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Chocolate Honey Almond Tart Recipe

Chocolate Honey Almond Tart

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Average Rating:

Total Reviews: 81

Showing 61-70 of 81

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  • on June 08, 2009

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    I've made this a few times and each time it's just delicious! I've also tried the filling with a regular store bought pie crust and it's not bad at all. great and easy recipe!

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  • on May 24, 2009

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    It is a rich dessert. Giada said it was like a candy bar, she is so right. Very easy and quick. Mom of 3, 4 and under and had time to get this made. I did not have chocolate graham crackers, I used original ones instead. The friends I made this for loved it.

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  • on May 03, 2009

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    This is a rich dessert. A chocolate lovers dream. Easy to make.

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  • on April 21, 2009

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    I first made this a few weeks ago, & my husband & I absolutely adored it! It is definitely a very sweet & rich dessert, so we were able to cut 8-10 slices out of it. A little goes a long way & is still very satisfying. The only change I made was that I used chocolate chip cookies instead of chocolate graham crackers because that was all that I had in my pantry. I pressed the crushed cookies firmly into the springform pan. I also refrigerated the tart overnight. It tasted amazing for the next few days... and it was so incredibly easy to make! I'm not a huge dessert person, but I was impressed with the simplicity & results. Next time I'll try making it with the chocolate graham crackers! Yum!

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  • on April 19, 2009

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    I added a layer of melted peanut butter and let cool, and then added my layer of ganache.

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  • on April 15, 2009

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    I made this for an Easter dessert, and needless to say, it was a HUGE HIT! However, upon making it Giada-style, I found that the crust DEFINITELY requires more butter (about 3/4 of a stick and rather than setting the tart in the refrigerator for 5 hours, you MUST place it in the freezer, covered, airtight overnight. when you take it out, let it thaw slightly. After freezing this dessert, it is not only firm enough, it is also easier to break out of the pan. I also cut it into 16 servings, 12 would work great too, but 6-8 servings is WAY too much sugar/cream packed into one serving. I'm making it again for the second time this week and CAN'T WAIT to indulge again! : Thanks Giada! You are AWESOME!

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  • on April 09, 2009

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    After watching Giada make this, I decided to try it for a dinner party that night. It was VERY easy and the hit of the party!! I didn't have a springform pan, so I used a tart pan. The crust was a touch crumbly, but I thought that could be due to the fact I had used a different type of pan. While everyone else gobbled it up, I found it too sweet for my taste. The second time I made it I substitued Hazelnut Kaluha for the honey and added a bit more butter. I made sure that I pressed it extra firmly, it was perfect! I also agree that this can easily serve more than 6-8.

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  • on April 09, 2009

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    I saw Giada make this recipe and I couldn't believe how easy it was! I couldn't find the chocolate graham crackers so I used the original graham crackers and everybody loved it. I agree with the other reviews that it is too rich to only serve 6-8. I served 12 quite easily. I think it could be topped with a small scoop of vanilla ice cream and then drizzled with Ina Garten's raspberry sauce for a fantastic dessert!

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  • on April 09, 2009

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    I doubled the chocolate mixture and used cocolate waffers with the pecans if was the best cake ever and the want it to be at all the holidays.Thanks for this one.

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  • on April 08, 2009

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    I adapted this for Passover and served it to my guests. It was very easy to adapt - instead of graham crackers, I used Kosher for Passover cookies. Everything else was the same. It came out delicious. It was VERY rich and a real crowd pleaser. It set up pretty well but it was soft and fudgey and a bit difficult to remove from the pan. That is, perhaps, my fault. I didn't have a spring-form pan and was using a tinfoil cake pan instead.

    My guests were very impressed and it was SO EASY. I will definitely make it again.

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