2 baked pastry shells baked in 4-1/2×3/4-inch tart pans with
removable bottoms
1/4 cup pecan halves
1/4 cup walnut halves
1/4 cup blanched almonds
2 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
2 tablespoons honey
2 tablespoons heavy whipping cream
1 ounce semi-sweet chocolate, finely chopped
Place rack in the center of the oven and preheat oven to 350 degrees.
Coarsely chop the pecans, walnuts and almonds. Place the butter, brown sugar and honey in a small saucepan and bring to a simmer over medium heat, stirring constantly. Simmer for 1 minute, then stir in the nuts and the cream. Let the nut mixture simmer for 30 seconds. Then spoon the filling into the tart shells, dividing it evenly between the two. Bake the tarts until the filling darkens, about 15 minutes.
Remove the baking sheet from the oven and transfer the tart pans to a wire rack to cool completely. Place the chocolate into a small microwave-safe bowl and melt on high for 30 to 45 seconds. Stir until chocolate is smooth. Dip the tines of a fork into the melted chocolate and drizzle it over the tarts. Let tarts set at room temperature until chocolate sets.