Crust For Salted Chocolate Tart

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Nigella's Salted Chocolate Tart (from SIMPLY NIGELLA) is a no-bake tart that has a crust that is made from crushed Oreo cookies (or similar chocolate sandwich cookies), soft butter and finely chopped chocolate. The ingredients are mixed together and pressed into a loose-bottomed tart tin.

The crust should set as the tart filling chills and sets. If the edges of the tart are crumbling when the tart tin is removed then it is likely that the crumbs are not being pressed into the sides of the tin quite enough. Also make sure that the butter is really soft so that it blends evenly into the crumb mixture. However if the edges are cracking then the crust may have been pressed too hard. The crumb base should be pushed gently but firmly into the tin, so that it holds together but is not too compressed. Using the base of a measuring cup or small smooth-sided glass may help. Also if the tart tin is difficult to slip off then use a small, round-tipped knife to loosen the tart around the edges of the tin first, rather than trying to force the tin away from the tart. If you are still having problems then you could increase the butter by 15g to 65g (4 tablespoons), but no more as the crust could become too oily. It is also easiest to leave the tart on the tin base for serving.