175g chocoalte coated buscuits – I used scotch fingers
60g melted butter
150ml thickened cream plus additional to serve
150g dark chocolate – I actually used cadburys blackforest!
1tbsp cocoa powder
Fruit to serve like cherries, raspberries and strawberries
Line two mini cake tins. Blend the biscuits into crumbs and melt your butter and combine. Press into the cake tins and up the sides. Place into the fridge to set for min thirty minutes. Heat your cream to the boil then remove from the heat and add your chocolate (broken up) to the cream. Stir well until melted down. Pour the filling into the tart shells and place into the fridge to set, about two hrs.
Serve with whipped cream and fruit!
If you want to make this a full tart, do double the recipe!