Preheat the oven to 180 ºC.

Biscuit Base

Place the biscuits into a ziplock bag and crush with a rolling pin until they resemble coarse sand. Place them in a bowl then add the cocoa powder and butter and mix well to combine. Pour half of the biscuit mix into the non-stick tart pan and use the bottom of a glass to press it down evenly to form a base. Use the remaining biscuit to build up the sides evenly. Bake the base in the oven for 6 minutes. Remove the base from the oven and allow to cool completely.

Chocolate Ganache Filling

Chop the chocolate into small pieces and place it into a bowl. Add the cream and butter to a medium-sized pot and slowly bring it to a boil. Remove the cream mixture from the heat and immediately pour it over the chocolate. Let it stand for 1 minute and then mix gently to combine and form a glossy ganache. Pour the ganache into the baked base and gently tap it to remove any air bubbles. Place the ganache in the fridge for at least 2 hours to set.

To Serve

Remove from the fridge and carefully de-mould from the tart tin. Tip: place upturned glasses on a countertop in a formation that will fit along the underside of the tart tin bottom that is loose. Hold the edges of the tart tin and carefully place the tart onto the glasses so that the bottom is supported. The edges of the tart tin should loosen easily with a little downward motion. You can then carefully lift the tart up and slide it off onto a serving platter. It is a delicate job so go gently!

Top with a sprinkling of Maldon sea salt and crushed malted chocolate balls. Slice with a sharp knife and serve.