Chocolate Almond Tart
9 whole graham crackers
2 TBS almonds, toasted
2 TBS chocolate chips, optional
½ C cold butter, cubed
¾ C heavy cream
¼ C honey
2 C chocolate chips
Place crackers, almonds, and chocolate chips in a food processor; pulse to create fine crumbs. Add butter and pulse until incorporated. Butter the bottom of a 9-inch spring form pan with removable sides and press mixture evenly on the bottom of pan. Bake for 12 minutes at 350 degrees, or just until the crust turns golden. Cool 20 minutes (place in the fridge if still warm). Set aside.
In a double boiler (or a glass bowl set over a saucepan filled with a few inches of water), whisk cream and honey over low heat until honey dissolves. Increase heat and bring it to just under a boil. Pour chocolate chips over cream mixture and stir until smooth.
Pour filling over cooled crust. Chill tart for 5 hours in the fridge or 2 hours in the freezer to set. Slice tart and serve with berries and fresh cream.