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Chocolate Honey Almond Tart Recipe

Chocolate Honey Almond Tart

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (82)

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Average Rating:

Total Reviews: 82

Showing 71-80 of 82

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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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  • on April 08, 2009

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    I agree with some of the other reviews in that the portion sizes could be smaller. I divided mine up into 16 pieces, which was perfect for us as it's so rich.

    I was running short on time so I set mine up in the freezer for 3 hours, then transferred to the fridge for 2 more hours. It was perfect!

    Those having trouble with their crust being too crumbly may not have used enough butter... or they may not have pressed it down well enough. Unsure, but my crust came out great following the recipe and stamping it down firmly.

    Next time, I think I may sprinkle some sliced almonds on top as well.

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  • on April 06, 2009

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    This was a snap to make. I used an 8" springform pan and the height was perfect.
    I served it at my cocktail party and wrapped a slice for each of the guests as they went out the door so they could have something sweet when they got home!

    I can see that I will make this a million times over!

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  • on April 05, 2009

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    This tart was fudgy and delicious. However, despite being refrigerated overnight, it didn't "set up" as I would have liked. Still a bit gooey in the center. I agree with another reviewer that the crust was a bit too crumbly. I think next time I may use a bit more butter. All is all, it was good.

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  • on April 03, 2009

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    I didn't have a spring form pan & didn't want to go through the trouble of making the crust the first time around, so I spent about $1.50 on a pre-made choco graham cracker crust. It was GREAT! I'm not sure the homemade crust would have made that much of a difference since the tart is the real star anyway. Love this recipe & will make it all the time now!

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  • on April 02, 2009

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    I watched Giada put this together on Giada at Home. I made it that evening. The only problem I had was the crust was dry and crumbly after I chilled it for 5 hours. I cut the tart and used a spatula to lift it onto a plate, but alot of the crust stayed behind as crumbs. Either way, it was very good. Wish Giada would stop by and help me the next time. (Oh, STOP!!!.. I can dream, can't I? :

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  • on April 01, 2009

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    Recipe calls for semi-sweet chocolate chips though she said you could try milk chocolate. I did a half a bag of each and it's delicious. It's so rich that I thought it should be smaller portions. I cut mine into 12 portions instead of 6-8.

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  • on March 31, 2009

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    This was so easy to make.. Tip: I put it in the freezer for about an hour to chill and served after dinner with coffee.. Perfect

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  • on March 30, 2009

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    I made this using premade graham cracker crust! Came out wonderful! Whipped cream was an added bonus!

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  • on March 29, 2009

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    Easy to prepare. I've never made anything like this, couldn't believe how easy it was. I also couldn't find the chocolate grahams and used the Teddy Grahams instead. Worked out perfect! I agree, serve with whipped cream.

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