
Chocolate Honey Almond Tart
Prep Time: 10 min. Inactive Prep Time: 5 hr 20 min Cook Time: 12 min
Serves: 6 to 8 servings
Ingredients
1 stick unsalted butter, cut into 1/2-inch pieces, at room
temperature, plus extra for coating the pan
10-ounces almond flour
3/4 cup heavy cream
1 cup honey (divided into ¼ cup and ¾ cups)
12 ounces unsweetened chocolate chips (or bar chopped up)
2 tbsp unsweetened coco powder
2 tsp pure vanilla (not extract)
1 small pack of fresh raspberries
Directions
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch pan (spring form is recommended) Combine the almond flour, coco powder, ¼ cup honey and butter. Stir till the mix is even throughout. 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.
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. Top with fresh berries and sugar-free whip cream just before serving (optional). Cut into wedges and serve.
***To make whip cream, place a metal bowl and whisk in the freezer for 15 mins. Pour heavy whipping cream in the bowl and whisk till cream stands to a point. You may add pure vanilla for additional flavor.
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