No-bake chocolate tart with blueberries

A delicious no-bake chocolate tart with a chocolate biscuit base and fresh blueberries. Rich and intensely chocolatey, but not overly bitter, thanks to the milk chocolate that makes up most of the filling. The filling is a thick, luscious chocolate ganache made traditionally with cream and chocolate. Fresh blueberries add a lovely fruity contrast, though you could easily replace them with raspberries.

Ingredients for the biscuit base:

• 300 g chocolate sandwich biscuits with chocolate filling*
• 50 g dark chocolate, broken into pieces and melted
• 50 g butter, at room temperature

Place the biscuits and butter in a food processor and blend until the biscuits are finely crushed and the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a resealable bag) and crush them thoroughly with a rolling pin. Finally, mix in the melted butter and chocolate.

Prepare a 25 cm tart tin with a removable base. Press the biscuit mixture firmly over the base and sides of the tin. Refrigerate while preparing the filling.

Ingredients for the chocolate ganache:

• 250 ml double cream
• 300 g milk chocolate, finely chopped
• 125 g dark chocolate (70% cocoa), finely chopped

Place the double cream in a small saucepan. Heat until almost boiling, then remove from the heat. Add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy. If necessary, pass the ganache through a sieve.

Pour the ganache over the biscuit base. Leave until it starts to thicken. Arrange the blueberries over the thickening ganache. Refrigerate until completely set.

Remove the tart from the fridge at least 30 minutes before serving.

Also:

• 400 g blueberries

* For example, Oreo Chocolate Creme biscuits or another chocolate sandwich biscuit; in the UK, Bourbon biscuits work well.

Enjoy!