Dark Chocolate Dessert Tart
A silky smooth dark chocolate and cherry moose dessert tart, finished with hazelnuts and lashings of even more dark chocolate.
180g Granita Biscuits Processed to a fine Crumb
90g Butter Melted
1 x Nougat & Nice | Cherry Hazelnut Dark Chocolate 200g Box
1½ cup of Whipping Cream
150g Dark chocolate
½ cup Crushed Hazelnuts
Fresh or Freeze Dried Cherries to Decorate
Place the biscuits into a food processor and pulse until a fine crumb. Add the melted butter into the food processor and pulse until combined. Press into a fluted 28cm tart tin. Place tart shell in the fridge for 20 minutes to chill.
Remove nougat from wrapper and cut the rice paper off the bottom and discard. Roughly chop nougat and place into a microwave-safe dish. Warm in a microwave on high for 30 seconds, then set aside.
Whip cream to medium peaks. Add 1/3 of the whipped cream to the softened nougat and stir till combined. Next, gently fold another 1/3 of the whipped cream, then add the last of the cream and fold in.
Remove the tart shell from the fridge, spoon the filling and smooth out flat.
Place dark chocolate into a microwave-safe dish and warm in 30-sec increments stirring regularly until melted. Drizzle over the top as decoration. Finish with sprinkling crushed hazelnut and cherries.
Serve it! and Enjoy it!