CHOCOLATE HONEY ALMOND TART
The tart is decadently chocolaty and very rich. There's a buttery, chocolate graham cracker and almond crust that's topped with a silky smooth chocolate and honey filling. The tart tastes like you slaved over it but it's incredibly fast and easy to make and it's almost no-bake. The crust is made in the food processor in two minutes flat before baking briefly and then topping it with the filling. Making the filling is as easy as pouring a warm cream and honey mixture over chocolate chips and whisking. It's almost like making ganache and tastes like creamy, honey-spiked ganache. Use heavy cream complete so that the filling sets up. I recommend overnight, which makes the tart an easy and impressive make-ahead dessert for parties.
Provided by Averie Sunshine
Categories Pies & Cheesecake
Time 17m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F and spray a 9-inch springform pan with cooking spray. Note - I wouldn't use a 9-inch round pie dish because I think it will be slightly too shallow; a 9-inch square pan may work but I prefer the ease and cosmetic result of a springform pan.
- To the canister of a food processor, add the graham crackers, almonds, and process on high speed until broken down into fine crumbs, about 1 minute. Tips - I used Honey Maid Chocolate Graham Crackers and in a standard box there are three packets of 9 crackers each. Before adding the graham crackers to the food processor I beat the sealed packet a few times with the back of a table knife to break up the crackers and help the food processor along.
- Add the butter and process on high speed until incorporated and crumbs are well-moistened, about 1 minute.
- Turn mixture out into prepared pan and hard-pack with the back of a spatula to form an even, smooth, flat crust layer. Bake for 12 minutes. Allow to cool on a rack for about 15 minutes before adding the filling.
- After crust has cooled, to a medium bowl add the chocolate chips; set aside.
- To a 2-cup glass measuring cup or microwave-safe bowl, add the cream, honey, and heat for 1 minute on high power.
- Stop, whisk to combine, return measuring cup to microwave, and heat for 45 to 60 seconds, or just under a boil; keep a close eye on it since all microwaves vary and you don't want it to boil. Whisk briefly to combine.
- Pour cream-honey mixture over chocolate chips and whisk until silky smooth and combined.
- Whisk in the salt.
- Pour chocolate mixture over the crust, smooth the top lightly with a spatula or offset knife, cover pan with plasticwrap, and place pan in fridge for at least 5 hours to set (overnight is recommened) before removing from springform pan and slicing and serving. Tart will keep airtight in the fridge for up to 1 week.
Nutrition Facts : Calories 267 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 121 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHOCOLATE HONEY ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h42m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the bottom and sides of a 9-inch springform pan.
- Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
- 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. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
- Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.
CHOCOLATE TARTLETS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 45m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray 5 (4 1/2-inch) tartlet pans with nonstick spray.
- Divide the cookie dough into 5 equal-sized balls. Press each dough ball into the tartlet pans; making sure it covers the sides and bottoms. Put the pans on a cookie sheet and bake until golden, about 15 to 18 minutes. Remove the pans from the oven and let cool completely. Turn the oven down to 325 degrees F.
- Put the chopped chocolate into a bowl. Add the heavy cream to a small saucepan over low heat. Bring the cream up to a low simmer. Pour the hot cream over the chocolate. Stir or whisk the chocolate and cream until smooth and melted. Stir in the corn syrup, sugar, and salt. Whisk in the beaten egg. Ladle the filling into the cooled tart shells and bake until the filling is set and the surface is glossy, about 15 to18 minutes. Remove the tartlets from the oven and let cool. Garnish with whipped cream and chocolate shavings and serve.
CHOCOLATE HONEY ALMOND TARTLETS
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 16 tartlets
Number Of Ingredients 6
Steps:
- 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.
ARMAGNAC CHOCOLATE ALMOND TART
I am a pecan pie lover...this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don't skip on toasting the almonds, it brings out the nuttiness of the pie. - Phoebe Saad, Framingham, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet. For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds. Bake until set, 35-40 minutes. Cool completely on a wire rack.,
Nutrition Facts : Calories 462 calories, Fat 29g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 67mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 4g fiber), Protein 9g protein.
HONEY, ORANGE & ALMOND TART
Make the most of the sweet, natural flavour of honey in this honey, orange & almond tart. Serve warm or at room temperature with crème fraîche or ice cream
Provided by Good Food team
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Put the flour in a food processor with a pinch of salt and the icing sugar, and pulse a few times to combine. Add the butter and orange zest, and pulse again until it resembles breadcrumbs. Add the egg yolks and whizz until it just forms a ball, adding 1 tbsp cold water to bring together if you need to. Wrap and chill for 30 mins.
- Roll out the rested pastry to 5mm thick and use to line a 20cm fluted tart tin. Chill for 10 mins while you heat the oven to 200C/180C fan/gas 6.
- Lay a scrunched-up piece of baking parchment in the pastry tin and fill with baking beans. Bake for 10 mins, then remove the paper and beans, and cook for 5 mins until dry and lightly golden. Trim any overhanging pastry with a serrated knife.
- While the pastry is cooling, make the frangipane. Beat together the butter, sugar and set honey until well combined. Add the ground almonds, orange zest, 2 tbsp of the juice, almond extract and eggs. Beat well to combine (don't worry if the frangipane starts to split slightly, it will be quite loose). Pour into the pastry case, and scatter over the flaked almonds. Bake for 25-30 mins until the filling is set, and springs back when lightly pressed.
- Warm the remaining orange juice and 2 tbsp honey in a small pan and simmer until it forms a light syrup. Brush over the cooling tart. Serve warm or at room temperature with crème fraîche or ice cream.
Nutrition Facts : Calories 408 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE HONEY ALMOND TART
Make and share this Chocolate Honey Almond Tart recipe from Food.com.
Provided by adopt a greyhound
Categories Dessert
Time 22m
Yield 1 tarts, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the bottom and sides of a 9-inch tart pan.
- Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
- 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. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
- Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.
Nutrition Facts : Calories 374.2, Fat 27.6, SaturatedFat 16.4, Cholesterol 45.8, Sodium 14.4, Carbohydrate 36.9, Fiber 2.7, Sugar 32, Protein 2.7
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