Salted Almond Chocolate and Pecan Tart

The perfect dessert for when you’re super short on time! This sublime chocolate tart is so easy and simple to make. Filled with our delicious Crunchy Salted Almond chocolate, it will be a sure winner with those last-minute guests!



  • 2 tbsp golden caster sugar
  • 300ml double cream
  • 380g Lily O’Brien’s Crunchy Salted Almond, roughly chopped
  • 100g unsalted butter
  • 100ml milk
  • 1 pre-made pastry tart shell
  • Cocoa powder for dusting
  • Pecans for decoration, finely chopped


  • Place the sugar and cream into a non-stick pan and gently bring to the boil then remove from the heat.
  • Add the butter and chocolate to the pan and stir until everything is completely melted then leave to cool a little.
  • Stir in the milk thoroughly until nice and smooth
  • Spoon all of the mixture into the tart shell and rotate the tart to evenly distribute the filling.
  • Leave for a few hours to cool to room temperature and then dust with cocoa powder and decorate with the chopped pecans.