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By Craig Claiborne
Preheat oven to moderate (350°F.).
Cream together the butter and shortening. Gradually add the sugar and continue creaming until light and fluffy. Blend in the honey.
Add the eggs, one at a time, beating after each addition. Blend in the melted chocolate and milk. Stir in the flour, cake crumbs and ground Brazil nuts.
Turn into six four-inch tart pans. Bake for forty minutes. Top with whipped cream and garnish with slices of toasted Brazil nuts.
© 1966 Craig Claiborne estate. All rights reserved.