Chocolate ganache Green of London tea

Preparation

1. Crunchy biscuit base

• Crush the biscuits into crumbs and tip into a mixing bowl. Add the melted gianduja and combine well.
• Spread the mixture evenly in the tart ring, placed on a plate, and press down firmly with the back of a spoon.
• Sprinkle with the powdered tea, then leave to chill in the fridge for 30 minutes.

2. Ganache

• Heat the cream and honey in a saucepan, then remove from the heat. Add the tea, cover the pan and leave to infuse for 7 minutes.
• Strain through a sieve and heat the cream mixture again without allowing it to boil.
• In a bowl, break the chocolate into small pieces. Pour the hot cream over it in three parts, while stirring with a spatula.
• Add the softened butter and blend the mixture with a stick blender.
• Pour over the tart base then leave to set in the fridge for at least 2 hours.
• Dust with cocoa powder before serving.