Method :

Grease and line a 9" pie pan with parchment paper. Melt the butter in a medium bowl in the microwave. Add all other ingredients, mix well and press into the pan. Refrigerate.

Method :

Using the food processor, whip the 35% cream until the consistency of a nice whipped cream. Place in a separate container. In the same food processor bowl, beat all other ingredients until creamy and smooth. Add the whipped cream and mix again. Pour over your cooled crust. Return to the refrigerator for approximately 3 hours.

Method :

When serving the tart, using a medium saucepan, melt the chocolate and 35% cream until well melted. Let cool slightly and add to your filling.