Method

To make the crust, mix the melted butter and crushed biscuits together. Press the mixture onto the base and sides of a well-greased tart tin (use a loose-bottomed pie tin if you have one) – press firmly with a spoon to make sure it sticks to the sides. Refrigerate for 30 minutes before adding the filling.

For the filling, place the cream and castor sugar in a saucepan on medium heat and bring to the boil.

Remove from the heat and immediately add the chocolate and butter. Stir until completely melted.

Cool slightly and then add the milk. Mix until smooth. Set aside until almost cool and then pour the filling into the tart crust.

Refrigerate until set, preferably for 24 hours. Dust with cocoa powder before serving.

Sell more!

• Make eight individual tartlets instead.

• Decorate extravagantly with Cadbury Flake, chocolate curls or even gold leaf.

Credit:  This recipe is from the book Baking for Pleasure & Profit by Christine Capendale, published in 2015 by Human & Rousseau.