Chocolate Honey Almond Tartlets

By peridot728

Ingredients

• 5 graham crackers (2 3/4 ounces)
• 1 tablespoon slivered almonds
• 2 tablespoons (1 ounce) unsalted butter, cut into 1/2-inch pieces, room temperature
• 1/3 cup heavy cream
• 2 tablespoons honey
• 1 cup (5 ounces) semi-sweet chocolate chips, such as Ghirardelli

Details

Servings 1
Preparation time 150mins
Cooking time 165mins
Adapted from foodnetwork.com

Preparation

Step 1

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.