Chocolate and Pedro Ximenez Soaked Date Tart

Recipe

Biscuit base
200g chocolate oaty biscuits, crushed
65g melted butter

Mix together and press into a pie tin up the sides a bit and chill.

100g chopped dates
50ml PX sherry

Mix, cover and leave overnight.

150g chopped dark chocolate
150g chopped milk chocolate
150ml double cream
25ml banoffee toffee
25g butter

Place the chocolates in a heat proof bowl. Heat the cream, butter and toffee in a pan until bubbling, pour over the chocolate and stir until melted. Add the dates and mix well. Pour into the biscuit base and smooth off. Chill for a few hours to set but take out of fridge at least an hour before serving.
250ml double cream whipped
25g dark chocolate

Pipe the cream over the top and finely grate the chocolate all over.