- Level: Easy
- Total: 2 hr 15 min
- Prep: 5 min
- Inactive: 2 hr
- Cook: 10 min
- 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
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.
