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No-bake crunchy chocolate-almond tart

Alison Roman
Alison Roman

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Just a handful of ingredients and a few hours in the fridge.
Just a handful of ingredients and a few hours in the fridge.William Meppem

There's no fussing with pastry in this tart – just press the biscuit base straight into your tin and top with an easy ganache combined with almond butter. You can make this a day ahead of serving.

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Ingredients

  • 240g 70 per cent dark chocolate, finely chopped

  • 185g unsweetened almond butter*

  • 250ml (1 cup) thickened cream

  • 110g honey

  • whole toasted almonds or peanuts, crushed (optional)

  • frozen honey yoghurt, to serve (recipe here)

Chocolate crust and crumble

  • 300g plain chocolate biscuits (such as Chocolate Ripple)

  • 100g coconut oil*, melted

Method

  1. 1. To make the crust and crumble, crush the biscuits in a food processor (or place in a resealable bag and smash with a rolling pin) and transfer to a medium bowl. Drizzle in melted coconut oil, add a healthy pinch of sea salt flakes and, using your hands, mix well until you have a wet sand texture. Transfer three-quarters of the mixture, reserving remainder, to a 23cm springform pan or pie plate. Press evenly along the bottom and about 2.5cm up the sides. Refrigerate for at least 1 hour.

    2. Scatter the remaining chocolate crumble onto a baking tray lined with baking paper until you have large pieces of crumble (should be clumpy rather than sandy – think the texture of granola); refrigerate for at least 1 hour.

    3. To make the filling, combine chocolate, almond butter and a pinch of sea salt flakes in a medium bowl and set aside. Place cream and honey in a small saucepan over medium heat. Bring to a simmer, then pour over chocolate. Allow to sit for 2 minutes to melt the chocolate. Using a spatula, mix ingredients until you have a shiny, smooth, ganache mixture.

    4. Pour into the prepared crust and smooth the top. Sprinkle with reserved chocolate crumble mixture, a pinch of sea salt flakes and crushed nuts, if desired. Refrigerate until ready to serve. Serve with frozen honey yoghurt, if desired.

    Tips:

    *Instead of almond butter, swap in all-natural peanut butter or even tahini, if you prefer.

    *If you don't have coconut oil in the pantry, use unsalted butter instead.

    A generous sprinkle of sea salt flakes before serving amps up the flavour of the dark chocolate.

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Alison RomanAlison Roman is an American food writer, chef and bestselling cookbook author.

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Original URL: https://www.smh.com.au/goodfood/recipes/nobake-crunchy-chocolate-almond-tart-20200330-h1n0do.html