Easy Chocolate Tart with Honey Graham Crust

Crust:
Preheat oven to 350°F. Spray a 9-inch diameter tart pan with removable bottom with nonstick spray. In a bowl mix 3 tablespoons soft butter, honey and graham cracker crumbs with fingers (or a spoon – I just prefer to mix with my hands) until combined. Mixture should have the appearance of wet sand. Press crumbs evenly onto just the bottom (not up the sides) of prepared tart pan. Bake until set, about 10 minutes. Cool.

Filling:
Heat heavy whipping cream in the microwave for 1 minute or until hot and bubbling. Add chocolate chips to the hot cream and stir until melted. Add the remaining 1 Tablespoon of butter and stir until melted. Whisk in unsweetened cocoa powder. Pour chocolate mixture over the cooked and cooled crust. Chill for 2 hours.

Cut into wedges. Can serve chilled (firm) or at room temperature (soft).

*** If making individual tarts, you will have extra crust mixture leftover. In this case, press mixture up the sides of the individual tart pans to use up the excess.