Recipe courtesy of Giada De Laurentiis
Episode: Mini Me
Save Recipe Print
Total:
2 hr 30 min
Active:
30 min
Yield:
16 tartlets
Level:
Easy

Ingredients

Directions

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

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

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

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Chocolate Souffle

Recipe courtesy of Geoffrey Zakarian

Chocolate Chunk Blondies

Recipe courtesy of Ina Garten

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chocolate-Hazelnut Gelato

Recipe courtesy of Giada De Laurentiis

Slow Cooker Chocolate Candy

Recipe courtesy of Trisha Yearwood

Chocolate-Honey-Almond Tartlets

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.