ALMOND SHORTBREAD

1. Place the butter, sieved icing sugar and Mandolé Orchard Almond Flour into the bowl of a stand mixer fitted with a paddle attachment and mix to combine.
2. Once there are no lumps of butter remaining, add the salt, vanilla and eggs, and mix to incorporate.
3. Add the flour and continue to mix until the ingredients just come together as a dough.
4. Press the dough into an even, flat square, wrap in plastic wrap, then place in the fridge to chill for a minimum of 1 hour.
5. Heat the oven to 170°C, fan forced.
6. On a lightly floured workbench, roll the chilled dough out to approximately 3mm in thickness.
7. Use the dough to line a rectangular tart tin, 350mm x 100mm and 25mm deep. Alternatively, the tart can be made in a round fluted tin.
8. Place into the fridge for 10 minutes before using a small knife to trim the excess dough from around the top of the tart tin.
9. Line the tart shell with baking paper, then fill with uncooked rice or baking beads.
10. Bake in the pre-heated oven for 10-12 minutes.
11. Remove the rice and baking paper lining and continue to bake for a further 5-8 minutes, or until the pastry is light golden-brown in colour.

ALMOND PRALINE CREAM

1. Heat the oven to 170°C, fan forced.
2. Place the Mandolé Orchard Unsweetened Australian Activated Almond Milk, Mandolé Orchard Smooth Australian Almond Butter, and egg yolks into a bowl and whisk by hand to combine.
3. Pour the mixture into the prepared tart shell, and smooth into an even layer.
4. Cut the raspberries in half and gently press them into the almond praline layer.
5. Bake in the pre-heated oven for 10-12 minutes, or until a light golden colour is achieved and it is slightly raised.
6. Allow to cool at room temperature.

CHOCOLATE CUSTARD

1. Combine the milk chocolate and dark chocolate in a bowl and set aside.
2. Place the Mandolé Orchard Unsweetened Australian Activated Almond Milk into a saucepan and bring to the boil.
3. Meanwhile, place the egg yolks and sugar into a large bowl and whisk by hand to combine.
4. Pour the hot almond milk over the egg yolks and sugar mixture while whisking, then transfer the mixture back into the saucepan.
5. Using a spatula, stir continuously over low heat until the mixture reaches 80°C.
6. Strain the mixture over the milk chocolate and dark chocolate, then whisk until the chocolate is completely melted and incorporated.
7. Lastly, add the Mandolé Orchard Smooth Australian Almond Butter and whisk by hand to combine.
8. Pour some of the chocolate custard over the baked almond praline cream to create a layer that is approximately 10mm thick.
9. Place the tart and remaining chocolate custard in the fridge to set overnight, or for a minimum of 12 hours.

CHOCOLATE GARNISH

1. Cut strips of baking paper, approximately 50mm in width.
2. Temper the dark chocolate by placing it into a microwave-safe plastic bowl and heating in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until completely melted.
3. Spoon small discs of the tempered chocolate onto the prepared baking paper strips, leaving approximately 20mm of space in between.
4. Holding a clean teaspoon vertically, place the tip into the centre of the chocolate disc and pull it back on a slight angle to create the chocolate garnishes.
5. Allow to set at room temperature, or in the fridge for 5 minutes.

CANDIED ALMONDS

1. Heat the oven to 150°C, fan forced.
2. Place the water and sugar into a saucepan and bring to the boil.
3. Once the sugar has completely dissolved, add the Mandolé Orchard Natural Premium Australian Almonds and allow to simmer for a few minutes.
4. Strain to remove the syrup, then scatter the almonds over a lined tray and bake in the pre-heated oven for 10-15 minutes, until the almonds are dry to touch.

ASSEMBLY

1. Transfer the chilled chocolate custard into a piping bag fitted with a petal piping tip. Pipe swirls of the chocolate custard over the top of the tart. Alternatively, if you don’t have a piping bag or tip, you can simply spread the chocolate custard on top.
2. Garnish the tart with the prepared candied almonds and chocolate garnishes.

Note: Store in the fridge for up to 2 days. Best eaten at room temperature.

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