- 300 g amaretti biscuits
- 100 g desiccated coconut
- 100 g butter, melted
- 2 1/3 cup cream
- 400 g Swiss dark chocolate, melted
Crush the amaretti biscuits to form fine crumbs then place in a mixing bowl along with the coconut and melted butter. Mix to combine, then press the mixture into the base of a greased 20 cm spring-form cake tin.
In a saucepan over a medium heat, gently warm the cream (take care not to boil). Remove from the heat and mix in the melted chocolate. Spoon evenly onto the biscuit base then chill overnight to set.
Serve straight from the fridge. To remove the tart from the tin, carefully run a warmed butter knife around its edge to loosen it before undoing the spring. Loosen the base with a long palate knife and carefully slide out the tart before slicing.
Cook’s note: Crush cranberry and white chocolate pecan nut rusks together with a handful of salted cashew nuts to use as the base instead of the amaretti biscuits and coconut.