For the crust

1. 1 cup (250 ml) almond flour (finely ground almonds)
2. 1 cup (250 ml) all-purpose flour
3. ¼ cup (60 ml) granulated sugar
4. ¼ tsp (1 ml) salt
5. ½ cup (125 ml) butter, melted

For the clementine and dark chocolate ganache

1. 425 g Chocolats Favoris Original Dark Fondue (1 large can, or 2 small cans)
2. 1 cup (250 ml) heavy cream (35% m.f.)
3. 2 tbsp (30 ml) butter
4. 2 tbsp (30 ml) clementine marmalade, or any orange marmalade
5. 2 tbsp (30 ml) clementine or orange juice

To assemble

1. ¼ cup (60 ml) clementine marmalade, or any orange marmalade

To garnish (optional)

1. Clementine slices and/or zest