|200 g||bittersweet chocolate, e.g. Ritter Sport Cocoa Selection from Ghana 55%|
|200 g||bittersweet chocolate, e.g. Ritter Sport Cocoa Selection from Peru 74%|
|100 g||ground almonds|
|100 g||butter cookies|
|250 ml||whole milk|
|250 ml||double cream|
|1 tbsp||unsweetened cocoa powder|
|1 tsp||vanilla extract|
|3 tbsp||olive oil|
|flaky sea salt (for serving)|
Lightly toast ground almonds in a frying pan set over low heat. Break the milder bittersweet chocolate into small pieces and melt in a heatproof bowl set over a pot of simmering water.
Place butter cookies in a freezer bag, close, and beat with a rolling pin until crumbly. Add to a bowl along with the toasted ground almonds, melted chocolate, and salt and mix until well combined. Press dough into a tart pan, using a measuring cup to help you flatten out the base and create a smooth tart crust around the edge. Transfer to the refrigerator to chill for approx. 30 min.
For the filling, finely chop the darker bittersweet chocolate. Whisk starch and a little of the milk together until dissolved. Add to a saucepan along with remaining milk, double cream, cocoa powder, vanilla extract, and salt. Whisk continuously over low heat until smooth and thick like custard. Remove from heat, add chopped chocolate, and blend until incorporated using an immersion blender. Add olive oil and blend again until completely smooth and the olive oil is fully incorporated. Pour mixture into the tart pan and refrigerate for approx. 2 hrs., or until set. Sprinkle with flaky sea salt before serving. Enjoy!