Chocolate Honey Almond Tartlets – a delicious recipe with graham crackers, almonds, unsalted butter, heavy cream, honey, semi-sweet chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Line a mini-muffin tin with mini-cupcake liners.
2
Place the graham crackers and the almonds in the bowl of a food processor and process to fine crumbs, 15 to 20 seconds.
3
Add the butter and pulse until incorporated.
4
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.
5
Bake for 8 minutes, or until the crusts are firm, rotating the tin halfway through.
6
In a small saucepan over low heat, whisk the cream and honey together until the honey has dissolved.
7
Raise the heat to medium and bring the mixture to just below the boil.
8
Place the chocolate chips in a medium bowl.
9
Pour the hot cream over the chocolate and whisk until smooth.
10
Pour 1 tablespoon of the chocolate filling into each prepared muffin cup.
11
Refrigerate for at least 2 hours before serving.
599
kcal
Calories
40
g
Fat
36
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Chocolate Honey Almond Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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