Dark Chocolate Ganache Tart

Ingredients

Tart Shell 

5 Digestive Biscuits

40g Butter, melted

Chocolate Ganache

200g Thickened cream (35% fat)

200g Dark chocolate

Method

1. Mash digestive biscuits and mix well with butter.

2. Scoop biscuit mixture into mould and mould them to form a crater.

3. Heat up the thickened cream till just start to boil.

4. Pour cream into a bowl with the chocolate broken up into pieces.

5. Mix well and pour into the biscuit crater.

6. Transfer to fridge for Ganache to set, at least 1 hour.

7. Enjoy!