100 grams butter
1 tablespoon golden syrup
350 grams chocolate biscuits (I used Afghans)
200 grams dark chocolate (I used Lindt Orange)
100 grams milk chocolate
200 ml cream
50 grams amaretti or biscotti, crushed roughly
cocoa for sifting
extra grated dark chocolate
24cm springform cake tin, lightly greased
Crust: Melt the butter and golden syrup together then cool. Pulse the biscuits in a food processor to fine crumbs. Add the melted butter mixture and pulse to combine.
Tip into the tin and press evenly into the base and ¾ of the way up the side of the tin. Use the back of a teaspoon to get it smooth. Chill for 30 minutes.
Filling: Roughly chop both chocolates and place in a basin set over a saucepan of simmering water until melted. Set aside until lukewarm.
Whisk the cream until it only just forms soft peaks then fold into the chocolate along with the crushed biscuits. Don’t over-mix or the chocolate will seize.
Spread evenly over the tart base then chill for at least 1 hour.
To serve: Sift a thin layer of cocoa over the tart and garnish with chocolate. Cut into very thin slices to serve. Makes 1 tart