Ingredients:

  • 300g digestive biscuits
  • 150g unsalted butter, melted
  • 1 tbsp granulated sugar
  • 1 pinch sea salt
  • 450g high-quality white chocolate, chopped
  • 150ml heavy cream (35% fat content)
  • 1 tsp vanilla bean paste
  • 0.25 tsp salt
  • 200g Cadbury Mini Eggs, roughly crushed

Instructions:

  1. Pulse digestive biscuits in a food processor until they reach the consistency of fine sand.
  2. Toast the biscuit crumbs in a dry pan over medium heat for 2 minutes to develop a nutty flavor via the Maillard reaction.
  3. In a bowl, combine the toasted crumbs with melted butter, sugar, and a pinch of salt. Mix until the texture resembles wet sand.
  4. Press the mixture firmly into a 9-inch tart tin, using the flat bottom of a measuring cup to compress the base and sides. Freeze for 10 minutes.
  5. Place chopped white chocolate in a heat-proof glass bowl. In a small saucepan, heat heavy cream and vanilla bean paste until just simmering (blooming the aromatics).
  6. Pour the hot cream over the chocolate. Let it sit for 60 seconds, then whisk gently starting from the center to create a velvet emulsion. Stir in the 1/4 tsp salt.
  7. Pour the ganache into the chilled crust. Smooth with an offset spatula and sprinkle with crushed Mini Eggs.
  8. Refrigerate for at least 4 hours until the ganache is firm and sliceable.