Instructions

1. Blitz the cookies in a food processor until finely crumbed, don’t worry about removing the filling. Alternatively, place cookies in a large sealing freezer bag and crush with a heavy rolling pin or similar. Pour crumbs into a medium sided bowl.
2. Melt the butter and add to the cookie crumbs. Stir well to coat all of the crumbs with butter. Pour crust mixture into a loose based 25cm (10inch) fluted tart or quiche tin. Firmly press the crumbs into the bottom and up the sides of the tart tin, use the palms of your hands or a large spoon. The sides of the tart crust only needs to be about 2cm high, so if you have a deeper tart tin, only press the crumbs partially up the sides.
3. Tip: Use a drinking glass or something with a flat bottom to smooth the crust so that it’s neat and level all over.
4. Chill in the fridge until needed.
5. For the filling, combine the milk and dark chocolate in a medium sized heatproof glass bowl. Set aside. Pour the double cream into a small saucepan. Place over medium high heat and remove from heat as soon as the cream starts to bubble around the sides. Pour the scalded cream over the chocolate. Stir slowly with a spatula until the chocolate has completely melted and the mixture is smooth.
6. Add the butter and glucose syrup and continue stirring until melted into the chocolate mixture. Tip: If the mixture has cooled too much for the butter to melt, heat in the microwave for 10 seconds, stir, then another 10 seconds in the microwave if needed.
7. Once chocolate mixture is completely smooth, remove the tart crust from the fridge. Pour filling into the chilled crust. Run a skewer or toothpick through the chocolate mixture to pop any large bubbles, then place tart into the fridge and leave to set for at least 2 hours.
8. Once filling has set, decorate with fresh berries and crushed pistachio nuts or fresh mint leaves. For special occasions such as Easter or Christmas, decorate with themed chocolates or truffles.
9. For neat slices, fill a large mug or jug with boiled water and dip a large smooth-edged knife in the water to heat the blade then wipe dry with paper towel and use to cut the tart. Dip and clean the knife off after each cut is made.
10. Tart will keep for up to 1 week in the fridge or can be frozen for up to 3 months. If frozen, leave to thaw in the fridge overnight.