Chocolate tart with almonds and honey
Votes: 1
Time: 5 hours 42 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
A step-by-step recipe for making chocolate tart with almonds and honey.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 60 g butter at room temperature (cut into 1.2 cm pieces), plus extra for greasing the pan
- 9 chocolate graham crackers (155 g)
- 2 tbsp almonds, sliced into strips
- 3/4 cup heavy cream
- 1/4 cup honey
- 350 g chopped dark chocolate
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
- Grease the bottom and sides of a 22cm springform pan with butter.
- Place the graham crackers and almonds in the bowl of a food processor. Process for about 15-20 seconds until fine crumbs form. Add the butter and mix well. Pour the crumbly mixture into the prepared pan, pressing it into the bottom. Bake for 12 minutes. Cool to room temperature for about 20 minutes.
- In a small saucepan, whisk the cream and honey over low heat until the honey dissolves. Reduce the heat to medium and heat the mixture until it just begins to simmer. Pour the chocolate into a medium bowl. Pour the hot cream over the chocolate and stir until smooth. Pour the chocolate filling over the prepared cake. Refrigerate for at least 5 hours, preferably overnight.
- Loosen the tart from the sides of the pan using a thin metal spatula. Remove from the pan and transfer to a serving plate. Cut the chocolate tart into slices and serve.
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