Neven Maguire's No Bake Chocolate Celebration Tart

Ingredients 

• 2 Packs Simply Better All Butter Scottish Shortbread
• 150g Butter
• 1 Jar Simply Better Hazelnut Spread, plus extra for drizzling
• 2 Bars Simply Better Colombian Single Origin Dark Chocolate (200g)
• 1 Bar Simply Better Colombian Single Source Milk Chocolate (100g)
• 1 Carton Simply Better Single Source Irish Jersey Cream

For the Decoration

• 1 Pack Simply Better Amaretti Biscuits

To Serve

• Simply Better Italian Mascarpone Cheese
• Simply Better Achill Island Sea Salt

Method

1. Blitz the shortbread to a fine crumb (in a food processor or with a rolling pin and zip lock bag) and tip into a large bowl. Melt 100g of the butter in a small pan or in the microwave, then stir into the shortbread crumbs and mix until evenly combined. Press into the base and sides of a 10” loose base tart tin.
2. Spoon the hazelnut spread into a bowl and place in the microwave for 10-20 seconds (or you can use a pan) to loosen it up, then give it a good stir until smooth. Pour about half of the jar on to the shortbread base and use the back of a spoon to spread it out evenly. Place in the fridge to chill down.
3. To make the chocolate ganache, put the rest of the hazelnut spread into a heatproof bowl with the dark and milk chocolate with the remaining 50g of butter and the cream. Set over a pan of simmering water and allow the chocolate to melt (or you could use a microwave and melt in short bursts). Stir until smooth and then pour into the tart tin and put in the fridge for 2 hours until the ganache is set firm.
4. To serve, unmould the tart and put on a plate or cake stand, decorate with the Amaretti biscuits and then cut into slices and put on plates with a quenelle of mascarpone and sprinkle over some sea salt.