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Chocolate truffle and strawberry tart

Prep Time 30 minutes
fridge time 1 hour
Servings 10 people
Author Sisley White


  • 400 grams bourbon biscuits
  • 140 grams unsalted butter
  • 200 grams plain chocolate
  • 100 grams milk chocolate
  • 250 ml double cream
  • 2 tbsp unsalted butter
  • 250 grams fresh strawberries
  • 1 passionfruit


  • In a blender or food processor grind up the bourbon biscuits until the resemble bread crumbs. A rolling pin and a sandwich bag is slower but also works well to make crumbs.
    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.