Chocolate Honey Almond Tart

While preparing my New Years Eve menu it was important to me to find the perfect dessert. Not finding anything that really struck the “WOW” factor, I turned to the chef who has never let me down, Giada De Laurentiis!  As I flipped thru the pages of my Giada At Home cookbook, I ran across a recipe for a Chocolate Honey Almond Tart with a description that read: “I love desserts that transform just a few simple ingredients into a show-stopping confection.”  That was enough for me! SOLD! 🙂

Not only was this tart easy to make, but I loved that there were so few ingredients. Most of which I had on hand. I did have a little mishap with the food processor however. I’m not sure if it’s that the blade is dull from the candy canes I processed earlier in the month. If I’ve outgrown the size of my food processor. If I didn’t secure the lid. Or all of the above, but lets just say there was a fair amount of chocolate graham cracker crumbs that sputtered out, all over the kitchen counter! LOL!  All I got to say about that is you’re not doing it right and you’re taking it too seriously, if you don’t make some kind of mess!! 🙂

Wanting to make sure the tart was “New Years Eve” acceptable, I cut into it and tried a slice! Quality control, you know! 😉 The tart is rich, smooth and decadent. Other than a tall glass of cold milk or a steaming hot cup of coffee, it needs something. I think a raspberry or strawberry sauce would be the perrrrfect accompaniment! Preferably fresh. Yep! I’ll do that! 😉

Chocolate Honey Almond Tart!

Chocolate Honey Almond Tart

9 chocolate graham crackers
2 tablespoons slivered almonds
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus more for the pan
3/4 cup heavy cream
1/4 cup honey
2 cups (12 ounces) semisweet chocolate chips

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch round springform pan.

Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, 15 to 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 together the heavy cream and honey over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Put 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 prepared crust. Refrigerate for at least 5 hours or preferably overnight.

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.

Happy New Years all! See you in 2012!! 🙂


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