WHITE CHOCOLATE TART

INGREDIENTS

300ml double cream

400g best quality white chocolate, finely chopped

50g unsalted butter

For the biscuit base:

300g dark choc digestive biscuits

125g melted butter

2 tbsp demerara sugar

To decorate:

300g summer berries

Edible dried flowers

METHOD

1. Preheat the oven to 190°C/170°C fan assisted/Gas 5. Oil and base line a 23cm fluted tart tin and set to one side. Put the biscuits in a food bag and crush with a rolling pin until fine, tip into a bowl and add the butter and sugar. Combine well.

2. Spoon into the prepared tin and firm down with the back of a spoon until level. Bake for 10 minutes until just crisp and set aside to cool completely.

3. Put the cream in a saucepan and bring almost to the boil. Remove from the heat, add the chocolate and butter. Beat until smooth. Cool a little then pour into the tin. Allow to cool completely and then chill for 3 hours or overnight.

4. To serve, remove from the tin and arrange some of the berries over the top and add the dried flowers. Serve with the extra berries.