Chocolate Honey Almond Tart

Ingredients

• 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan (or you can use nonstick spray)
• chocolate graham crackers, 5 1/2-ounces total
• 2-3 tablespoons slivered almonds
• 3/4 cup heavy cream
• 1/4 cup honey (I like using local honey you can pick up from local vendors or at farmers market)
• 12 ounces semisweet chocolate chips

Instructions

Preheat the oven to 350 degrees F.

Butter the bottom and sides of a **tart pan. 

Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. If the mixture looks like it needs a little more butter to hold the crust together add more in small amounts.  Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.

In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.

Unmold the tart and transfer to a serving plate. Cut into wedges and serve.

**Originial recipe calls for a springform pan.  I've made it this way too but it's much easier to remove the tart if you make it in a tart pan then let the tart warm slightly and just push the bottom of the pan up and out pops your tart.

Original recipe from Giada on the foodnetwork: http://www.foodnetwork.com/recipes/chocolate-honey-almond-tart-recipe/index.html