For the base
300 gr chocolate biscuits powder
100 gr melted butter
For the Ganache
200 ml 35% heavy cream
300 g. 55% dark chocolate chips
Caramelized nuts or chocolate syrup
HOW TO MAKE
Cover a tart platter (diam. 24 cm.) with wax paper. Mix the biscuit powder with the melted butter to form a "mud" and apply the mixture onto the tart platter thoroughly to cover the bottom and the walls. Put the base in the refrigerator for about 2 hours, until tightened.
Prepare the Ganache. Heat the cream without letting it boil, remove from heat and pour over the chocolate chips. Mix well with a spoon until the chocolate melts and the mixture is homogenized.
Spread the cream onto the tart base and refrigerate fro about 3 hours until the cream thicks.
For serving, sprinkle with crashed caramelised nuts or pour some chocolate syrup.