Chocolate is the ultimate indulgence after the fasting period of Lent and this dessert is not for the faint hearted! It is a perfect Easter treat for those of you who were disciplined enough to give up chocolate for Lent (I couldn't due to research purposes!). It is very simple to prepare and therefore could be something for children to make during the Easter holiday (with a little adult supervision of course).

Chocolate Tart Ingredients (serves 6-8) For the base 90g butter 150g digestive biscuits (or ginger biscuits) 1 heaped tbsp cocoa powder Filling 285ml double cream 1 tbsp golden syrup 225g dark chocolate (approx. 50per cent cocoa solids) 60g butter (softened) Method 1 Place a 20cm/7" baking ring onto a piece of baking paper on a baking tray. Alternatively use a loose-bottomed flan tin.

2 To make the base, melt the butter in a pan over a moderate heat. Meanwhile, crush the biscuits in a plastic bag using a rolling pin, until fine crumbs result. When the butter has melted, stir in the biscuit crumbs and the cocoa powder. Mix well.

3 Press the biscuit mixture onto the sides and base of the prepared ring/tin. Ensure the base is well covered as otherwise the filling will escape! Leave the base to chill in the fridge until firm (20-30 minutes).

4 Meanwhile make the filling. Place the cream and syrup in a pan and bring to the boil. Add the chocolate and stir until the chocolate has melted. Allow to cool a little before stirring in the butter. (Try not to beat the mixture or you will incorporate too much air).

5 Pour the filling onto the base and leave to set in the fridge.

To serve Remove the tart from the fridge 30 minutes before serving. Here are a few ideas for garnishes: * Use a vegetable peeler to grate small curls of chocolate from a chocolate bar and sprinkle them around the edge of the tart. For Easter add a few mini sugar coated eggs, or use other chocolate shapes at other times of the year.

* Decorate with berries such as raspberries or strawberries.

* Pipe whipped cream onto the tart, or serve crme fraiche with it.

* Decorate the plate with chocolate sauce, raspberry pure or a dusting of cocoa powder.

Notes * If you have more filling than will fit into your tart case, pour it into a small container, place into the fridge until firm and then roll into truffles. Roll the truffles in grated chocolate or cocoa powder and place into petit four cases for an after dinner treat.

* You can also flavour the chocolate filling either by adding finely grated orange zest to the mixture, or by infusing the cream with crushed coffee beans (approx. 25g) and then straining the cream onto the chocolate to remove the beans.

Happy Easter!