Chocolate & Ginger Biscuit Tart
Crush the biscuits into fine crumbs. Melt the butter and mix together. Spread the biscuit crumbs up the sides and base of the tart tin.
Flatten out with a spoon and use the bottom of a glass to compress the crumbs together. Chill in the fridge.
Cut the chocolate into small pieces, place into a bowl and add the liquid glucose. Place 300mls double cream into a saucepan and heat until just about to boil. Pour the cream over the chocolate. Allow to stand for 1 minute then whisk until smooth.
Add the chocolate filling on top of the biscuit base. Leave in the fridge for a few hours to set.
Pour 125mls double cream into a bowl. Add the sugar, vanilla bean paste and orange zest. Whisk until soft peaks form.
Fill a piping bag fitted with a plain nozzle and pipe cream around the tart then decorate with giant chocolate stars.