A rich tart, topped with our favourite chocolates. This is our go-to Easter treat … perfect to serve after your lamb lunch this Sunday. And so easy.
Simply crush one packet of your favourite chocolate biscuits (we always use Romany Creams) until crumbly, then mix with about four tablespoons melted butter. Press firmly into the bottom of a tart tin with removable base (you can add a little more melted butter if you need to). Chill while you make the filling. Heat one cup of cream until tiny bubbles appear, but don’t let it boil. Take off the heat, and stir in two slabs Beyers Sultry Dark Chocolate Slabs – broken into small pieces. Stir briskly until the chocolate has melted. Pour the ganache filling over the crust in the tart tin, smooth top and leave in the fridge for at least four hours, but preferably overnight.
Remove the tart from the tin, and decorate with a selection of Beyers Chocolatier’s Collection.
Ring the changes … if your prefer milk chocolate and fancy coffee, use Beyers Espresso Shot Coffee Slabs instead … equally as delicious.