175g digestive biscuits, finely crushed
150g unsalted butter - melted
100ml double cream
200g smooth dark chocolate - broken
40g shelled pistachios, chopped
5 individual tart tins or
One 8-9 inch tart tin with loose bottom
Bash the biscuits in a ziplock bag with a rolling pin until they are a fine crumb
Mix with 1/3 of the butter and stir to combine.
Press the crumb into the tart tins.
Heat the cream until just before simmering point and turn off the heat. Add the rest of the melted butter and chocolate and let the chocolate melt, stirring occasionally. Allow to cook for 5 minutes.
Pour the chocolate ganache into the tins, top with pistachio nuts and set in the fridge for 2 hours.