Chocolate Honey Almond Tart

Calling all chocoholics, this tart is for you.

It’s decadently chocolaty, very rich, and if you’re having one of those days where your inner chocolate monster is screaming at you, make this to quiet her down.

Chocolate Honey Almond Tart - A creamy, silky, smooth no-bake chocolate and honey filling over a chocolate graham cracker crust! Chocoholics: This easy, rich, and decadent tart will tame your fiercest cravings!!

There’s a buttery, chocolate graham cracker and almond crust that’s topped with a silky smooth chocolate and honey filling.

The filling is sweet enough but not overly sweet. If you like salted chocolate desserts, sprinkle the tart with sea salt before serving for that salty-sweet flavor.

MY OTHER RECIPES

The tart tastes like you slaved over it but it’s incredibly fast and easy to make and it’s almost no-bake. The crust is made in the food processor in two minutes flat before baking briefly and then topping it with the filling.

Chocolate Honey Almond Tart - A creamy, silky, smooth no-bake chocolate and honey filling over a chocolate graham cracker crust! Chocoholics: This easy, rich, and decadent tart will tame your fiercest cravings!!

Making the filling is as easy as pouring a warm cream and honey mixture over chocolate chips and whisking. It’s almost like making ganache and tastes like creamy, honey-spiked ganache. Use heavy cream complete with all its glorious fat so that the filling sets up.

The hardest part of the recipe is waiting for the filling to set and I recommend overnight, which makes the tart an easy and impressive make-ahead dessert for parties.

Chocolate Honey Almond Tart - A creamy, silky, smooth no-bake chocolate and honey filling over a chocolate graham cracker crust! Chocoholics: This easy, rich, and decadent tart will tame your fiercest cravings!!

Chocolate Honey Almond Tart

The tart is decadently chocolaty and very rich. There’s a buttery, chocolate graham cracker and almond crust that’s topped with a silky smooth chocolate and honey filling. The tart tastes like you slaved over it but it’s incredibly fast and easy to make and it’s almost no-bake. The crust is made in the food processor in two minutes flat before baking briefly and then topping it with the filling. Making the filling is as easy as pouring a warm cream and honey mixture over chocolate chips and whisking. It’s almost like making ganache and tastes like creamy, honey-spiked ganache. Use heavy cream complete so that the filling sets up. I recommend overnight, which makes the tart an easy and impressive make-ahead dessert for parties.

Ingredients:

  • 9 full-size chocolate graham crackers (about 5 to 5 1/2 ounces)
  • 2 tablespoons slivered almonds
  • 1/4 cup (half of 1 stick) unsalted butter, cut into 1/2-inch pieces and softened
  • 12 ounces semi-sweet chocolate chips
  • 3/4 cup heavy cream
  • 1/4 cup honey
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 350F and spray a 9-inch springform pan with cooking spray. Note – I wouldn’t use a 9-inch round pie dish because I think it will be slightly too shallow; a 9-inch square pan may work but I prefer the ease and cosmetic result of a springform pan.
  2. To the canister of a food processor, add the graham crackers, almonds, and process on high speed until broken down into fine crumbs, about 1 minute. Tips – I used Honey Maid Chocolate Graham Crackers and in a standard box there are three packets of 9 crackers each. Before adding the graham crackers to the food processor I beat the sealed packet a few times with the back of a table knife to break up the crackers and help the food processor along.
  3. Add the butter and process on high speed until incorporated and crumbs are well-moistened, about 1 minute.
  4. Turn mixture out into prepared pan and hard-pack with the back of a spatula to form an even, smooth, flat crust layer. Bake for 12 minutes. Allow to cool on a rack for about 15 minutes before adding the filling.
  5. After crust has cooled, to a medium bowl add the chocolate chips; set aside.
  6. To a 2-cup glass measuring cup or microwave-safe bowl, add the cream, honey, and heat for 1 minute on high power.
  7. Stop, whisk to combine, return measuring cup to microwave, and heat for 45 to 60 seconds, or just under a boil; keep a close eye on it since all microwaves vary and you don’t want it to boil. Whisk briefly to combine.
  8. Pour cream-honey mixture over chocolate chips and whisk until silky smooth and combined.
  9. Whisk in the salt.
  10. Pour chocolate mixture over the crust, smooth the top lightly with a spatula or offset knife, cover pan with plasticwrap, and place pan in fridge for at least 5 hours to set (overnight is recommened) before removing from springform pan and slicing and serving. Tart will keep airtight in the fridge for up to 1 week.

Adapted from Giada De Laurentiis

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27 comments on “Chocolate Honey Almond Tart”

  1. I adore ganache so a tart using it as a filling is to die for!! I can’t believe how easy this really is. The texture looks amazing and the top has just enough shine. I consider myself a hard core chocoholic….this is perfect!!

  2. These rich ganache tarts are always irresistible. And they’re easy to convert to GF, too, if the crust gets a little change. This one looks so fudgy!

  3. Your tart looks gorgeous! Love the flavour!

  4. Wow, this looks melt-in-your-mouth delicious!

  5. This looks amazing!! Love the idea of chocolate and honey together!!

  6. Oh, this is just a true chocoholics dream!

  7. Be still, my beating heart. I love desserts that look amazing and come together in mere minutes. Yum.

  8. Hi Averie, my chocolate monster is loud today, actually I had Reese’s cups instead of breakfast today an I am ashamed to say how many, and after seeing this tart I am in excruciating pain, my stomach and SOUL is begging for a slice I need it in my life. It looks sinfully delicious.
    Question: can you please tell me what website/application you use to crate the double picture with the text for Pinterest? I always like your and think that they look great. Thanks in advance.

  9. I’m all over this! I want to drink that filling…

  10. Ok did you read my mind? I was literally thinking about how I need to make a chocolate tart with an almond crust! Needless to say, PINNED!

  11. Wow… this is amazing. How great would this be with a dessert wine or semi-sweet mead. :) Count me in. 

  12. What a beautiful tart!! Yummmmm <3

  13. Averie,
    I pinned this recipe immediately.  This looks fabulous.  The hubby and I love ganache.
    Annamaria

  14. Holy yum that looks good!

  15. I would love to try this recipe but don’t have chocolate graham wafers.  Can I use regular honey graham wafers and add cocoa powder? If so, should I add some sugar as well? What quantities would you recommend?
    Thanks…can’t wait to try it!

    • That would probably work fine, although I haven’t tried it so cannot say for sue exactly what quantities to do but yes, you will need to add some sugar because otherwise just graham crackers with cocoa powder (bitter!) will not taste like dessert. Good luck!

  16. I LOVE your recipes!!!! I made one large tart and then decided to try making the recipe in muffin cups. It worked perfectly for 12 mini-tartlets. :-) I can’t wait to take them to work tomorrow to share.

    • Thanks for trying the recipe and I’m glad it came out great for you! Both as a tart and then in muffin cups, how fun! I would love to try this as mini-tarlets :) You have very lucky coworkers!

  17. I’ve had Giada’s Chocolate Honey Almond Tart bookmarked to make for ages but I hadn’t gotten around to it. This post definitely has me running to the kitchen. Beautiful photos! I want to dive right in!

  18. This dessert looks amazing, it is perfect!! 

  19. LOVE LOVE LOVE that this is sweetened with honey! and I’d def. sprinkle with sea salt…and maybe drizzle with salted caramel :P

    Pinninggg

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