It’s totally that time of year. Time to button up my blouse, dig out my cranberry red lipstick, and invite people over for dinner. My usual dinner of scrambled eggs and popcorn isn’t going to cut it. It’s the holidays and people need to be, you know… impressed! No pressure or anything. Seriously, no presh.
Except, wait… why am I still feeling the pressure? The holiday season is awesome and just a bit overwhelming/intimidating/oh goodness gracious/what dessert am I going to make/ what shoes am I going to wear. I get it. I really do. I am here (with my aggressively colored blouse on) to help.
I got a dinner party plan, and I partnered with the Almond Board of California to bring my plan to life. This holiday dinner planning is serious business. There is focaccia to make, Brussels sprouts to roast, and pork loins to roll. There’s also some fun and short videos to inspire you each step of the way!
There’s also this clever holiday guide with every recipe from Almond Roasted Focaccia Bread with Grapes and Rosemary to Cherry Almond and Wild Rice Stuffed Pork Loin. Yea… I kinda pulled out all the stops (and all the almonds).
When it comes to planning a holiday menu, dessert is usually the first thing I think about. Yes… appetizers and side dishes are important, it’s just the sweet end that always comes to mind first.
This sweet and creamy Honey Almond Butter Chocolate Tart is dreamy beyond compare.
The tart has three elements: a shortbread crust, a creamy almond butter mousse filling, and dark chocolate ganache.
Let’s start with the crust!
The beauty of this crust? It’s a press-in crust! Absolutely no rolling necessary. No dirty countertops! A total win.
Butter is broken down into the dry ingredients with your fingers until the mixture is crumbly and incorporated.
An egg is our crust binder.
After a good stir, it’s press-in time!
I topped the dough with just a bit of flour as I pressed it into the pan.
Oh! I totally have a baking pro-tip for you. To keep the tart crust from shrinking during baking, freeze the crust for an hour before placing it in the oven. Baker’s secret from me to you.
While the crust freezes and bakes, it’s time to make the filling.
It’s so simple, you’re going to want to high-five me. First things first: turn heavy cream into whipped cream. Done. Second things second: grab a jar of nutty almond butter and measure out half of a cup. Third things third: grab a spoon and eat two heaping spoonfuls of almond butter straight from the jar. You know you want to.
Cream cheese is blended with almond butter and honey. It’s smooth and nutty and crazy delicious!
It’s time to marry whipped cream and creamy almond butter goodness.
Folding the almond butter filling with the whipped cream is easy. It takes some simple stirring and folding action. The hardest part is keeping the spoon out of your mouth between stirs. That’s real.
Once all the whipped cream is incorporated into the creamy almond butter the filling is utterly irresistible. It’s soft and light and flavored with toasted ground almonds and sweet honey.
And that’s it for the filling! Once the tart crust is baked off, this filling goes in! No more baking!
No decadent tart would be complete without chocolate.
I mean… come on!
This glossy chocolate ganache is so easy to make, I feel like it could either be a huge problem or a blessed solution.
Cream is heated until it is steaming hot.
Steaming hot cream is poured over dark chocolate pieces. The two stand and marry for 30 seconds… then they’re stirred together into this awesomely glossy chocolate ganache. It’s everything ever.
Get a load of what’s happening here.
Crust is golden and lovely, filling is creamy and nutty, chocolate is just dang classy. It tastes thoughtful and festive.
I love that this is an almost no-bake situation! The crust is press-in and bake, and the creamy almond filling really carries the dessert. It feels comforting and fancy all at once.
I told you I had a plan! Holiday dinner just got awesome. This Roasted Almond Focaccia Bread with Grapes as Rosemary is such a winner. It makes your house smell like fresh baked bread… because you totally just made fresh made bread! The almonds are toasty and crunchy while the grapes are sweet and juicy after some time in a hot oven. Swoon!
Roasted Brussels Sprouts with Sliced Almonds and Pomegranates are a play on all that is crunchy, roasted and fresh!
The Cherry Almond and Wild Rice Stuffed Pork Loin will have guests wondering just when you became Julia Child. It’s a show stopper with it’s earthy, sweet and crunchy filling. Like.. whoa!
I hope you’ve found a bit of inspiration! In the very least, I hope your brain is filled with creamy Honey Almond Butter Chocolate Tart thoughts and you’re ready for some champagne and good company! xo, joy
ALMOND BUTTER CHOCOLATE TART
Makes one tart
Serves 8
For the Tart Shell:
1½ cups all-purpose flour
½ cup powdered sugar
1/8 teaspoon salt
½ cup (1 stick) unsalted butter, cold and cut into cubes
1 large egg, beaten
For the Filling:
1 cup heavy cream
8 ounces cream cheese, softened
½ cup almond butter
½ cup honey*
1/8 teaspoon salt
2 teaspoons pure vanilla extract
For the Ganache:
6 ounces good-quality dark chocolate, finely chopped
1/3 cup plus 2 tablespoons heavy cream
Pinch of salt
1 teaspoon pure vanilla extract
2 tablespoons toasted, sliced almonds for garnish
*check the ingredients on your almond butter. if the almond butter is unsweetened, use 1/2 cup honey. if your almond butter has sugar in the ingredient list, use 1/3 cup honey.
To Make the Tart Shell:
In a medium bowl, whisk together flour, powdered sugar, and salt. Add cold butter and quickly rub the butter into the dry ingredients with your fingers or a pastry cutting tool until well incorporated. Some butter pieces will be the size of small peas; others will be the size of oat flakes. Add the beaten egg and use a fork to bring the mixture together. The dough will be moist but not wet.
Place dough into a 9-inch round, removable bottom tart pan (or similar, like a rectangular pan approximately sized 14x 4.5 x1). Use your fingers to press the dough across the bottom of the tart pan and up the sides. Press the dough evenly throughout the tart pan. Use the tines of a fork to pierce the dough several times and place tart in the freezer for at least 1 hour.
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease one side of a piece of foil with butter. Remove the tart shell from the freezer and press the foil into the tart shell, butter side down.
Bake the tart for 18 minutes. Remove the foil and bake for another 10 to 12 minutes, or until the crust is golden brown.
Remove from the oven and allow tart shell to cool completely before filling.
To Make the Filling:
In a medium bowl, whip heavy cream until soft peaks form. Set aside.
In the bowl of an electric stand mixer, fitted with a paddle attachment, beat together cream cheese, almond butter, and honey. Beat until smooth and creamy, ensuring that all of the ingredients are well incorporated, about 5 minutes. Beat in salt and vanilla extract.
Remove bowl from the mixer. Use a spatula to stir in one third of the whipped cream until it is thoroughly incorporated. Add the remaining whipped cream and fold together. Filling will be the texture of a fluffy mousse. Store in the refrigerator until ready and the tart shell is cool enough for filling.
To Make the Ganache:
Place finely chopped chocolate in a small bowl. Set aside.
Heat heavy cream in the microwave until hot and steaming, about one minute (depending on your microwave). Pour the cream over the chopped chocolate and let stand for 30 seconds. Slowly stir the chocolate and cream mixture until chocolate is melted and mixture is glossy. Add salt and vanilla extract and stir to combine.
To Assemble the Tart:
Smooth filling into the bottom of the cooled tart shell creating an evenly smooth top. Pour ganache over the top and smooth to the edges. Sprinkle with toasted, sliced almonds and place in the refrigerator for at least 2 hours before serving.
Julie
how long does this keep for?
Aurora
I found this recipe a while ago and had it save for a special occasion. Finally, I just decided to make it and enjoy. Any day is special when you have such a delicious dessert. I ate more than a little during prep. Thanks for the recipe!
meghan
I am pregnant and can’t have honey- sad face- but i would love this tart to be in my fridge tonight! If i subsitute sugar for the honey, how much would you reccomend?
aysh
The tart looks gorgeous. My husband is a professional beekeepers, so I love honey recipes. I have one question, is that your almond butter in the small silver measuring cup? It looked like brown sugar at first. My almond butter looks really different. Should I put it in the food processor to make it look more like a paste?
Thanks!
ps I adore your basil, pepper & feta scone. I add caramelized onions, roasted garlic and top it with sesame seeds and red pepper flakes.
Aysh
The tart looks gorgeous. My husband is a professional beekeeper so I love honey recipes. However, I have one question, is that your almond butter in the smaller silver measuring cup? It looks much more like a paste (at first I thought it was brown sugar.) Should I puree my almond butter so it has a smoother texture?
Thanks!
joythebaker
You can just use smooth almond butter, no need to process it further.
Valerie
hi Joy, this recipe looks delicious! just wanted to ask – is it ok to use homemade almond butter, just by processing roasted almonds? if so, do you know how many almonds I would need to make 1/2 cup of butter? thank you!!
joythebaker
i think you could definitely make this tart with homemade almond butter, but you’d have to look up another recipe for almond butter and do the conversion from there. i’m not sure of the amount of almonds off the top of my head.
Valerie
thank you for your response :) from a few searches it looks like 1.5 cups of almonds should be enough.
Chocolate Cake Blog
I love the huge splodge of chocolate ganache on the tart.
zoe
Do you think white chocolate ganache would work as well?
Kathryn
Hi Joy! I hope your holidays were fantastic. My family is celebrating together on the 30th, and I was thinking of bringing this for dessert. I need to make everything in advance because I’m throwing a cocktail party on the 29th. Would you recommend making this about two days early? I am driving about 3 hours with the dessert as well. My other top dessert contender is your chocolate bundt cake, do you think that would be a better idea? Would it hold up better for traveling and baking in advance? Really, any chocolate dessert recipe that can be made ahead is what I’m looking for and any suggestions would be much appreciated! Thanks so much! Love to you!
Abbey
Hi Joy-
I love your blog and recently made the tart for a holiday party (it was a big hit). Something I struggled with cutting the tart, however, as the crust and ganache were pretty solid, but the almond butter mousse was so soft, causing it too ooze out of the side. Still delicious, but not as pretty. Any suggestions?
Thanks!
Abbey
oneaday34
this recipe is amazing! I’ve made it last week and it was the most delicious thing I’ve ever made. am not a chef or anything, just like my food…super easy though. Oh a little twist of mine I’ve kept it in the freezer, got out and cut up (easily) as and when needed. Its incredible. In fact I am making another one tonight to take to a friends birthday party! Thank you so much for sharing this M
Tamara
I love the videos and the guide Joy. You truly inspire me!! Have a Merry Christmas!
Jennifer
I made the tart for a holiday potluck this weekend and it was a huge hit. My mixer died in the middle of beating the filling and I had to whip the cream by hand, but it was so worth it. Thanks!
Leah Sinderbrand
So I made the honey almond chocolate tart yesterday for my friends and family at our annual Hannukah (chanukah, channukkah…whatever..) party. They were completely blown away. It was as if your tart lifted everyone’s spirits, carrying them to a almond butter land far far away….especially in the days following all this unthinkable tragedy. But the tart…it was magical, light, airy, and sweet, and quite frankly, made me a superstar. And I even managed to impress my Great Aunt Deb, who has assumed the title “Queen of Desserts,” ever since she began eating Breyers and and Edy’s Slow Churned ice cream for breakfast, lunch, and dinner every. single. night. (Mind you she is a freak of nature and is 87 and hasn’t gained a pound.) My admiration for her outweighs my jealousy….kind of. Anywho…thank you so very much for providing the decadent and delicious recipe. I can always look to your blog for creative new takes on my favorite foods. :)
Tammy
Hi, Joy! This looks AMAZING…almond butter is one of my favorite things! I am trying to bake as gluten free as possible, though, and was wondering if you thought a finely milled almond flour and GF oat flour could be used in the crust? Thank you!!!
Aimee @ Simple Bites
Joy this is absolutely bonkers awesome!! I’m VERY impressed with your menu and execution. And the tart is a stunner. I can’t wait to try it.
Merry Christmas!
AG
You should have a cooking show. Predicting this will come in time.
Emalee
I just made this/ am finishing making this. My tart shell dough definitely needed 2 eggs. And I forgot to poke holes in it- big mistake! Jabbed some in when it was in the oven and all poofy. But I think my crust got super thick? Instead of chocolate ganache I am topping with vegan chocolate mousse, and I think it is something you must try!
Kathryn
Hey lady friend, those vids were super cute. I feel like I am qualified to say this, because I listen to your podcast and have read your blog for eons and I feel like we might have some of the same insecurities/ruminations, but from one awk girl to another, you were in no way awkward, too brightly dressed, or anything but super fun in those vids. Get it gurl! Make that paper! And the tart sounds fantastic. Keep it up, you’ve got this!
tracy {pale yellow}
Hosting “grown-up” dinner parties is the best part of being a “grown-up!” This tart looks so yummy!
Loretta | A Finn In The Kitchen
Thanks for the crust tip on your tart recipe! I really needed that a few months ago when I was dealing with major shrinkage…
I love this tart!
Seanna Lea
There is this chocolate coconut almond butter (or maybe it is just coconut and almond) that would be awesome with this. I really need to try it out!
Eugenia
Really I have to try this!
Channon
The only question is: do I make it for company to show off or just for my husband and I to savor every morsel all by ourselves?
booboo tannenbaum
it was supposed to be laughs. not laughts. although laughts seems like a good word too.
booboo tannenbaum
today was sunny and everything covered in deep snow and my friends my dog and me went walking and sunday was just like sunday in perfect life should be, with rosy cheeks, ginger orange tea and lots of laughts. and I thought nothing could make this day better. but then I made this pie. oh my god. THANK YOU. from the bottom of my heart. and belly.
Devan
Joy,
That tart looks too darn fabulous. It looks like the kind of thing I’d rather make alone and eat all by myself (then MAYBE make another and share with others). Anywho…
I hope I get your cookbook for Christmas this year. Like… REALLY really hope. I don’t need anymore tacky Christmas glove/scarf combos. I DO need a cookbook full of tasty recipes, lovely photos, and hilariously poignant and insightful writing. I’ve been a reader for a couple of years now, and I’ve really enjoyed your blog. I figured it was high time for expressing my appreciation. Everybody needs a little encouragement and validation sometimes, right? So, thank you for all you do. Your writing sounds like it’s coming straight from my own scattered brain and makes me feel kind of normal (like we’d maybe even be friends if I lived way over there on the left coast), and your food and photography inspire me to be just a little more special in my everyday-mundane-brush-my-teeth-pay-the-bills-boring kind of life. So keep up the good work, and may God continue to bless you with success.
Merry Christmas,
Dev
joythebaker
i appreciate your comment so so much! thank you for taking the time to leave such sweet words.
Jenny
if you’re gonna serve a delicious dessert it’s only fair to plan the whole meal around it. Imagine being so full from a beautiful starter and a delightful main course there is no room for it!
Naomi
Wow, this entire meal looks so fantastic. I just found your blog from a list of great food blogs, and I am so glad that I did!!
I LOVE focaccia bread, but I’ve never tried making it before… I think I am going to peek at your recipe and give it a whirl.
Axelle the french cook
You’re a great cook and you would have been a great actress. :)
Congratulations ! This tart looks wonderful.
LaneM
Oh hey girl! what a cute video series! You are awesome times.
Caralyn @ glutenfreehappytummy
my oh my looks amazing!
Madison
More videos! Those were super fun to watch! Love your blog!
Molly Spence
Joy – on behalf of your now hungry, hungry friends at the Almond Board of California, thank you again for creating these beautiful recipes, photos and videos, and sharing our favorite nut with your passionate fans! These recipes make us drool, and we can’t wait to make them for our families —and then tell them to get out. :-) We also all covet your lipstick.
Happy Holidays,
Molly and the other marketing gals at
the Almond Board of California
Joy
You’re such a natural in those videos! If you had a show, I’d totally watch it!
Karyne Wee
the guide is amazing! you’re amazing! thanks for being super :)
JoAnn C.
You inspire me so, Miss Joy. Thanks.
Anne
Everything looks great, but that pork loin really had me. It looks so darned perfectly browned and yummy. Oh and, good call with the pomegranate seeds again, such little jewels!
Anna Rae
It’s focaccia time. Real time.
Jim
Haven’t tried the pork approach yet but with dinner for 35 this Christmas, it might get a nod. A departure from beef and sooooo yummy looking. Love the flavors and textures in the stuffing.
Cookie and Kate
Oh dang, this tart looks awesome. I never would have thought to use almond butter in filling like that.
Marie
Oh my, I love all the recipes, the video, you, the tart, and you!
Thanks a lot for this wonderful post! Have a great weekend!
Amy
NOW GET OUT.
I freaking love you. I feel like that’s all I say to you, but REALLY. Also, I’m gonna make this tart ASAP and I’m gonna get all up in those b-sprouts, too. xoxo
Dale
Just finished putting the ganache on this tart (no sliced almonds lying around so I used slivered – not exactly a wild and crazy substitution!) and popped it in the fridge. it looks lovely & I cannot wait to try it. thanks Joy for the tip about freezing the unbaked tart shell – brilliant.
joythebaker
you made it! this makes me s happy, Dale! xo
Carina
this tarte looks heavenly!
Kay
Everything is beautiful. That tart, though, has to be made. Just when I was wondering what to make for my upcoming potluck dinner party! Perfect. Thank you.
Sini
Awesome, Joy!! Loved the videos as well as the beautifully made holiday guide.
anna
i am amazed and fascinated. you are a culinary genius.
Chloe Moon
I saw you in Ladie’s Home Journal magazine and had to check out your blog! This tart looks so super yummy! You seem like you have some great ideas & awesome tips! I gotta follow you! =)
Ergo-Blog
joythebaker
i’m glad you’re here!
liliana
queste ricette sono squisite
Chineka (savorthebaking)
This tart looks delicious. I enjoyed the videos and the holiday guide.
Lauren
such great videos, Joy!
Jayne
I wish I could be a guest at your dinner party! everything looks almost unreal. That tart is going to happen. I’m going to grind up some almonds as I can’t get almond butter here. Any tips on what else to add if I’m making my own almond butter? Besides just grinding them? Should I usee skin on or skin off? Yours have beautiful specks of brown so half half?
Ashley @ Wishes and Dishes
Spent like 394923 hours picking out curtains today for my dining room and thought of you! This tart looks out of this world!
joythebaker
oh my gosh… that’s hard. i know.
Sarah
Almonds Almonds Almonds! The rolled pork with stuffing looks about exactly what I want to eat, stuffed into a crusty bread roll with some gravy. Holidays! No calorie counting, amirite?
Carmen
I love the Holiday Guide. I downloaded it to my iBooks. Those recipes are keepers!! Thank you!
joythebaker
totally awesome, Carmen!
Margherita
Great way to use almond butter. I’m so gonna copy this!
Becca - Cookie Jar Treats
Your videos are the cutest things ever. I love your laugh and your voice. Did you know you sound like Diana Argon (Quinn from Glee)? Yeah, you do, it’s kind of weird, yet really awesome at the same time.
I can’t wait to make this almond tart! It looks magical!
joythebaker
i’ve never heard that comparison. thanks, Becca!
peachkins
I downloaded the holiday guide! I love that it’s complete with a grocery list!
joythebaker
right!? i wish the rest of my life was that efficiently organized!
shirley@bells-bakery
ahh another recipe to add to my almond love affair :)
Akaleistar
That tart looks amazing!
Molly
this is gorgeous! you are gorgeous!
MrsNumbles
Tell me you used Trader Joe’s Almond Butter with toasted flax seeds and I’ll be the happiest woman EVER. *lol*
I’ve been trying to figure out what to make for dessert for Christmas and I think I just found it.
Hell, I’m making this no matter what, Christmas or NO Christmas. Now if I can just get my sister to ship me some of that Trader Joe’s AB…….since her gift this year is your cookbook, I think it’s a fair trade! ;o)
joythebaker
i LOVE that almond butter from Trader Joe’s! i hope this tart makes it onto your Christmas table! love to you! xo.
Kendra
Oh man I want to make this whole meal. Right now! Thanks for the inspiration!!
Candice
Holy jeez, I want to just copy this and have a dinner party with the exact same dishes. Perfection!
joythebaker
it’s totally do-able!
Shanna
Joy, I’d love the recipe for the rosemary grape focaccia bread, where can I find that? It looks delicious!
Amanda @ Once Upon a Recipe
What an incredible menu! That tart totally has me swooning. Love the videos too!
joythebaker
thank you Amanda!
Adelle
Joy, your photography is so beautiful! Wish i could learn your tips… *hint-hint*
Bakerkat
Perfectly wonderful dishes for the Holiday Season
Laura (Tutti Dolci)
I love the tart, but what really caught my eye is the focaccia!
joythebaker
the focaccia is totally divine! please please make it!
Katie @ Blonde Ambition
hahaha “NOW GET OUT!” love it. this tart sounds great, i love how simple it is!
and not to mention, that pork loin is friggin beautiful!!
Amy P
It’s rare that I like an entire menu that someone else plans, but this actually sounds perfect! I’ll have to try it out sometime…when I actually have guests. Ha. I don’t cook like that for just one person :P
Amielle
That looks so temptingly easy I might just have to try my hand at it. And there’s really nothing else I like than the creamy, nutty taste of cakes like this.
Diane, A Broad
By the way, I love how you’ve been mixing it up with the photography lately. The greenery in the background makes me happy.
Sarah Beth
Oh my, everything looks SO amazing! I am dying for the focaccia and tart RIGHT NOW! :)
anne
I love the videos! Can’t wait to try the tart.
Katie | The Hill Country Cook
OOOOHHH! Almond butter mousse? Imagine the possibilities! That sounds SO awesome! I never would have thought of this combination. Sounds EXCELLENT. And awesome video by the way, you’re a natural.
joythebaker
thanks, Katie!
Averie @ Averie Cooks
Cream cheese is blended with almond butter and honey = I could stop right there and be soooo happy! Wouldn’t even need to complete any of the other steps!
Thanks for a drool-worthy recipe and nice job on the work with the Almond Board. Woot!
joythebaker
you are always so lovely! thanks, averie!
Abby @ The Frosted Vegan
You go girl! This is awesome!
Sara
Ohhhhhh YUMMMMMM!!!!! That looks so delightful! The whole menu looks amazing!
Lynn
I have a question about the almond butter. I have a jar of Justin’s almond butter (unsweetened, unsalted, un-everything) that I can’t seem to finish. Is this the right type to use for this recipe?
Also, I LOVE that you said that this dessert is bonkers with the soothing music in the background :)
joythebaker
Justin’s is the exact almond butter I used. I love it!
Jamie @ green beans & grapefruit
That tart sounds exquisite!!! Fun video too!
Briel K.
Fun! I liked the little videos they put together. The pork loin sounds delish! Just one question…where was my invite? haha j/k :)
joythebaker
next one… you’re in!
Briel K.
*highfive* :)
Carly
TART QUESTION! I always make my dad a peanut butter chocolate cheesecake for his birthday. This looks way easier. Any reason it wouldn’t work with peanut butter rather than almond butter? I can’t see why not but I thought I”d ask.
joythebaker
sure! peanut butter would work!
Carly
Perfect. Thanks!
Ashley @ Yeah. We Bake.
Oh, Joy, how decadent! I will for certain be making this tart before the year’s end!
xo,
Ashley
MJ
That tart – it’s sending me places :)
BTW: I totally do NOT eat pork, but that pork thing-a-ma-bob – if it was in front of me – I’d give it a try – it’s GORGEOUS!
Katrina @ Warm Vanilla Sugar
Aww joy this is so fun!
Sasha | Global Table Adventure
You’re doing it Joy! You have such a great personality for video – I love seeing you shine this way. :)
allie@sweetpotatobites
almond butter chocolate tart? oh heck yes.
Chris
Whoa. This is huge. I’m loving the perfectly timed booklet (Christmas focaccia, yes!!)and the videos are super cute. Major win!
Karen
I love you like seriously love you. My mother in law just asked if my husband and I would make dinner on Christmas Day and I was overwhelmed with making a menu plan and umm
Ya .. here it is !!
I am thrilled beyond belief:)
Will make sure to document it all too
Gretta
I am definitely going to make that tart soon, it looks amazing. Great videos too. I love almonds from the Best Coast!
Morgan
All the food looks super duper yummy. The dessert is absolutely perfect for parties since there’s no last minute baking involved.
And the video…ummmm…
Can you get your own cooking show please? Now! Thanks.
The slow pace
WOW. Everything.
I have a horrible stomach flu right now but as soon as I get better I’m going to prepare that tart and eat it to celebrate that I can eat again.
Anele @ Success Along the Weigh
Oh yeah…I’m so making that tart! Sharing is optional, right?
Channon
Unfortunately, you may have to share with folks who share your home. Everyone else is totally optional. I don’t think I will be sharing!
Emily
This tart looks amazing! I need it now.
this is lemonade
Oh how delicious looking! The video of it that mousse filling in progress made it look super tempting. I will have to get a long pie case, it just lends the tart such an elegant look!
Those sprouts look delicious too – they look huge compared to the ones we have here. I can’t wait for Christmas dinner :)
Such a delicious post!!
YASMIN
to be quite honest, this combination actually does not sound appealing – most things posted on this blog do! honey and chocolate? that’s a whole lot of sweet and a weird mix. carry on though.
Amy W
The honey is used as a sweetener in the recipe. No other sugar is added. I have not made this but I imagine the honey flavor doesn’t stand out as much as the almond and is merely a highlight flavor. If the rest of the tart looks good to you, just replace the honey with something else. ;)
joythebaker
amy, correct!
Lauren @ Healthy Delicious
OMG that tart!! Those brussels sprouts also look fantabulous… gotta love the sprouts!
Im At Home Baking
All of it looks so amazing! That tart sounds great!!