Blend oats and almond cocoa powder in a food processor with a chopper.
Add honey and almond butter. The mass should be wet enough to stick together.
Split the mass into 4 tart forms (with detachable bottom) and pat on sides. Put it into fridge until you prepare the chocolate filling.
Melt dark chocolate in water bath and whisk together with curd.
Split the chocolate filling onto cooled corpuses, pat and put it into fridge again.
Decorate with fruit as you wish.
If you belong to the group of sweet cake lovers, I recommend to add more honey, at least one more tbsp, into the corpus. And, sweeten the filling with honey as well. We got used to sweeten a lot less now than in the past, so for us this is enough to satisfy our taste buds. The sweetness of the tart depends also on the fruit, it’s better to use smaller berries, or strawberries.
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