You will need
1 cup (100 g) almonds
8 Tennis biscuits
4 T (60 ml) butter, melted
¾ cup (180 ml) water
¼ cup (60 ml) Triple Sec Orange Liqueur
1 x 310 g Ina Paarman’s Chocolate Mousse Mix
1 cup (250 ml) fresh cream
100 g Lindt Orange dark chocolate
¼ cup (60 ml) fresh cream
To give that professional gloss, lightly blow over the tart with a hair dryer, on medium heat, just before serving.
Method
Crust
Adjust the oven rack to the middle position. Preheat oven to 170°C.
Blitz nuts in a processor until roughly chopped.
Add biscuits and melted butter.
Blend until moist clumps form.
Spray a round or square 22 cm loose bottom pan with a non-stick spray.
Press mixture onto the base and up the sides of the prepared pan.
Bake for 12 minutes until golden and crispy. Switch off the oven. Leave the crust to cool.
Mousse Filling
Pour water and liqueur into a medium size mixing bowl.
Sprinkle Chocolate Mousse Mix over and beat until well blended.
In a smaller mixing bowl, using the same beaters, whip the cream to the same consistency as the mousse.
Gently fold cream into the mousse mixture, using a spatula, blend until evenly mixed.
Pour mousse filling into the crust.
Refrigerate.
Ganache
Warm the cream, remove from heat, add chocolate broken into blocks, and leave to melt. Stir until uniformly blended and allow to thicken a little.
Pour the ganache on top of the tart and gently spread to cover. Chill tart uncovered to set overnight.
Cut into portions.
