Chocolate Honey Almond Tartlets

1. 1

   Preheat the oven to 350 degrees F. Line a mini-muffin tin with mini-cupcake liners.

2. 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. 3

   Add the butter and pulse until incorporated.

4. 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. 5

   Bake for 8 minutes, or until the crusts are firm, rotating the tin halfway through.

6. 6

   In a small saucepan over low heat, whisk the cream and honey together until the honey has dissolved.

7. 7

   Raise the heat to medium and bring the mixture to just below the boil.

8. 8

   Place the chocolate chips in a medium bowl.

9. 9

   Pour the hot cream over the chocolate and whisk until smooth.

10. 10

    Pour 1 tablespoon of the chocolate filling into each prepared muffin cup.

11. 11

    Refrigerate for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.