Chocolate-Honey-Almond Tartlets

1. 1

   Special equipment: one 24-cup mini-muffin tin and 16 mini-cupcake liners

2. 2

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

3. 3

   Add the graham crackers and almonds to the bowl of a food processor.

4. 4

   Process until the mixture forms fine crumbs, 15 to 20 seconds.

5. 5

   Add the butter and pulse until incorporated.

6. 6

   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.

7. 7

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

8. 8

   Add the chocolate chips to a medium bowl.

9. 9

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

10. 10

    Increase the heat to medium and bring the mixture to just below a boil.

11. 11

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

12. 12

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

13. 13

    Refrigerate for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.