I always have a long list of deserts that catch my eye but I never have enough occasions to make them. Yes, I would be perfectly happy making them everyday but my waistline wouldn’t appreciate it much! This tart was on a short list and when I found out that family was coming from out of town I spoke up quickly with “I’ll bring desert!”
I had planned on making a raspberry compote with this but, being a new mother, I’ve learned that plans go out the window quickly. I was bummed about not making it because it would have made the plate pretty and sent this desert into another realm of deliciousness. The good thing is this tart is so sweet and so rich that it could handle itself. It may look lonely on this plate but it packs a chocolatey punch The honey binds with the chocolate creating this dense, candybar like bite.
Chocolate Honey Almond Tart
1/2 stick (2 oz) unsalted butter, cut into 1/2 inch pieces at room temp plus extra for coating the pan
9 chocolate graham crackers, 5 1/2 ounces total
2 Tbsp silvered almonds
3/4 cup heavy cream
1/4 cup honey
12 ounces semi-sweet chocolate chips
Preheat oven to 350 degrees
Butter the bottom of a 9-inch springfoam pan. (I used 8 in since that’s what I had and it made the tart a little higher!)
Place the graham crackers and almonds into a food processor. Process until a fine crumb mixture forms, about 15-20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
In a small saucepan, whisk the cream and honey together over low heat until the heat has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips into a medium bowl. Pour the hot cream over the chocolate chips and stir until the mixture is smooth. Pour chocolate filling over prepared crust. Refrigerate for at least 5 hours or preferably overnight. You’ll want to serve this right out of the refrigerator to ensure nice,smooth slices.
Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.
Source: Giada De Laurentiis
Here it is from another angle