Chocolate Honey Almond Tart

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This was the first recipe I've made of Giada's that wasn't fantastic - but then not every recipe can be fantastic, and Giada's still my favorite celebrity chef. I served this Easter Sunday as dessert. I followed the directions carefully and only substituted regular graham crackers for the chocolate ones as our store didn't sell them. The crust was great tasting but didn't hold up as I'd like as it broke off easily and then looked messy. Crust should have been thicker perhaps. The chocolate honey almond filling was also very tasty but just too sweet to have more than a few bites of. Kind of like eating fudge (which I love -- I'm a huge chocolate sweet fan. I'd recommend this recipe if you're really having a sweet craving.

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I increased the almonds to a 1/2 Cup. This will cure anyones sweet tooth. Thank you Giada. I cut into small serving size pieces, wrap in siran, then tinfoil and freeze, take out of freezer 30 minutes before you are ready to eat. It keeps for 2 months.

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This was super easy and tasty. I loved the graham cracker crust and the almond chocolate combination. My father-in-law especially liked how it uses honey instead of pure sugar. I added some extra almonds on top before putting it in the fridge and raspberries on the side when I served it. My tart set up just fine in the fridge overnight and I would definitely make this again!

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If you are craving something chocolate, then this is the dessert for you! It is delicious and so easy to make.

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This was a super easy dessert to make. I went to three different stores but couldn't find chocolate graham crackers, so I had to make due with regular honey graham crackers instead. I would suggest maybe adding a touch more melted butter, because the crust was a bit on the crumbly side, but it wasn't too bad.

I actually chilled this in the refrigerator for about 36 hours before I cut into it, but it still was a little soft in the center--not sure how dense it's supposed to be? The filling is so incredibly rich, perfect for those who love chocolate and very rich desserts. I myself am a choco-holic and have a big sweet tooth, but this borders on too much even for me. Only a small sliver was needed to satisfy me, which means if you have to serve a crowd this will definitely go the distance for you.

It does keep very well. I made this on a Friday night; today is Monday and it still looks and tastes great.

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This is a super easy recipe to make...and what's so wonderful is how decadent it is! True, it is rich and the sweet honey really comes through in every bite...but we paired this with a 1970 vintage port and words cannot describe!!! Dinner party for 8, served everyone perfectly- no leftovers. Giada has done it again. Will definitely make this again...maybe even add fresh raspberries on top next time.

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The desert itself was SO easy to make. The crust was super super easy (although I had to use an alternative to the chocolate graham crackers and didn't fall apart or anything. The filling was also easy to make, HOWEVER, it was really sweet. I couldn't eat more than two or three spoons at a time. That being said, the desert also lasts forever. It's been four days and it has the same freshness as the first day.

If I ever make this recipe again, I'd like to ad some fruits into the chocolate mix, something to offset the richness of the chocolate.

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This is so delicious and so easy to make! I would not change a thing about this recipe- it is wonderful just the way it is. I plan on making it for my next family gathering!

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I made this as Giada on her show, absolutely wonderful! After shopping 3 markets, I found the Chocolate grahams at Albertsons. I'm making this again today for 4th of July. I'm making one with Semi Sweet and one Milk Chocolate and also making a sauce with fresh raspberries and a tich of whip cream to top it off. I had no problems with crust too crumbly, it was absolutely perfect! Anyone that likes easy deserts...try this! What a wonderful, versatile desert for summer!

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This was so easy to make and very popular! I had no trouble with the crust being crumbly. Maybe the humidity in the air can have varying effects? Being Indian and having served an Indian meal that night, I crushed 1/4 tsp of cardamon and added it to the chocolate mixture. It was really tasty with a touch of something different. Next time I might try a little cayenne. The tart also kept well for days. Not one piece went to waste. Thanks Giada!!