Instructions

• Blitz the biscuits until they are crumbs
• Melt the butter and pour over the biscuits and mix well
• Pour the buttery biscuit mix into a 20cm fluted flan tin and press down well and up into the sides to create the sides/crust
• Place in the fridge to set
• Melt the white chocolate, then set aside to cool
• Whip the cream until it has thickened enough to create just soft peaks, you don’t want this to be sloppy
• Now mix with the (slightly cooled) white chocolate until combined
• Pour on top of the biscuit base and smooth with a palette knife
• Place in the fridge to cool
• Approx 4 hours should be plenty
• I then decorated with flowers, but you can use whatever you want to decorate. Or not at all!
• Enjoy!