Farmbake Triple Choc Chocolate Honey Tart

Place Arnott’s Farmbake Triple Choc cookies in bowl of a food processor and process until mixture resembles fine crumbs. Add melted butter and process until combined.

Spread mixture over base and sides of a 24cm x 3.5cm fluted flan tin, using the back of a spoon to press firmly and evenly. Place in the fridge until required.

Meanwhile, place chocolate in a bowl, set aside. Bring double cream to a simmer in a saucepan over medium heat, pour cream over chocolate, stand until chocolate melts (1-2 minutes), stir to combine, then stir in honey.

Pour the chocolate filling over the cookie base and smooth the top. Place in the fridge for 2 hours or until set.

Line a tray with baking paper. Place almonds on the tray. Set aside. Combine sugar and water in a small saucepan over med heat. Cook, stirring, until sugar has dissolved.

Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until mixture turns golden.

Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour over almonds on the prepared tray. Allow to cool and set. Break praline into shards and decorate. Serve with fresh strawberries.