Dark chocolate desserts or fig tarts

Pairing: Dark chocolate desserts or fig tarts

Dark Chocolate (70%): The star of the dessert, providing a rich, deep flavor that defines the dish.
Figs: Fresh or dried figs add natural sweetness and a chewy texture, complementing the chocolate.
Cream: Used to create a ganache, adding creaminess and richness to the tart.
Choc Ripple Biscuits: These form the crust, offering a chocolatey base that enhances the overall flavor.
Butter: Binds the biscuit crust and adds richness.
Honey: Drizzled on top for an extra layer of sweetness and to enhance the fig's natural flavors.
Pistachios (optional): Provides a crunchy texture and a pop of color, balancing the softness of the dessert.

Prepare the Crust: In a food processor, crush 250g of choc ripple biscuits until fine. Mix with 100g of melted butter until well combined. Press the mixture into the bottom of a tart tin to form a crust. Chill in the fridge for about 30 minutes.
Make the Ganache: Heat 500ml of cream in a pot until it steams, but do not boil. In a separate bowl, melt 550g of dark chocolate gently (using a microwave or double boiler). Slowly pour the hot cream into the melted chocolate, whisking until smooth and glossy.
Assemble the Tart: Pour the ganache into the chilled crust and smooth the top. Refrigerate for at least 4 hours to set.
Finish with Figs: Once set, slice 4 fresh figs thinly and arrange them on top of the tart. Drizzle with honey and sprinkle crushed pistachios if desired before serving.