MARBLED CHOCOLATE MOUSSE TART

200g oat biscuits

100g butter, melted

200g dark chocolate, chopped

½ tbsp (8ml) vanilla essence

2 tbsp (30ml) icing sugar, sifted

1 cup (250ml) cream

100g white chocolate, melted

1 Process the biscuits in a food processor until finely crushed. Add the butter and process until combined. Press the mixture into the base and up the sides of a 30cm x 10cm rectangular tart tin with removable base. Chill for about 30 minutes until firm.

2 Melt the dark chocolate in the microwave, stirring every 30 seconds, until melted. Cool to room temperature. Stir in the vanilla and icing sugar.

3 Beat the cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart case, then chill in the fridge for 30 minutes.

4 Melt the white chocolate in the microwave on the defrost setting, stirring every minute, until melted. Spoon dollops of the warm white chocolate on top and use the back of a spoon to drag through the chocolate to form marbling. Chill for 1 hour until set.

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