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

Farmbake Triple Choc

Ingredients

Tart

310g 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.