If you aren’t into sweet treats, stop reading now!
My youngest came up with this recipe and has grudgingly shared small slices with the rest of us.
You could use a pastry shell but, as we are gluten free, the biscuit base is a nice quick alternative.
This tart fits a 25cm round tin or we use a rectangular tin and make two individual tarts for another night.
475g gluten free ginger nuts
400g white chocolate
400mls creme fraiche
Dark chocolate to grate over
Melt the butter in the microwave or in a pan, add the crushed biscuits and mix well.
Press the biscuit mix into a loose bottomed tin or individual tins, packing tightly into the base and sides.
Refrigerate for 30 minutes.
Gently heat the chocolate and butter in the microwave, stirring frequently until melted.
Whisk in the creme fraiche until lump free.
Pour into the prepared tins and smooth the top.
Refrigerate for 2 hours.