- 175 g digestive biscuits, finely crushed
- 150 g unsalted butter
- 100 ml double cream
- 200 g Fairtrade smooth dark chocolate, finely chopped
- 40 g shelled pistachios, chopped
In a large bowl, mix the crushed biscuits with ⅔ of the melted butter. Press into the base and up the sides of a 20cm round, loose-bottomed cake tin.
In a pan over a low heat, gently warm the cream with the remaining butter until just below boiling point. Remove from the heat and add the chocolate, stirring until melted.
Allow the mixture to cool for 5 minutes, then pour into the base. Sprinkle over the pistachios and chill for 1-2 hours until set.
Cook's tip: mix a handful of chopped fresh mint leaves through some crème fraîche and serve with the tart.