2 -3 packs chocolate Oreo's
pinch of Seasalt
60g butter ( bigger base use a little more butter )
300ml double cream
50g butter
A couple drops vanilla essence
200g good dark chocolate
100g good quality milk chocolate
A couple of punnets of small strawberries
Creme fraiche to serve
Blitz your biscuits with a pinch of Seasalt till crumb like melt your butter in the microwave pour into the biscuits and mix together. butter and line a fluted tart case and pour in the mix, using your fingers work evenly to the middle and up the sides to create a smooth pie case. Chill in the fridge to set.
Gently heat the cream in a saucepan adding the butter and vanilla ( don't allow to boil ) place the broken up chocolate in a heatproof bowl and pour the warm cream mix all over allow to stand for a minute before using a spatula bring the mix together to form a ganache, cool a little more, sadd anoth pinch sea salt then pour into the tart case and allow to chill and set completely. Halve and hull your strawberries. Before serving pop the tart from the tin, arrange the strawberries on top sprinkle the edges of the tart with icing sugar and serve with dollops of creme fraiche - or pipe with sweetened cream and decorate with berries ..