|8||40 min||10 min||Capable Cook|
To make the crust, pulse the Fantastic Rice Crackers with the cocoa powder in a food processor until finely ground. Add melted butter and mix until combined and moistened.
Press the crumb mixture onto the bottom and up the sides of a 23cm flan tin with removable base (or any sized tin with a removable base).
Chill the tart base for 30 minutes to firm up before adding the filling.
To make the filling, in a medium sized saucepan, heat the heavy cream and butter and bring to the boil.
Remove from heat, add the chopped chocolate and sea salt flakes and let stand for 1-2 minutes.
Using a rubber spatula, stir mixture until the chocolate is melted and the mixture is smooth and shiny.
Pour mixture over chilled crust and refrigerate for at least 4 hours or overnight to set.
Decorate with chocolate Easter eggs. *Note: Tart will keep, covered well, for up to 4-5 days in the fridge.