My Decadent Chocolate Tart is a classic and indulgent dessert designed to hit the spot. It’s perfect for various occasions from afternoon tea to dinner parties and mid-week treats.

Baking Time: 15 minutes

Biscuit Tart Base

250 g     Chocolate Ripple Biscuits
15 g        desiccated coconut
110 g      unsalted butter, melted

1. Crush the biscuits and combine with the coconut and melted butter.
2. Press the mixture into the base and sides of a 200mm – 225mm tart or cake ring placed on a tray lined with a Demarle Silpat Mat and cool in the fridge for 10 – 15 minutes to allow the base to set.

Crispy Almonds

70 g         caster sugar
50 g         water
250 g       slivered almonds

1. Preheat the oven to 160°C.
2. Boil the sugar and water together in a small saucepan until all the sugar has dissolved.
3. Pour the prepared sugar syrup over the almonds that have been placed in a bowl and mix together.
4. Place the slithered almonds onto a lined baking tray and roast into the oven for 15-18 minutes or until golden brown. Turn the almonds every 5 minutes to ensure they roast evenly.
5. Remove from the oven and leave at room temperature to cool.

Chocolate Filling

150 ml     thickened cream
395 g       sweetened condensed milk
30 g         unsalted butter
400 g      Callebaut Dark Chocolate
135 g       Crispy Almonds, from above

1. Boil the cream in a medium saucepan.
2. Once the cream has boiled, immediately add in the condensed milk and butter. Using a spatula, stir gently over a low heat for a couple of minutes.
3. Remove from the heat, add in the chocolate and whisk to combine.
4. Pour the mixture into a bowl and add in two thirds of the slithered almonds. Mix until combined and pour into the prepared tart base.
5. Place in the fridge for 3-4 hours to set.

Finishing

1 block          Callebaut Milk Chocolate
1 piece          fresh coconut
10                  fresh Raspberries
remaining Crispy Almonds, from above

1. Using a vegetable peeler, create some chocolate shavings with the chocolate block.
2. Use the same technique to create some coconut shavings.
3. Sprinkle a combination of the shavings, fresh raspberries and almonds on top of the tart just prior to serving.

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