This has to be one of the easiest, most decadent desserts you’ll ever make, says Poppy O’Toole. I picked it up when working in the kitchens of a bank: for big events it would be our go-to sweet treat, as it was so easy and everyone loved it

Ingredients (serves 8-10)

20cm loose-bottomed fluted tart tin

250g Hobnob biscuits (or your favourites – Oreos, Bourbons, digestives... anything you fancy)

300g unsalted butter

200g light brown soft sugar

200ml double cream

200g 70% dark chocolate, broken up

pinch of flaky salt

Method

Place the biscuits in a large sandwich bag and smash them with a rolling pin to a fine crumb (or you could blitz them in a food processor).

Measure out 100g of the butter and melt in a microwave-safe bowl, with bursts of full power.

Mix the melted butter throug

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