If you are looking for something yummy to make for Mom on Sunday, then this may just be the thing. It’s practically fool-proof! There are minimal ingredients and it takes little time to put together. It’s incredibly rich and decadent, and gets an A+ for being a great chocolate fix. The honey graham crust is the perfect compliment to the rich, silky chocolate filling.
I decided to make individual tarts, but the original recipe calls for a 9″ round tart pan with a removable bottom. If you don’t have a tart pan, you can use a 9″ spring-form pan. If you make the 9″ round version, please note that you don’t have to press the crust up the sides of the pan (as I did for the small ones). You just press the crust into the bottom and bake it for about 10 minutes. When the chocolate filling is added and chilled, it will set to a firm consistency for easy un-molding.
The filling is essentially a simple chocolate ganache with a little butter and cocoa powder added. There are a million ways you could tweak this recipe to make it your own, but I have to say it is quite good as is. I made some little candy bee embellishments as a nod to the honey crust. Sometimes I like to give a hint as to what special ingredient is inside. I also gave some of the tarts a dusting of white edible glitter flakes. They remind me a little of iridescent bug/bee wings. That may sound gross but it’s really pretty!
Easy Chocolate Tart with Honey Crust [click for printable recipe]
Yield: 9″ round tart or 6-8 individual tarts
1 1/2 cups graham cracker crumbs
1 tbsp. honey
3 tbsp. unsalted butter room temperature
1 cup heavy whipping cream
12 oz. semisweet chocolate chips or chopped bar chocolate
1 tbsp. unsweetened cocoa powder
1 tbsp. unsalted butter
Preheat oven to 350°F. Spray 9-inch diameter tart pan with removable bottom with nonstick spray. In a bowl mix 3 tablespoons soft butter, honey and graham cracker crumbs with fingers until combined. Mixture should have the appearance of wet sand. Press crumbs evenly onto bottom (not up the sides) of prepared tart pan. Bake until set, 8-10 minutes. Cool.
Heat heavy whipping cream in the microwave for 1 minute or until hot and bubbling. Add chocolate chips and stir until melted. Add 1 tbsp. butter and stir until melted. Whisk in unsweetened cocoa powder. Pour chocolate mixture over crust in tart pan. Chill for 2 hours. Cut into wedges. Can serve chilled (firm) or at room temperature (soft).
*** If making individual tarts, you can press crumbs up the sides of the pans to use up the excess mixture.
I’d like to wish all the Moms out there (including my own) a very Happy Mother’s Day!
Years ago I bought my mother a Mary Englebreit coffee mug that epitomizes the love and support she has always given me throughout my life. Written on it is “Good Old Mom” and I can hear her voice when I read it:
It gives us both a good chuckle. She’s given me a speech or two like that (if not the very same one) during some very awkward teenage years.
I love you Mom!