Ingredients
• 200g shortbread or digestive biscuits
• 100g unsalted butter, chopped
• 1 tbs golden syrup
• 100g milk chocolate, chopped
• 100g dark chocolate, chopped, plus extra melted chocolate to drizzle and shaved chocolate to garnish (optional)
• 1 tsp vanilla extract
• 2 tbs pure icing sugar, sifted
• 200ml thickened cream, plus extra to serve
• Cocoa powder and halved strawberries, to garnish
Method
1. Place the biscuits in a food processor and pulse to form fine crumbs. Place the butter and golden syrup in a saucepan over low heat, stirring, until butter melts, then pour into processor and pulse to combine. Press the biscuit mixture into the base and sides of six 10cm loose-bottomed tart pans. Chill until required.
2. Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the vanilla and fold in the icing sugar.
3. Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 2 hours until the chocolate filling is set.
4. To serve, drizzle the plates with melted chocolate, top tarts with extra whipped cream and sprinkle with shaved chocolate and cocoa powder. Serve with strawberries.
