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.
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. 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 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.
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