Best Chocolate Honey Almond Tartlets Recipes

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 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.