Decadence through and through with few, quality ingredients. Silky smooth chocolate pair beautifully with notes of almond and orange, all on a gluten-free almond crust.

In a removable bottom tin pan, line with parchment paper and butter generously. Preheat oven to 350 F.

Crust:

•  3 cups almond flour
• Zest of 1 orange
• 8 Tbsp melted butter
• 1/8 cup sugar
• 1/4 tsp almond extract
• pinch of salt

Mix all above ingredients and press dough into the prepared pan, allowing to go up the sides of the tin. Bake for 25 minutes. Allow to cool once baked.

Chocolate Ganache:

• 10 oz semi-sweet chocolate, chopped
• 4 oz bittersweet chocolate, chopped
• 1/4 tsp almond extract
• Zest of 1 orange
• 2 cups heavy whipping cream
• 6 Tbsp butter, cut into pieces

Place chocolates, almond extract, orange zest, and butter in a heat proof bowl. Warm whipping cream on the stovetop and remove from heat just before boiling. Pour the heated whipping cream over the chocolate ingredients and mix together until well incorporate and whisk to assure smooth texture. Slowly pour the chocolate into the tart crust. Refrigerate for at least one hour. Top with Maldon sea salt and sliced almonds.