Ingredients:

• ½ large packet (250g) Romany Creams
• ⅓ cup (80g) butter, melted
• 2 large slabs (150g each) dark chocolate
• ½ tub (500ml) PnP chocolate mousse 

Nice to have: 

• Extra large slab (150g) dark chocolate 
• 1 Tbsp (15ml) milk 
• Strawberries, for serving

Method:

1. Blitz biscuits in a food processor until finely crumbed.
2. Add melted butter and blitz to combine.
3. Press crumb mixture into the base of a 22cm tart dish. (Even out using the back of a spoon.)
4. Melt 2 chocolate slabs in a glass bowl over a pot of simmering water until smooth. 
5. Remove from heat and cool to room temperature – watch that it doesn’t set again.
6. Mix mousse into cooled chocolate.
7. Spoon chocolate mixture into tart dish, smoothing out with the back of a spoon. 
8. Place in the fridge to set, about 30-40 minutes.
9. Melt extra chocolate, if using, with milk, then allow to cool slightly.
10. Pour over chilled chocolate tart, spreading to cover mousse completely.
11. Refrigerate tart again for at least 30 minutes so that the chocolate topping hardens.
12. Serve with strawberries, if you like.

GOOD IDEA: Make individual no-slice mini tarts in ramekins.

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