Supplies

For the base

  • 12 cookies (approx 265g) Sainsbury’s Taste the Difference Chocolate and Clementine cookies
  • 80g unsalted butter, melted

For the filling

  • 200ml double cream
  • 1 orange, zest only
  • 20g golden syrup
  • 300g dark chocolate, finely chopped

To top

  • 1 chocolate and clementine cookie, crushed
  • ½ orange, zest only
  • 1 tbsp chocolate shavings
  • 100ml double cream
  • 1 ½ tbsp Cointreau, optional
  • ½ tsp vanilla bean paste

Steps

For the base

  1. To make the base, crush the biscuits in a food processor or add them to a food bag and bash with a rolling pin until fine.
  2. Pour in the melted butter and mix until evenly coated. Tip the biscuits into a 23cm loose-bottomed tart tin and use the back of a spoon to press it down firmly.
  3. Chill in the fridge for an hour or until set.

For the filling

  1. To make the filling, add the finely chopped chocolate to a heatproof bowl.
  2. Heat the cream, zest, and golden syrup in a small saucepan until steaming hot but not boiling. Pour the hot cream over the chocolate and let it sit for 30 seconds. Start stirring slowly until you have a thick smooth ganache. If there are still a few lumps, set the bowl over a pan of simmering water until fully melted.
  3. Pour the ganache onto the biscuit base and place it back in the fridge to set for 2-3 hours.

To top

  1. When ready to serve, lightly whip the cream with some vanilla and Cointreau, if using. Dollop some cream around the edge of the tart. Top with some crushed biscuits, chocolate shavings, and orange zest.