Two Chocolates Tart

• 1 1/4 cups almonds
• 1 cup dates or dried apricots
• 1/8 teaspoon salt
• 2 tablespoons butter melted, optional
• 2 1/16 cups heavy cream
• amaretto liqueur 5 cl.
• 1 1/2 cups white chocolate
• 1 1/2 cups milk chocolate
• cocoa powder

1. First, make the base. In a food processor or coffee grinder, grind the almonds until fine. Remove the almonds and do the same with the dates. Mix the 2 together with salt.
2. If the mixture is too dry and will not stick together, add in 1 to 2 tablespoons of melted butter. Press this mixture into the base and sides of a 20 centimeter springform pan.
3. Refrigerate the base while you make the filling.
4. For the filling, start by whisking the heavy cream into stiff peaks. At the very end, add the amaretto.
5. In separate bowls, melt the white chocolate and milk chocolate in the microwave.
6. Fold half the whipped cream into the white chocolate and the other half into the milk chocolate.
7. Remove the base from the refrigerator and add the milk chocolate mixture to it and smooth out the top. Refrigerate again at least 15 minutes until the chocolate has set a bit.
8. Once set, add the white chocolate mixture on top. Smooth out the top and refrigerate overnight.
9. Sift cocoa powder over the tart before serving.

almonds, dates, salt, butter, heavy cream, white chocolate, milk chocolate, cocoa

Taken from www.yummly.com/recipe/Two-Chocolates-Tart-632206 (may not work)