When I was living at home, we’d stop everything we were doing and comment on how all the stars looked and raved for the award recipients!
The Golden Globes are on Sunday and if you throw a party, the party wouldn’t be complete without this Awards Season Tart!
Have you ever hosted an awards show party?
Triple Chocolate Tart
adapted from Dulce Delight
- 1 cup ground low fat honey graham crackers (8 sheets)
- 3/4 cup whole hazelnuts ground
- 1/4 cup Hershey’s Special dark cocoa powder
- 2 tablespoons powdered sugar
- 5 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 1/4 cup reduced fat milk
- 1 1/2 cups Ghirardelli 60% cacao chocolate
- 2 large eggs
- 1 tablespoons vanilla extract
- 3 tablespoons heavy cream
- 1/2 cup Ghirardelli 60% cacao chocolate
- 1 tablespoon honey
- 1 tablespoon warm water
- 1 cup sugar
- Preheat the oven to 350°F.
- Combine all the crust ingredients.
- Push into the tart pan.
- Bake for 15 minutes.
- While the crust is cooling, prepare the filling.
- Place the chocolate in a bowl.
- Bring the heavy cream and milk to a boil.
- Pour the boiling cream mixture over the chocolate. Let sit for 5 minutes. Stir.
- Whisk in the eggs and vanilla extract.
- Pour into the crust and bake for 20-25 minutes, or until set. Depending on how deep your tart pan is, you may not be able to fit all of the filling in. Just fill it until just before the crust stops.
- Allow the tart to cool for an hour.
- Place the chocolate for the glaze in a bowl.
- Bring the heavy cream to a bowl, then pour over the chocolate. Let sit for 5 minutes. Stir.
- Stir in the honey and warm water.
- Pour onto the tart.
- Tilt and rotate the tart to allow the glaze to cover the top. Don’t use a spoon or knife to spread.
- Once the tart is complete, now it’s time to make the caramel decorations.
- Bring 1/2 cup of the sugar to a boil.
- Stirring occasionally until it is all melted.
- Let it cool for about 5-10 minutes (depending on the humidity), until it is the consistency of taffy and is hard to stir.
- Wrap around a greased knife sharpener handle or greased wood spoon handle (or I used a plastic paint brush handle). If the sugar gets too hard, just re-heat it a little bit. For more help on the technique is this video.