Two Years Ago: Smoky Peanut Mole with Pork Tenderloin
Finger foods are great for parties, which is why I made these little tartlets for a recent get-together with friends. I knew that anything chocolate would be a hit, and liked the idea that they're easy to eat and would accommodate people that want "just a bite".
So, my expectation going in was that the tartlets would taste like chocolate on a graham cracker crust, right? What surprised me was that you can also taste the almonds and honey, adding to the complexity of flavor even in these tiny little one-bite treats. One of the guests, admittedly a chocolate fiend, snatched one the moment the tray was brought out and immediately named them "chocolate angel wings". (She did regular fly-bys for the rest of the night.)
That might be a bit of hyperbole but they are really, really good. The graham cracker crust is crisp with that light touch of almond, which the chocolate is somewhat soft and has a rich hint of honey. You just peel off the paper and pop the tartlet your mouth whole. Very fun!
You'll need a mini-cupcake pan and liners to make the tartlets. The original recipe stated it makes 16 tartlets but I found it makes quite a few more - depending on how much crust and filling you put in each liner, it should make at least 20 tartlets. After zapping the crust ingredients in a food processor, you fill each liner and tamp them down with your fingers or a shot glass. (The Lawyer as a hand model once again.)
After baking the crusts and making the chocolate filling, you fill each liner. I found drizzling in the chocolate with a small spoon worked best.
Note that after filling the tartlets they need to be refrigerated at least 2 hours to harden, so plan ahead. Although the adults went crazy for them, they'd be perfect for kids too.
Chocolate Honey Almond Tartlets
Makes 20-22 tartlets
5 graham crackers (2 ¾ ounces)
1 tablespoon slivered almonds
2 tablespoons (1 ounce) unsalted butter, cut into ½ -inch pieces, room temperature
1/3 cup heavy cream
2 tablespoons honey
1 cup (5 ounces) semi-sweet chocolate chips, such as Ghirardelli
Special equipment: mini-muffin tin and liners
Preheat the oven to 350 d. Line a mini-muffin tin with mini-cupcake liners.
Place the graham crackers and almonds in a food processor and process to fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Add one heaping teaspoon of the crumb mixture to each muffin cup, pressing it into the bottom with your fingers or a shot glass. Bake for 8 minutes, or until the crusts are firm, rotating the tin halfway through.
In a small saucepan over low heat, whisk the cream and honey together until the honey has dissolved. Raise the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl and pour the hot cream over the chocolate, whisking until smooth. Pour chocolate into each prepared muffin cup until just below the rim of the liner. Refrigerate for at least 2 hours before serving.