Preheat the oven:
Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) tart tin with a removable base.

Make the crust:
In a bowl, combine crushed biscuits with melted butter. Mix until the texture resembles wet sand. Press evenly into the base and sides of the tart tin. Bake for 10 minutes, then let cool.

Make the filling:
In a saucepan, heat the cream over medium heat until just starting to simmer (don’t boil). Remove from heat and stir in the chopped dark and milk chocolate. Add butter, vanilla, and salt. Stir until the chocolate is melted and the mixture is smooth and glossy.

Assemble the tart:
Pour the chocolate filling into the cooled crust. Gently tap the tin to release any air bubbles.

Chill the tart:
Refrigerate for at least 2 hours or until the filling is set.

Garnish and serve:
Top with berries, whipped cream, chocolate shavings, or a sprinkle of sea salt just before serving.

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