Crush the biscuits either in your food processor or by placing in a plastic bag and smashing with a rolling pin. My preferred method largely depends what mood i'm in and how much I feel in the need for bashing something to smithereens - this can be quite therapeutic!

Melt the butter in a medium sized bowl and add the crumbled biscuit. Mix well.

Pour the the butter infused biscuit crumbs onto a lightly greased, 11" tart tin. Preferably one with a removable base.

Press down the crumb mixture to cover the whole of the tin.

Either bake the base at 180C for 10 minutes or just pop in the fridge whilst you prepare the ganache. Baking the base for 10 minutes will just ensure more crunch.

In a heavy based sauced pan melt the chocolate & butter and then combine the cream. Mix until all evenly combined.

Set aside to cool.

Once your chocolate mixture is cool to the touch, pour over the base and spread right to the edges to ensure an even layer.

Put into the freezer for a couple of hours to set.

Once your ganache has set, whip the cream to stiff peaks and spread over the centre of the tart.

Sprinkle the cream with the reserved biscuit base and the toasted, chopped, hazelnuts, if using.

Keep in the fridge until ready to serve.