Farmbake Triple Choc Chocolate Honey Tart

Arnott's Product
Farmbake Triple Choc >
  • Servings: 8 - 12
  • Occasion: Dessert, Entertaining
  • Cooking time: 10 min
  • Prep time: 30 min
  • Chill time: 2+ hours


Tart
  • 350g pack Arnott’s Farmbake Triple Choc cookies
  • 100g unsalted butter, melted
  • 500g dark chocolate, chopped finely
  • 300ml double cream
  • ¼ cup (60ml) honey
Praline
  • 1/2 cup caster sugar
  • 2 tablespoons cold water
  • 1/4 cup slivered almonds
  • Strawberries to serve

Preparation

Step 1 Place Arnott’s Farmbake Triple Choc cookies in bowl of a food processor and process until mixture resembles fine crumbs. Add melted butter and process until combined.


Step 2 Spread mixture over base and sides of a 24cm x 3.5cm fluted flan tin, using the back of a spoon to press firmly and evenly. Place in the fridge until required.


Step 3 Meanwhile, place chocolate in a bowl, set aside. Bring double cream to a simmer in a saucepan over medium heat, pour cream over chocolate, stand until chocolate melts (1-2 minutes), stir to combine, then stir in honey.


Step 4 Pour the chocolate filling over the cookie base and smooth the top. Place in the fridge for 2 hours or until set.


Step 5 Line a tray with baking paper. Place almonds on the tray. Set aside. Combine sugar and water in a small saucepan over med heat. Cook, stirring, until sugar has dissolved.


Step 6 Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until mixture turns golden.


Step 7 Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour over almonds on the prepared tray. Allow to cool and set. Break praline into shards and decorate. Serve with fresh strawberries.

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