Chocolate truffle and strawberry tart

Ingredients

• 400 grams bourbon biscuits
• 140 grams unsalted butter
• 200 grams plain chocolate
• 100 grams milk chocolate
• 250 ml double cream / heavy cream
• 2 tbsp unsalted butter
• 250 grams fresh strawberries
• 1 passionfruit

Instructions

1. 1

   In a blender or food processor grind up the bourbon biscuits until the resemble bread crumbs. A rolling pin and a sandwich bag is slower but also works well to make crumbs.

2. 2

   Melt 140g butter and add to the biscuits and mix together.

3. 3

   Spoon the mix into the tart tin and push down to make the base and into corners to make the case.

4. 4

   Pop it in to the fridge for 30 minutes while you make the ganache.

5. 5

   In a pan warm up the double cream until it starts to bubble. Don't let it boil.

6. 6

   Add the broken up chocolate pieces to a bowl and add the 2 teaspoons of butter.

7. 7

   Pour the cream over the top and slowly mix together until everything is melted and mixed together.

8. 8

   Take the biscuit case out of the fridge and pour the ganache in.

9. 9

   Stud the ganache with strawberries. I prefer putting the strawberries in whole so you get a good strawberry to chocolate ratio but adding them cut up works well too.

10. 10

    Pop the dessert back into the fridge and leave for at least 1 hour.

11. 11

    When ready to serve sprinkle the passion fruit over the top.

12. 12

    You could serve it with a little extra cream, ice cream or strawberries but it doesn't really need it.

13. 13

    Enjoy