Chocolate ganache tart on a biscuit base

Crush the biscuits to a powder.

Melt 50 g of butter in a saucepan or frying pan.

Mix about half the melted butter, or a little more, into the biscuit powder until fully incorporated.

Set the tart ring on parchment paper on a flat board and fill it halfway with the buttery biscuit mix.

Press down with a fork until compact and firm.

Chill in the fridge or freezer at least 10 to 15 minutes, until the butter hardens and sets the base.

Pour all the cream into a pan, add butter, and bring to the boil.

Take the pan off the heat before the chocolate goes in. Never work chocolate over a direct flame.

Pour the cold chocolate into the hot cream off the heat and let it melt, stirring, until smooth and silky -- that is the cue it is ready.

Pour the ganache over the base immediately; it sets fast and there is little working time.

Set in the freezer 20 minutes, then hold in the fridge for an hour.

Press small chocolate eggs into the surface before it is fully set.