Ombar Ganache Tarts

Method

• 1.

  Preheat the oven to 190°C.

• 2.

  Crush the Digestive biscuits into fine crumbs and mix in the caster sugar.

• 3.

  Add the melted butter and mix until everything is well combined.

• 4.

  Take 4 3-inch torte tins, or 1 9-inch torte tin. Tip in the biscuit mix and press to the edges of the tin using your hands.

• 5.

  Bake for 7 minutes and remove from the oven. They will puff up a bit, but will settle down once they have cooled, in about 15-20 minutes. Allow to cool completely.

• 6.

  Break the Ombar chocolate into small chunks and place in a heatproof bowl.

• 7.

  Heat the coconut milk in a small saucepan until just boiling, then pour over chocolate and let sit for 1 minute. After a minute, stir the mixture until the chocolate is completely melted and you have a smooth, glossy mixture.

• 8.

  Pour into the cases, dividing evenly between each tin and smooth using the back of a spoon. Allow to set in the fridge for at least 4 hours.

• 9.

  Top with berries, pistachio nuts and whatever else you fancy - get creative!