There's no fussing with pastry in this tart – just press the biscuit base straight into your tin and top with an easy ganache combined with almond butter. You can make this a day ahead of serving.
240g 70 per cent dark chocolate, finely chopped
185g unsweetened almond butter*
250ml (1 cup) thickened cream
whole toasted almonds or peanuts, crushed (optional)
frozen honey yoghurt, to serve (recipe here)
Chocolate crust and crumble
300g plain chocolate biscuits (such as Chocolate Ripple)
100g coconut oil*, melted
1. To make the crust and crumble, crush the biscuits in a food processor (or place in a resealable bag and smash with a rolling pin) and transfer to a medium bowl. Drizzle in melted coconut oil, add a healthy pinch of sea salt flakes and, using your hands, mix well until you have a wet sand texture. Transfer three-quarters of the mixture, reserving remainder, to a 23cm springform pan or pie plate. Press evenly along the bottom and about 2.5cm up the sides. Refrigerate for at least 1 hour.
2. Scatter the remaining chocolate crumble onto a baking tray lined with baking paper until you have large pieces of crumble (should be clumpy rather than sandy – think the texture of granola); refrigerate for at least 1 hour.
3. To make the filling, combine chocolate, almond butter and a pinch of sea salt flakes in a medium bowl and set aside. Place cream and honey in a small saucepan over medium heat. Bring to a simmer, then pour over chocolate. Allow to sit for 2 minutes to melt the chocolate. Using a spatula, mix ingredients until you have a shiny, smooth, ganache mixture.
4. Pour into the prepared crust and smooth the top. Sprinkle with reserved chocolate crumble mixture, a pinch of sea salt flakes and crushed nuts, if desired. Refrigerate until ready to serve. Serve with frozen honey yoghurt, if desired.
*Instead of almond butter, swap in all-natural peanut butter or even tahini, if you prefer.
*If you don't have coconut oil in the pantry, use unsalted butter instead.
A generous sprinkle of sea salt flakes before serving amps up the flavour of the dark chocolate.