Chocolate Almond Raspberry Tart
- Preheat oven to 350 degrees Farenheight and lightly grease a 9-inch tart pan or four mini tart pans.
- In a food processor, grind Kind Dark Chocolate Almond Cereal until finely ground then slowly add sugar and melted butter until the mixture is fully coated and starts to stick together. Scoop mixture to the prepared tart pan, pressing into an even layer. Transfer to the fridge to set for at least 2 hours.
- While the crust is setting, make the filling. Bring heavy cream to a simmer in a saucepan (do not let it boil). Once simmering, remove from heat and add dark chocolate and almond extract. Let stand for a minute or two then whisk until smooth. Pour the ganache in an even layer over the crust and transfer to the fridge to set for at least 4 hours.
- Once the ganache has set, remove it from the fridge and top it with an even layer of raspberries. Sprinkle chopped Skinny Dipped Chocolate Almonds on top.
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