For the Biscuit Base
1 box of Duncans of Deeside Chocolate & Orange Shortbread
70 g unsalted butter
For the Tart Filling
100 ml double cream
30g icing sugar
70g milk chocolate
Decoration
Terry’s chocolate orange eggs (optional)
Follow The Steps
Using a food processor, or a plastic bag and rolling pin, blitz your biscuits up to a fine crumb.
In a small pan, melt your butter, and mix in your crumb until combined.
Add mixture to a tart tin, making sure to press into the sides and base.
For the filling, chop the chocolate up and melt in a pan on low heat, stirring constantly.
Whip the cream and the icing sugar up to soft peaks.
Mix melted chocolate and cream and icing sugar.
Add the mixture onto the biscuit base.
Add your chocolate for decoration is desired, a Terry's Chocolate orange can be divided into segments for a similar effect.
Leave the tart to set in the fridge for 2-3 hours (or overnight).
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