Chocolate Honey Almond Tart
- Yield: 6 to 8 servings
- Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 1131
Total Fat: 46 g
Saturated Fat: 19 g
Carbohydrates: 173 g
Dietary Fiber: 9 g
Sugar: 76 g
Protein: 15 g
Cholesterol: 46 mg
Sodium: 820 mg - Total: 5 hr 42 min
- Prep: 10 min
- Inactive: 5 hr 20 min
- Cook: 12 min
- 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for greasing the pan
- 9 chocolate graham crackers, 5 1/2-ounces total
- 2 tablespoons slivered almonds
- 3/4 cup heavy cream
- 1/4 cup honey
- 12 ounces semisweet chocolate chips
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- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 9-inch springform pan with butter.
- Put the graham crackers and almonds into a food processor. Pulse until the mixture becomes fine crumbs, about 15 to 20 seconds. Add the butter and pulse again until the mixture is well blended. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Allow to cool to room temperature, about 20 minutes.
- In a small saucepan, combine the cream and honey. Whisk over low heat until the honey is fully dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream mixture over the chocolate and stir until smooth. Pour the chocolate filling over the cooled crust. Refrigerate for at least 5 hours or preferably overnight.
- Release the tart from the sides of the pan by running a thin metal spatula around the edge. Remove the tart from the pan and transfer to a serving plate. Slice into wedges and serve.
