Using a Food Processor, or a large bowl with a rolling pin, blitz your biscuits up to a fine crumb.
Melt your butter, and mix it in till combined.
Press into the sides and base of a 23cm Pie/Flan Tin - I tend to squish the sides in first, and then do the base of it.
For the Filling
Chop the Chocolate up and melt in a bowl over a pan of simmering water - or in the microwave in short bursts on a low heat. Leave to cool slightly.
Whip the Cream and the Icing Sugar up to soft peaks, I tend to use an electric hand whisk for this bit as I am lazy, but you can easily do it by hand with a bit of arm power.
You don't want to whip the cream up too much, as soft peaks are best for folding in chocolate.
Fold through the slightly cooled Terry's Chocolate Orange, and then spread the mixture onto the biscuit base.
I then add my Terry's Chocolate Oranges slices and sprinkles now so they set into the tart - but you can also do this after.
Leave the Tart to set in the fridge for 5-6 hours, or overnight.
I nearly always use the Milk Terry’s Chocolate Orange as its my favourite, but there are so so so many types now you can use which ever you fancy!
If you want a stiffer set, then don’t whip the cream up, stir in the liquid double cream and it’ll be less moussey!
You can easily double up the recipe to make a bigger & deeper pie – add another half of the base recipe (I.e. use 450g Digestives, and 150g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!
This dessert will last in the fridge for 2-3days, covered.