Two Chocolates Tart

Directions

1. 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. 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. 3
   Refrigerate the base while you make the filling.
4. 4
   For the filling, start by whisking the heavy cream into stiff peaks. At the very end, add the amaretto.
5. 5
   In separate bowls, melt the white chocolate and milk chocolate in the microwave.
6. 6
   Fold half the whipped cream into the white chocolate and the other half into the milk chocolate.
7. 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. 8
   Once set, add the white chocolate mixture on top. Smooth out the top and refrigerate overnight.
9. 9
   Sift cocoa powder over the tart before serving.