 Tbsp honey
2 Tbsp butter
coarse salt

Raspberries

Pastry

1. Using a stand mixture, mix together flour, cardamom, lemon zest, salt and sugar until combined.  Add in the butter and mix until mixture has the texture of small peas.
2. Add in the egg yolk and then slowly add the lemon juice and water, just until the dough begins to form when pressed between two fingers.
3. Form the pastry into a ball and refigerate for at least an hour.
4. Preheat oven to 425 degrees F.  Press the pastry dough into ungreased pan (I used a nine inch spring-form pan, but a pie pan should work as well).  Prick the dough all over with a fork.  Place a sheet of parchment paper over the dough and fill with dry beans.
5. Bake for about 15 minutes until the edges begin to turn golden.  Remove the beans and parchment paper and bake for 10-15 minutes more, or until the crust is golden all over.  Allow to cool.

 Ganache

1. Combine the cream, honey and butter in a medium saucepan and bring to a simmer.
2. Remove from heat and add chocolate.  Whisk together until smooth.  
3. Immediately pour into prepared crust.  Sprinkle with the coarse salt.  Allow several hours for the chocolate to set.  Serve at room temperature with fresh raspberries on top.