April 4, 2014
40 ginger snaps
1/2 stick butter (1/4 cup), melted
pinch of salt
1/2 stick butter, cut into pieces
10 oz chocolate (70% cacao or more), broken into pieces
1 1/2 C heavy cream
3 Tbs honey
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 cup Fat Uncle Farms Ass Kickin’ Ginger Almonds
Preheat oven to 300F.
For the crust, grind snaps in the food processor. Add butter, process to combine. Press into 9 inch tart dish. (note: i used 9 inch springform.) Bake for 15 minutes. Allow to cool.
For the filling, place chocolate and butter in a large bowl. In a small saucepan, bring cream, honey, salt, and cayenne to a boil over medium heat, whisking to dissolve honey. Pour cream mixture over chocolate mixture; allow cream to melt chocolate for about a minute, then whisk until smooth.
Pour chocolate mixture into crust; chill for at least 4 hours.
Coarsely chop almonds.
Before serving, top tart with almonds.