Serves 6 - 8
-400g dark chocolate
-350ml double cream
-50g unsalted butter
-25g melted unsalted butter
-1 tsp liquid glucose (optional)
-100g candied orange peel (I made my own)
-200g 'sablé' type biscuits
1. First make the base -whizz the biscuits into crumbs in a food processor then pour in the melted butter, whizzing again to combine. Pour this mixture into a well greased 23cm loose based tin (you may not need all of it). Using a palette knife, smooth down the biscuit crumbs pressing into the corners and up the slide of the tin. Use the palette knife to press down and compact the biscuit crumbs as much as possible. You are looking for a thickness of about 0.5cm of compacted biscuit crumbs lining the tin. Cover with cling film/ foil and place carefully in the freezer until required.
2. To make the ganache filling, place a large heatproof bowl over a pan of boiling water (make sure the bowl is not in contact with the water). Break the chocolate into pieces and put these in the bowl with the cream, liquid glucose (if using) and remaining butter. Melt this very gently, stirring now and again and making sure it does not get too hot (if the chocolate gets to hot it will turn into a grainy texture). Chop the candied orange peel (reserving a few slices for decoration) and add to the ganache, then leave to cool for 5 minutes or so.
3. Remove the base from the freezer, and carefully pour in the ganache. Use a palette knife to smooth the surface, then leave to cool completely. Once cooled, refrigerate until needed (remove the tart 30 minutes before eating). Top with the remaining candied orange peel to decorate (Tip: use a sharp knife dipped in boiling water to slice).