Chocolate Tarlets with Currants
For the base: place biscuits with cornflakes into a freezer bag and crumble coarsely with a rolling pin. Combine crumbs with almonds, add honey and melted butter. Mix well. Spread mixture into tartlet molds and press evenly on the bottom and sides. Refrigerate for about 30 minutes.
For the topping: rinse currants, pat dry and set aside 4 beautiful stems with berries aside. Pluck off remaining currants and sprinkle into tartlets.
Bring cream with orange liqueur to a boil and remove from heat. Chop chocolate and place into a bowl. Add hot cream, stirring constantly, and mix until smooth. Cool slightly and gradually add butter cut into pieces, mix well. Spread cream into tartlets and refrigerate for at least 2 hours.
Garnish with reserved currants and serve.