Romany Chocolate Fudge Tart

• 1 x 200g box Bakers Romany Creams Choc Fudge biscuits, finely crushed
• 50ml butter, melted
• 2 egg yolks
• 1 whole egg
• 50g sugar
• 150g milk or dark chocolate
• 250ml cream

METHOD:

1. Mix the biscuit crumbs and butter together until well combined.
2. Line 4 tart tins with the biscuit crumbs and place in the fridge to set.
3. Mix the eggs and sugar well and set aside.
4. Bring the cream to the boil and immediately pour onto the chocolate, which will melt without curdling.
5. Allow this mix to cool a little then pour into the eggs and sugar, stirring all the time.
6. Bake at 130 degrees C for 20-25 minutes or until just set.
7. Cool and serve.