Melted unsalted butter, to grease, plus extra 75g, melted
250g gingernut biscuits ¼ tsp ground nutmeg
200g dark chocolate, finely chopped
300ml thickened cream
1 Tbsp glucose syrup
1½ Tbsp instant coffee powder
½ cup pure icing sugar, sifted, plus extra (optional), to dust
2 tsp vanilla extract 6 strawberries
12 Ferrero Rocher chocolates
Micro mint leaves and grated white chocolate, to garnish
Grease 24cm springform tin with butter. Put biscuits in a food processor and pulse until fine crumbs form. Add nutmeg and extra butter. Mix then press into prepared tin. Refrigerate for 1 hour or until firm. 2 Put chocolate in a large
Put chocolate in a large heatproof bowl. Pour 200ml of the cream and glucose into a small saucepan and bring to a boil over a medium-high heat. Add coffee and whisk well. Pour into bowl, whisking until smooth. Pour over biscuit base and chill for 30–60 minutes or until firm.
Put mascarpone, icing sugar, vanilla and remaining cream in a large bowl. Whisk to soft peaks then spread over chocolate layer. Spread and smooth with a palette knife then chill again for 30–60 minutes or until firm.
Remove tart from tin and transfer to a cake stand. Cut strawberries into 3mm slices then use a very small star cookie cutter to cut a shape from each slice. Arrange chocolates and strawberry stars on top of tart. To serve, garnish with mint, white chocolate and extra icing sugar, if using.