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Steps to Complete
Put Pirouline cookies in the bowl of a food processor and pulse until finely crumbed. You'll want 2 cups worth of crumbs. Combine the Pirouline with melted butter. Using the back of a spoon, press the moistened crumbs into a tart pan. Place in the fridge to chill while preparing the ganache.
Heat cream in a saucepan, no need to simmer or boil. Pour hot cream over chopped chocolate and set aside for a minute or two. After time has passed, stir the cream-chocolate mixture smooth.
Pour chocolate ganache filling over crust in the tart pan and top with halved strawberries and sliced almonds in desired pattern. Place tart in fridge to chill for at least two hours before serving