Chocolate and Pedro Ximenez Soaked Date Tart

Available for over a year

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.