Chocolate Honey Tart Recipes

CHOCOLATE HONEY ALMOND TARTLETS

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.

CHOCOLATE-HONEY-ALMOND TARTLETS

Steps:

• 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.

CHOCOLATE HONEY ALMOND TART

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.

HONEY-PECAN TART WITH CHOCOLATE GLAZE

Steps:

• Make filling:
• Boil 4 cups pecans (reserve remaining 1/2 cup for garnish) with sugar, honey, cream, milk, and salt in a 4-quart heavy saucepan over moderately high heat, stirring occasionally, until liquid is golden, about 20 minutes (mixture will appear curdled at first, but then become thick and smooth). Remove from heat and transfer mixture to a shallow bowl, then cool completely, about 40 minutes.
• Prepare tart shell:
• Roll out larger disk of dough (keep remaining piece chilled) between 2 large sheets of parchment paper or plastic wrap (or 2 overlapping sheets for each side if necessary) into a 13-inch round (1/8 inch thick), then remove parchment from top and invert dough into tart pan set on a baking sheet, pressing onto bottom and side of pan and leaving overhang. Chill shell at least 30 minutes. Roll out remaining disk between 2 large sheets of parchment or plastic wrap into a 12-inch round (1/8 inch thick) and chill on a baking sheet at least 30 minutes.
• Bake tart:
• Put oven rack in lower third of oven and preheat oven to 425°F.
• If nut filling is very firm, warm slightly in a saucepan over low heat until softened but not warm. Spread filling in tart shell, smoothing top. Brush overhang of bottom crust with water. Remove parchment from remaining round of dough and arrange round over tart filling, gently rolling a rolling pin along edge to seal and trim excess.
• Bake tart (in pan) on baking sheet until pastry is golden, 30 to 40 minutes. Cool in pan on a rack set on a large plate 15 minutes. Carefully remove side of pan and cool tart completely, about 2 hours.
• Make glaze while tart cools:
• Put chopped chocolate in a shallow bowl. Bring cream just to a boil and pour over chocolate, then whisk gently (to avoid air bubbles) until chocolate is completely melted.
• Pour warm glaze over top of tart and gently spread with an offset spatula to evenly cover top, allowing chocolate to drizzle down side. Let tart stand until glaze is set, at least 30 minutes.
• Garnish tart:
• Rinse reserved 1/2 cup pecans in a sieve, then pat dry and carefully shave very thin slices (less than 1/32 inch) using slicer, checking thickness of first shavings on a plate before starting to shave pecans directly onto tart. If you don't have a slicer, finely chop.