I love desserts that transform just a few simple ingredients into a show-stopping confection. Honey gives this rich tart an intriguing, elusive flavor and floral aroma. Serve the tart in small wedges, as it is extremely rich, or cut it into little triangles to pack along on a picnic.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch round springform pan.
Step 2
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.
Step 3
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.
Step 4
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.
