Crunchy chocolate crust filled with smooth and creamy ganache....need we say more? This recipe is extremely versatile as well and can be altered to satisfy a variety of tastes: mix it up with different berries or even hazelnuts, macadamia nuts, or caramelised pecans. The recipe outlined makes 1 x 9" tart, 3 x 3" tarts, or approx. 18 mini tarts.

Crust

1 1/2 cup chocolate cookie crumbs
6 tablespoons unsalted butter, melted
1/4 cup sugar

Preheat oven to 375.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool completely on rack.

Filling

1 1/4 cups whipping cream
2 tsp sugar
pinch of sea salt
50g unsalted butter, softened
200 g 70% bittersweet chocolate, broken into small pieces
2 Tbsp. milk

Put the cream, sugar and salt in a pan and bring to the boil. Remove as soon as the mixture boils.

With the pan off the heat, add the butter and chocolate. Stir until blended. Let sit for 2 minutes and then mix in milk. Continue stirring until the mixture is shiny.

Pour into the tart shell and leave at room temperature for 2 hours. Decorate with fresh berries, mint and a dusting of powdered sugar if desired.