Chocolate Honey Almond Tart

I was hanging out with a mommy-friend this morning, admitting to how much sweets I have enjoyed trying in the last few months.  She said, "share!"  Admitting to one more sweet treat that I have tried in the last couple months, I will let this secret out!

I saw Giada make this one afternoon; I literally made it the next day.  And, then I made it the next week.  And, then I felt like I needed to make it the next week for a friend.  (That's you, neighbor-friend!)  I took a month off, but then I needed an easy dessert so I made this one.  Then I had to make it again yesterday.  Can you tell this one is a.d.d.i.c.t.i.v.e?!  

Okay, here is the recipe.  Note a couple of things:  this is a good one to improvise based on your pantry.  I'll put some of my improvisations in italics.  And, this one has so few ingredients that it is dangerously addictive to make, a lot!

- 1/2 stick (2 oz) butter, at room temperature

- 9 chocolate graham crackers, 5 1/2 oz total   (I had the below Dark Chocolate Fudge Stripes cookies in my pantry, so I tried those.  Will said that cookie should forever be in our pantry!)

- 2 tbsp slivered almonds   (I have used peanuts, just as tasty.)

- 3/4 cups heavy cream

- 1/4 cup honey

- 12 oz semisweet chocolate chips   (I have used both semisweet and dark chocolate chips, both great!)

 Preheat the oven to 350 degrees.

Butter the bottom and sides of a 9-in. springform pan.  (This recipe is why I broke down and bought a springform pan.  But, I have made it in just a regular-old casserole dish as well.)


Process the graham crackers (or cookies) and almonds in a food processor.  Process until they become fine crumbs.  Add the butter and pulse until incorporated.  Press the crumb mixture into the bottom of the pan.  Bake for 12 minutes.  Cool to room temperature, about 20 minutes.

In a small sauce pan, whisk the cream and honey over low heat until the honey has dissolved.  Increase the heat to medium and bring to just below a boil.  Place the chocolate chips into a medium bowl.  Pour the hot cream over the chocolate and stir until the mixture is smooth.  Pour the chocolate filling over the prepared crust.  Refrigerate for at least 5 hours, or overnight.

Cut into wedges and serve!

This is so yummy!  I know these wedges look huge, but you will understand when you make it!!  If you want an inexpensive date-night with the husband, or if you want chocolate-lovers dessert with the girls, or if you need something easy for a supper with friends, or....  Add some raspberries or strawberries to pair and make a really pretty plate!  Forget the crust, cut the filling in half, pour the filling in ramekins for a late-night snack.  Can you tell this is a new, accessible, easy, SUPER yummy favorite?!  

Try this one!  Thank you Giada for another easy, delicious dessert!!