Chocolate Walnut Tart
Melted butter, for greasing
200g dark-chocolate-coated biscuits
1 cup walnuts, toasted
60g butter, melted and cooled
2 tsp vanilla essence
300g good-quality dark cooking chocolate
300m1 thickened cream
Dark cocoa, sifted, for dusting
1. Brush melted butter on the base and inside of a round 22cm loose-bottom fluted flan tin. Process biscuits and walnuts in a food processor until finely chopped. Add butter and 1 teaspoon vanilla, process until well combined.
2. Put the crumb mixture in the prepared tin and use a heavy-based straight-sided glass to gently press the crumbs into the sides and base of the tin. Place in the freezer for 10 minutes.
3. Stir the chocolate, cream and remaining vanilla essence in a heavy based pan over low heat until the chocolate is melted and the mixture is smooth. Pour mixture into a bowl and leave at room temperature until it thickens.
4. Remove the tin from the freezer and pour in the chocolate mixture. Place the tart in the fridge for several hours to set. Just before serving dust the top heavily with cocoa. For a striking presentation dust cocoa on only half the tart or use a stencil to create a pattern.