Hero Image Recipe Farmbake Triple Choc Chocolate Honey Tart

Farmbake Triple Choc Chocolate Honey Tart

Farmbake Triple Choc Chocolate Honey Tart





  • Servings:8 - 12
  • Occasion:Dessert, Entertaining
  • Cooking Time:10 min
  • Preparation Time:30 min
  • Chill Time:2+ hours

Made with

Image pack Farmbake Triple Choc

Farmbake Triple Choc

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  • 310g Arnott's Farmbake Triple Choc cookies
  • 100g unsalted butter, melted
  • 500g dark chocolate, chopped finely
  • 300ml double cream
  • ¼ cup (60ml) honey


  • 1/2 cup caster sugar
  • 2 tablespoons cold water
  • 1/4 cup slivered almonds
  • Strawberries to serve


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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