• 200 g Oreo cookies
• 30 g melted butter
• 200 ml cream
• 200 g good quality dark chocolate
• 1 tsp vanilla extract
• 2 egg yolks

Grease tart dishes/pans. Place the biscuits in the food processor and blitz until fine crumbs. Add the melted butter and pulse to combine. Press the crumb mixture into the base and up the sides of the dishes and chill for 15 minutes to allow them to firm up. Preheat the oven to 160C

Place a bowl over a pot of hot water. Pop the cream and chocolate into the bowl and melt the chocolate. Stir until smooth. Cool a little before adding in the egg yolk and vanilla. Mix well. Pour the chocolate into the tart shells and bake for about 15 minutes or until just set. Serve with fresh berries and a light dusting of cocoa or finely grated chocolate and icecream.

• 1 packet plain biscuits or (250g cookie crumbs)
• 1 ½ c desicated coconut
• 1 cup chopped raisins
• 1 can of condensed milk
• 2 tbsp cocoa powder
• 150 g butter
• 1 tsp vanilla essence

Blitz the biscuits, coconut and raisins in a food processor to make a fine crumb. In a saucepan melt together the butter, condensed milk and cocoa. Remove from the heat and add in the vanilla and the crumb. Mix well and press into a slice tin. Spread the icing over the fudge cake and cool in the fridge. Cut into small pieces. (Also makes a nice gift)
Icing: 1 block of Whitakers dark chocolate and 3 tablespoons of butter. Melt in a double boiler or bowl over a saucepan of hot water, being careful not to let the water come into contact with the bowl