This is a wonderfully quick Easter tart, to make with your children, grandchildren or with your friends. For a more adult version, you can add sea salt and rosemary on the top instead of Easter eggs.
200g Digestive Biscuits
30g ground almonds
1tsp vanilla paste
175g double cream
40g caster sugar
300g dark chocolate or you can use milk chocolate if you prefer
1/2 tsp sea salt
200g chocolate colourful Easter eggs
Melt the butter in a pan and add the vanilla paste. In the meantime crush the digestive biscuits and once ground add the ground almonds.
Line a 20 cm tart tin with baking parchment. Add the melted butter to the mixture and make your tart base.
Now heat the double cream and sugar in a pan and break up the chocolate in a separate bowl. Once the cream is hot (don't let it boil) pour it over the chocolate and keep stirring until the chocolate has melted fully. Add the salt and put into the tin. Leave to cool for 30 minutes before decorating. If you decide not to decorate with eggs, chop rosemary and sprinkle with seas salt.
Both are equally delicious. Leave to set for 5 to 8 hours. Enjoy !