Melt the 140g butter and add to the biscuits and mix together.-Spoon the mix into the tart tin and push down to make the base and into corners to make the case.
Pop it in to the fridge for 30 minutes while you make the ganache.
In a pan warm up the double cream until it starts to bubble. Don't let it boil.
Add the broken up chocolate pieces to a bowl and add the 2 teaspoons of butter.
Pour the cream over the top and slowly mix together until everything is melted and mixed together.
Take the biscuit case out of the fridge and pour the ganache in.
Stud the ganache with strawberries. I prefer putting the strawberries in whole so you get a good strawberry to chocolate ratio but adding them cut up works well too.
Pop the dessert back into the fridge and leave for at least 1 hour.
When ready to serve sprinkle the passion fruit over the top.
You could serve it with a little extra cream, ice cream or strawberries but it doesn't really need it.