For the Tart

300g almond snowballs base

600g praline filling

50g peeled, roasted, broken almonds


For the almond snowballs base

360g almond snowballs, coarsely chopped

40g OLYMPOS cow butter


For the praline filling

500g 35% OLYMPΟS whipped cream

20g corn flour

125g hazelnut chocolate praline

2g vanilla extract

2g salt




For the tart

Pour the praline filling into the tart base. Cool the tart in the fridge for about 2 hours until the cream is firm. Add the roasted almonds on top, cut into pieces and serve.


For the almond snowball base

Add the almond snowballs to the bucket from a food processor, pour the butter that was melted in the saucepan and beat until the snowballs are grated so that there is a result of crumbs and small almond snowball pieces.

In a pan, spread an oil paste and place the hoop on top. Add the almond snowball mixture into the hoop, make sure it is evenly distributed and press with a spoon.

Place the base in the refrigerator for about 30 minutes until it is cool and firm.


For the praline filling

In a saucepan add all the ingredients and stir with a whisk until the corn flour dissolves.

Place the pot on a medium to high heat and stir occasionally until the mixture starts boiling and acquires the texture of a thick cream. Remove the pan from the heat and let the temperature of the cream drop slightly, for about 2 to 3 minutes.