Ingredients
- 3 large or 7 (2 1/2-inch) square chocolate graham crackers
- 1 tablespoon slivered almonds
- 2 tablespoon unsalted butter, cut into 1/2-inch pieces, at room temperature,plus extra for greasing the pans
- 1/2 cup heavy cream
- 1 tablespoon honey
- 1 cup (6 ounces) semi-sweet chocolate chips, such as nestle toll house
- 3 large or 7 (2 1/2-inch) square chocolate graham crackers
- 1 tablespoon slivered almonds
- 2 tablespoon unsalted butter, cut into 1/2-inch pieces, at room temperature,plus extra for greasing the pans
- 1/2 cup heavy cream
- 1 tablespoon honey
- 1 cup (6 ounces) semi-sweet chocolate chips, such as nestle toll house
- 1 cup (5 ounces) slivered almonds, toasted* see cook
- 2/3 cup sugar
- 1/3 cup water
Preparation
Baking Directions:
Special equipment: 2 4-inch diameter round or heart-shaped springform pansPreheat the oven to 350 degrees F.
Butter the bottom and sides of 2 4-inch springform pans.
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 pans.
Bake for 10 minutes.
Cool to room temperature, about 15 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 small bowl.
Pour the hot cream over the chocolate and stir until the mixture is smooth.
Ladle the chocolate mixture over the prepared crusts.
Refrigerate for at least 5 hours or preferably overnight.
Loosen the tarts from the sides of the pans by running a thin metal spatula around the edges.
Remove the sides of the pans and transfer the tarts to 2 dessert plates.
Top with pieces of almond crunch brittle and serve.
Cook's Note: If chocolate graham crackers are not available, substitute with honey graham crackers and add 1 tablespoon unsweetened cocoa powder when blending.
Almond crunch brittle:Line a rimmed baking sheet with parchment paper.
Arrange the toasted nuts close together in a single layer on the prepared baking sheet.
Combine the sugar and water in a small saucepan over medium-high heat.
Stir the sugar mixture until dissolved.
Bring to a boil and cook until the mixture turns a light golden brown, about 8 to 10 minutes.
Let the bubbles subside, then pour the caramelized sugar over the nuts.
Cool for 5 minutes and refrigerate until hard, about 30 minutes.
Once the mixture has hardened, top with another piece of parchment paper and pound into small pieces, or place the sugar-nut mixture on a cutting board and cut into small pieces.
Store in an airtight container at room temperature.
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
Bake in a preheated 350-degree F oven for 8 to 10 minutes until lightly toasted.
Cool completely before using.
