Two Chocolates Tart

1. 1

   First, make the base. In a food processor or coffee grinder, grind the almonds until fine. Remove the almonds and do the same with the dates. Mix the 2 together with salt.

2. 2

   If the mixture is too dry and will not stick together, add in 1 to 2 tablespoons of melted butter. Press this mixture into the base and sides of a 20 centimeter springform pan.

3. 3

   Refrigerate the base while you make the filling.

4. 4

   For the filling, start by whisking the heavy cream into stiff peaks. At the very end, add the amaretto.

5. 5

   In separate bowls, melt the white chocolate and milk chocolate in the microwave.

6. 6

   Fold half the whipped cream into the white chocolate and the other half into the milk chocolate.

7. 7

   Remove the base from the refrigerator and add the milk chocolate mixture to it and smooth out the top. Refrigerate again at least 15 minutes until the chocolate has set a bit.

8. 8

   Once set, add the white chocolate mixture on top. Smooth out the top and refrigerate overnight.

9. 9

   Sift cocoa powder over the tart before serving.

No additional tips available.