This Chocolate Orange and Almond Tart is the perfect way to start of the week and day 7 of advent baking! Crumbly chocolate pastry filled with a creamy dark chocolate orange and almond filling.

I love using coconut milk to make the filling, it creates a wonderfully creamy filling and sets beautifully.

INGREDIENTS

For the Tart Crust:

175g Plain Flour

50g Cocoa

25g Caster Sugar

100g Salted Butter

Lukewarm Water

For the Filling:

400g Coconut Milk

125g Aldi Dark Chocolate Orange and Almond Bar (if you don't have an ALDI near you I would suggest using dark chocolate and adding 1/4 Teaspoon Orange Extract to taste and approximately 50g blended almonds instead)

100g Dark Chocolate Bar

To Decorate:

20g Almond

METHOD

Preheat the oven to 160°C.

Place your flour, butter, sugar and cocoa powder in a large mixing bowl. Start to mix the ingredients together then slowly add in the a couple tablespoons of lukewarm water one at a time, mixing until combined into a dough.

Put in the fridge for 10 minutes to cool slightly before rolling it out.

Roll the dough out on a floured counter top to approximately half a centimetre thick.

Lift the dough up and place your tart dish under the dough. Softly press the dough into the tart dish and prick the bottom with a fork.

Cut off the remaining dough then place a piece of baking paper over the dough. Pour in you baking beans and spread them out evenly across the top of the paper.

Put the tart into the oven for approximately 20 minutes, lift off the baking paper with the baking beans inside and bake the pastry for another 15 minutes.

While the tart case is in the oven start to make your filling.

To make the filling pour your coconut milk into a small pan and place over a medium heat. Bring to the boil, stirring regularly.

While the coconut milk is heating up snap your chocolate bars into small pieces in a mixing bowl.

Once the coconut milk has boiled take it off the heat and pour over your chocolate bars. Leave for half a minute before stirring the chocolate and milk together. It should slowly turn a rich brown colour and thicken slightly. If your adding orange extract and almond do so now.

Bring the tart out of the oven and leave to cool until you would be able to pick up the tart dish with no oven gloves.

Pour the tart filling into the tart case and place in the fridge for approximately 3 hours.

Blend up some almonds and sprinkle onto of the tart before serving.

Enjoy!