• 200g shortbread or digestive biscuits
  • 100g unsalted butter, chopped
  • 1 tablespoon golden syrup
  • 100g milk chocolate, chopped
  • 100g dark chocolate, chopped, plus extra melted chocolate to drizzle and shaved chocolate to garnish (optional)
  • 1 teaspoon vanilla extract
  • 2 tablespoons pure icing sugar, sifted
  • 200ml thickened cream, plus extra to serve
  • Cocoa powder and halved strawberries, to garnish
  • Step 1 Place the biscuits in a food processor and pulse to form fine crumbs. Place the butter and golden syrup in a saucepan over low heat, stirring, until butter melts, then pour into processor and pulse to combine. Press the biscuit mixture into the base and sides of six 10cm loose-bottomed tart pans. Chill until required.
  • Step 2 Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the vanilla and fold in the icing sugar.
  • Step 3 Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 2 hours until the chocolate filling is set.
  • Step 4 To serve, drizzle the plates with melted chocolate, top tarts with extra whipped cream and sprinkle with shaved chocolate and cocoa powder. Serve with strawberries.