1/2 stick butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan
9 chocolate graham crackers
2 tablespoons slivered almonds
3/4 cup heavy cream
1/4 cup honey
12 ounces milk chocolate chips (I used Ghirardelli)
9 chocolate graham crackers
2 tablespoons slivered almonds
3/4 cup heavy cream
1/4 cup honey
12 ounces milk chocolate chips (I used Ghirardelli)
1 (10-oz) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon lemon juice, or orange juice
(Strain once done to remove seeds)
Directions:
Preheat the oven to 350 degrees F.
Butter the bottom and sides of a 9-inch spring form pan.
Place the graham crackers and almonds in the food processor. Process until the mixture forms fine crumbs, about 15. Add the butter and pulse until blended. Press the crumb mixture into the bottom of the prepared spring form pan. Bake for 12 minutes. Cool to room temperature, about 25 minutes.
In a small saucepan, whisk the cream and honey together over low heat until the honey has melted. 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 chips and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 4 hours or overnight.
Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Garnish with fresh raspberries. Cut into wedges, drizzle with the raspberry coulis sauce and ENJOY!
Butter the bottom and sides of a 9-inch spring form pan.
Place the graham crackers and almonds in the food processor. Process until the mixture forms fine crumbs, about 15. Add the butter and pulse until blended. Press the crumb mixture into the bottom of the prepared spring form pan. Bake for 12 minutes. Cool to room temperature, about 25 minutes.
In a small saucepan, whisk the cream and honey together over low heat until the honey has melted. 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 chips and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 4 hours or overnight.
Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Garnish with fresh raspberries. Cut into wedges, drizzle with the raspberry coulis sauce and ENJOY!
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