Chocolate Honey Tart with Strawberries

Update…you can make this in a square pan and cut into bite size pieces.  This works out really well for parties!

Remember that chocolate truffle tart I made a few weeks back??  The one I have been obsessed with ever since…the one that is now my all time favorite dessert….the one that is better than cake, cookies or ice cream…

Yeah, that chocolate truffle tart.  Well, I found a slightly different version that might be even better.  Gasp.
Chocolate Honey Truffle Tart with Strawberries by SneakySpoons

A few notes: I used honey graham crackers with 3 tsp of cocoa powder since I didn’t have any chocolate graham crackers.  I also used pecans instead of almonds…it’s what I had on hand.  It was awesome.
Chocolate Honey Tart 
  • 1/2 stick butter, at room temperature
  • 8 chocolate graham crackers (the rectangles, not the squares)
  • 2 tablespoons slivered almonds
  • 3/4 cup heavy cream
  • 1/8 cup honey
  • 12 ounces semisweet chocolate chips

Preheat the oven to 350 degrees F.

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 a pie plate. 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. Take the mixture off the heat and add the chocolate chips. Stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
Serve with fresh berries and whipped cream.

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Comments

  1. O my goodness this sounds amazing! Idn if I could wait 5 hours to try it!

Thanks for commenting!!