Recipe courtesy of Giada De Laurentiis
Chocolate-Honey-Almond Tartlets
Total:
2 hr 15 min
Active:
5 min
Yield:
16 tartlets
Level:
Easy
Total:
2 hr 15 min
Active:
5 min
Yield:
16 tartlets
Level:
Easy

Ingredients

Directions

Special equipment: One 24-cup mini-muffin tin and 16 mini-cupcake liners

Preheat the oven to 350 degrees F. Fill a mini-muffin tin with mini-cupcake liners. 

Add the graham crackers and almonds to the bowl of a food processor. Process until the mixture forms fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Place 1 tablespoon of the crumb mixture into each lined muffin cup and use your fingers or a shot glass to gently press down the mixture. Bake for 8 minutes, rotating the muffin tin halfway through, until the crusts are firm. 

Add the chocolate chips to a medium bowl. In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Pour the hot cream over the chocolate and whisk until the mixture is smooth. Pour 1 tablespoon of the chocolate filling into each muffin cup. Refrigerate for at least 2 hours before serving.

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