Tuesday, August 9, 2011

Chocolate Almond Honey Tart

Srishti, my daughter, turned 6 months old on Aug 4th, so I wanted to celebrate her half year birthday by making some dessert that I had never made before.

A couple of weeks ago, I saw an episode of Giada’s cooking show.  She had made chocolate-almond –honey tart, without adding eggs or gelatin to it, and I thought, what a perfect timing. The tart looked very delicious, so I decided to make it for Srishti’s 6 months birthday.
I looked up for the recipe on Food Network’s website. Most of the reviewers said that it was too sweet, so I reduced the amount of honey when I made it at home.  Also, I bought the crust from a store to save some time. Once you have the readymade crust, it will take you less than 10 minutes to assemble the dish. You put it in fridge overnight (or for 5 hours minimum) and a yummy, chocolaty, and moist and delicious tart will be ready for you the next day.
I also decorated the tart with some chocolate shavings and coco powder, which was not a part of the recipe.

Here is what you need to make this tart
1 pack (13 oz or 340gms) of semi-sweet chocolate chips,
¾ cup heavy cream
1/5th cup honey (the original recipe calls for 1/4th cup)
¼ cup slivered or chopped almonds, optional (the original recipe doesn’t call for this, but I added it or crunch)
1 tsp chocolate shavings
¼ tsp unsweetened coco powder
1 store bought chocolate flavored pie crust
Combine honey and cream in a container and cook on low flame until the honey is completely dissolved in the cream (about 2-3 minutes).  Turn the flame to medium settings and bring the mixture to boil. As soon as the mixture starts boiling, switch off the gas, and add the chocolate chips to the mixture.  Stir slowly until all the chocolate chips are dissolved and the mixture looks like thick, but runny chocolate sauce.  Add the chopped/slivered almonds to the chocolate mixture and stir once to combine well. Pour this mixture into the prepared tart shell (pie crust), and let it cool down for about 10 minutes.  
Now sprinkle the chocolate shavings on top. Put the chocolate powder in a mesh strainer, and lightly dust the powder on top of the shavings.  Loosely cover the tart with lid or paper towel and transfer refrigerate overnight. Loosen the shell from the mold, and transfer the tart to a serving plate. Cut it into wedges and serve.

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