This rich and indulgent chocolate almond tart features a buttery digestive biscuit crust, smooth chocolate ganache, and a hint of almond butter, finished with a crunchy almond topping.
INGREDIENTS
- 1 1/2 cups crushed digestive biscuits
- 1/2 cup melted butter
- 200g dark chocolate, chopped
- 1 cup heavy cream
- 1/4 cup almond butter
- 1/4 cup chopped CandyBird™ almonds
INSTRUCTIONS
- Preheat oven to 180°C (350°F). Mix crushed digestive biscuits with melted butter and press into the bottom of a tart pan.
- Bake crust for 10 minutes, then let cool.
- Heat heavy cream in a saucepan until just about to boil. Remove from heat and add chopped chocolate. Stir until smooth.
- Spread almond butter over the cooled crust. Pour the chocolate mixture over the top.
- Sprinkle chopped CandyBird™ almonds on top.
- Refrigerate for at least 2 hours before serving.
