Indulge in this tart with a creamy chocolate filling and a crunchy chocolately crust. Yummmmy!
Prep Time: 15 minutes
Inactive Prep Time: approx. 4 hours
For the Crust:
½ stick butter at room temperature
10 chocolate graham crackers
3 tablespoons almonds
For the Filling:
¾ cup of heavy cream
1/3 cup honey
½ tablespoon vanilla extract
2 cups (12 ounces) of chocolate morsels/chips
Preheat the oven to 350 degrees F.
Break the graham crackers into little chunks and place into a food processor along with the almonds and butter. Process until the mixture forms into fine crumbs or like powder crumbs.
Butter the bottom of a spring-foam pan. Press the crust mixture into the bottom of the buttered pan until it forms an even layer for the bottom of the tart crust. Bake for 12-15 minutes and then keep aside and cool.
In a small saucepan, whisk the heavy cream, honey and vanilla until everything has been well mixed. Bring the mixture to just below a boil.
Place the chocolate morsels/chips into a medium bowl and pour the hot cream mixture over the chocolate and stir until the chocolate becomes smooth. The heat of the cream will help melt the chocolate into a creamy smooth chocolate sauce. Pour the chocolate filling over the prepared crust and refrigerate for at least 4-5 hours or until the chocolate has set and become firm.
Cut the tart into wedges and serve! Enjoy!