- 90 ml Azada Olive Oil and Orange + extra for greasing
- 1 tablespoon golden syrup
- 350 grams chocolate biscuits (gluten-free equivalent)
- 200 grams dark chocolate (I used Lindt Orange)
- 100 grams milk chocolate
- 200 ml whipping cream (dairy-free equivalent)
- 50 grams ground almonds
- Dark cocoa for sifting
- Extra dark chocolate, grated
Preparation time 20 minutes + 2.5 hours chilling time
Gluten-free | Vegetarian | Vegan
Lightly grease a 24cm spring form cake tin using Azada’s Olive Oil & Orange. Crust. Gently heat Azada’s Olive Oil and Orange and golden syrup together then cool. Meanwhile, pulse the biscuits in a food processor to resemble fine crumbs and add the olive oil mixture and pulse to combine. Tip the mixture into the tin and with the back of a spoon press evenly into the base and ½ of the way up the side. Chill for 30 minutes to 1 hour. Filling. Roughly break the chocolates and place in a heatproof bowl set over a saucepan of simmering water until melted. Gently cool. In a separate bowl whisk the cream until it forms soft peaks then fold into the melted chocolate along with the ground almonds. Don’t over-mix! Pour over the tart base and chill for at least 1 hour. To Serve. Sift a thin layer of cocoa powder over the tart and sprinkle with grated chocolate. Cut into slices and serve.
This no-bake dessert will happily keep in the fridge for 3-4 days and can come across as rich, so small slices are recommended.
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