Chocolate Ganache Tart
Clover Cream Chocolate Ganache Tart
For the base:
2 X 176g Oreos
4T Clover butter melted
For the filling:
120g 70% dark chocolate
120g Clover milk chocolate
1 1/4 Clover cup cream
For the top:
100g slivered almonds
3T icing sugar
In a blender: Blend the biscuits with the melted butter until a course crumble is formed. Add the mixture to a springform cake tin and begin pressing it into the sides and base of the tin, ensuring its an even layer. Place in the fridge to set for 1 hour or until hard.
Roughly chop the chocolate and add it to a mixing bowl. Heat the cream over a medium heat until just simmering before pouring it over the chocolate. Allow the cream and chocolate to rest before 1 minute before stirring until evenly smooth and no pieces of chocolate remain. If there are any pieces of chocolate that are still in the ganache simply pop the bowl in the microwave for 30 seconds and stir again.
Pour the chocolate ganache into the biscuit base and tap gently to remove any air bubbles.
Combine the almonds and icing sugar together in a pan before placing over a medium heat and toasting until the icing sugar has melted and coated the almond which have perfectly toasted.
Carefully scatter the caramelized almonds over the ganache tart and place in the fridge for 6 ours or until set. Setting overnight will give the best results. Slice into thin slices using a hot knife and serve.