Serves 8-10, prep time 25 minutes, chilling time 1 hour
INGREDIENTS
FOR THE BASE
250g of ginger biscuits
100g of unsalted butter
A loose bottom flan dish
Butter for greasing
FOR THE FILLING
150ml of double cream
4 tbsps of soften unsalted butter
2 tbsps of caster sugar
A pinch of salt
200g of 70% dark chocolate, keeping a square to decorate
250g Hugh Lowe Farms strawberries
FOR THE BASE
In a food processor blitz the biscuits into crumbs.
Alternatively, place the biscuits in a ziplock bag, seal and crush with a rolling pin.
Next, melt the butter in a pan over a medium heat.
Pour the biscuit crumbs into a bowl, add the butter and combine.
Grease a 9-inch flan tin, pour the crumb mixture into the tin and press evenly into the bottom and the sides to form a case. (Use a heavy tumbler to flatten the mixture and press it into the edges).
Chill in the fridge while you prepare the filling.
FOR THE FILLING
In a deep pan, bring a little water to a boil.
Break the chocolate into pieces.
Place a large glass bowl over the boiling water, ensuring the water doesn’t touch the bowl.
Pour the cream into the bowl, add the sugar, butter, salt and chocolate.
Stir well until the chocolate has melted and all the ingredients are combined.
Pour the chocolate filling into the tart crust and chill for 30 minutes.
Remove the tops from the strawberries, working from the outside in, place the berries upside down and equally spaced.
Refrigerate the tart overnight or until set, grate over the dark chocolate square and serve.