Chocolate-Honey-Almond Tartlets

Name: Chocolate-Honey-Almond Tartlets
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 16 tartlets
Ingredients: 5 graham crackers (about 2 3/4 ounces); 1 tablespoon slivered almonds; 1/4 stick (2 tablespoons) unsalted butter, cut into 1/2-inch pieces, at room temperature; 1 cup semisweet chocolate chips, such as Ghirardelli (5 ounces); 1/3 cup heavy cream; 2 tablespoons honey

Getting reviews...

Level: Easy
Total: 2 hr 15 min

Prep: 5 min
Inactive: 2 hr
Cook: 10 min

Yield: 16 tartlets

Level: Easy
Total: 2 hr 15 min

Prep: 5 min
Inactive: 2 hr
Cook: 10 min

Yield: 16 tartlets

Ingredients

Deselect All

5 graham crackers (about 2 3/4 ounces)

1 tablespoon slivered almonds

1/4 stick (2 tablespoons) unsalted butter, cut into 1/2-inch pieces, at room temperature

1 cup semisweet chocolate chips, such as Ghirardelli (5 ounces)

1/3 cup heavy cream

2 tablespoons honey

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.