Chocolate tart with leftover kourabiedes

First, make the crust. Place the kourabiedes in a blender and blend to powder.

Melt the butter in a small pot, remove from heat and add the crumbs. Mix with a wooden spoon because it is hot.

Pour the mixture into a tart pan, pressing evenly with your hands onto the bottom and sides.

Place in the fridge to cool while you prepare the filling.

Bring the heavy cream to a boil. Break the chocolate into pieces in a bowl and pour the hot cream over it. Add the honey and stir constantly until  it is smooth and well incorporated.

Set it aside for a few minutes and then pour the filling into the tart shell and sprinkle with a bit of cocoa powder.

Place it in the fridge for 2-3 hours until the filling is set.