Ingredients
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
300g mascarpone
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
Method
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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
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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.
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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.
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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.