375 grams plain biscuits, finely ground, I used Digestives (you need 3 cups of crumbs)
¾ cup melted butter
½ cup golden syrup
½ cup caster sugar
50 grams butter
100 grams dark chocolate, chopped
1 teaspoon vanilla extract
3 large eggs, (size 7) beaten
¼ teaspoon sea salt
cream of choice
cherries or berries of choice
toasted sliced almonds, optional
15 holes of two standard muffin tins
Preheat the oven to 160˚C fan bake
Put the biscuit crumbs and butter in a bowl and combine well.
Place a heaped tablespoon into each hole and using your fingertips, gently but firmly press evenly over the base and up the sides of the tins, finishing 1cm below the top. Chill or freeze for 30 minutes until very firm.
Put the golden syrup, sugar and butter in a saucepan and place over a medium heat, stirring until the sugar has dissolved and the butter melted. Take off the heat and whisk in the chocolate and vanilla extract until smooth. Set aside for 10 minutes. Whisk in the eggs and salt until the mixture is thick and viscous.
Pour into the chilled biscuit cases and bake for 13 minutes. Transfer to a cooling rack and when cold, cover and refrigerate until well chilled. The tarts can be made 3 days ahead and stored, covered in the refrigerator.
To remove from the tins, dip the base of the tins in hot water for a few seconds then carefully lift out.
To serve: Top the tarts with cream, fruit, almonds and a dusting of icing sugar. Makes 15
Cook's tips: The biscuit mixture is very soft when pressing into the tins but this ensures the cases are crisp and will hold together when filled and cooked.
Don’t attempt to remove the cooked tarts from the tins until they are well chilled. They will just disintegrate if you do so.