Blueberry Lavender White Chocolate Tart

Add 4.5 oz. of graham crackers to a food processor and pulse until finely ground crumbs are achieved.
Add 6 tbsp of melted unsalted butter to a bowl and add in the graham cracker crumbs and 3 tbsp of granulated sugar. Mix until all is combined together. (The consistency should resemble wet sand).
Add the graham cracker mixture to an 8 inch tart pan. Firmly press the crumbs into the bottom and up the sides of the pan.
Bake the crust for 8-10 minutes at 350 degrees. Then let cool completely.

Add 3/4 cup of fresh blueberries to a sauce pan and heat over medium heat until the berries release their juices. (Press on the berries with a spatula while they are heating to ensure all the juices release). Strain the blueberry reduction to separate the seeds from the juice. (There should be about 2 tbsp of juice.)
Add 8 oz. of chopped white chocolate to a double boiler and heat until it is all melted.
Then mix in 1/4 cup + 2 tbsp of heavy cream, the 2 tbsp of blueberry reduction, 2 tsp of lavender extract paste, 1/2 tsp of vanilla bean paste and 1/8 tsp of salt.
When the tart crust is completely cooled pour the filling into it. Let the tart chill for 2-3 hours until set.
Once set, top with berries and whipped cream. Remove from the fridge 30 minutes before serving. Store leftovers in an airtight container in the fridge for up to four days.