This tart, made with all butter chocolate shortcrust pastry, has a 60% cocoa chocolate filling made with ground almonds, and is topped with dark chocolate icing for a truly indulgent dessert.
How to prepare
IN THE REFRIGERATOR (4°C)
Take the tart out of the freezer and remove its packaging.
Leave it to defrost for 2 hours at 4 °C.
This tartlet is best eaten within 24 hours once defrosted for the best possible taste.
