Serves 4
THE BASE
digestive biscuits 125g
butter 50g, melted and cooled
THE FILLING
low-fat cream 300g
dark chocolate 200g, chopped (try Morde or Valrhona available at gourmet stores)
unsalted butter 40g
bitter orange marmalade 1 tbsp (try Mackays Seville Orange Marmalade available at gourmet stores)
candied peel, strawberries or oranges to garnish
To make the base, run the digestive biscuits in a food processor until fi nely crumbled. Mix in the melted butter and press the mixture into the base and up the sides of 4 loose-bottom tart tins, or one 17-inch tin. Chill for 30 minutes.
Meanwhile make the fi lling using a double boiler. Put the cream, chocolate and butter in a large steel bowl and place it on top of a saucepan of simmering water. Keep stirring at regular intervals until the fi lling is well combined and glossy. Strain through a sieve for a smoother fi lling.
Cool for about 15-30 minutes, then pour into two shells. Stir in the marmalade and pour the remaining mixture into two separate tart tins. Top the plain ones with sliced strawberries, and the marmalade one with candied peels. Refrigerate to set.