Dark Chocolate Ganache Tart

Instructions

1. 1

   Begin by crushing the digestive biscuits into fine crumbs. You can do this by placing them in a plastic bag and using a rolling pin or by using a food processor.

2. 2

   Melt the unsalted butter in a small saucepan over low heat or in the microwave. Combine the melted butter with the biscuit crumbs and mix until well combined.

3. 3

   Press the biscuit mixture into the base of a tart pan, ensuring it is evenly distributed and compact. Place the tart base in the refrigerator to set while you prepare the ganache.

4. 4

   Chop the dark chocolate into small pieces and place them in a heatproof bowl.

5. 5

   In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.

6. 6

   Pour the hot cream over the chopped chocolate and let it sit for a minute to melt the chocolate.

7. 7

   Stir the chocolate and cream together until you have a smooth, glossy ganache.

8. 8

   Pour the ganache over the chilled biscuit base, spreading it evenly with a spatula.