Preheat oven to 180 °C/ 355 °F.

Place almond flour, cacao, Swerve ...

...

and melted butter together in a bowl and mix well.

Spray one large tart pan with olive oil spray.

Place the crust mixture into the tart pan.

Press into pan using your fingertips.

I have learned over the years to finish off around the edges using a 1/4 cup measure.

The edge of the measuring cup helps to create a nice angle to the bottom of the tart.

Prick all over the base of the tart with a fork and bake for 12-15 minutes until cooked but not scorched.

Remove from oven and cool completely.

Place 300 ml of the cream in a saucepan over medium heat and add your crushed cardamom.

Heat until just below a simmer.

Place roughly chopped chocolate into a heat-proof bowl and strain the hot cream over the top.

Do not stir for the first few minutes! I know that this is hard, but let the mixture sit for at least 5-10 minutes before stirring.

Stirring will cool the mixture down too fast resulting in a grainy ganache.

Patience will result in a smooth and velvety result.

Stir gently until all lumps have melted through.

Pour into tart shell and chill in refrigerator until set.

Serve with a healthy dollop of crème fraiche or double cream and a dusting of cocoa.

Optional: Make a smaller batch of ganache and chill in fridge overnight until set firm and then roll into truffles to top the tart.

 If you want to extend the amount of the ganache, whip the set ganache into a mousse-like texture and then pipe the balls on to a tray to chill.

Enjoy!