Add the digestive biscuits to a food processor and grind until fine crumbs

Add the softened butter to the biscuit crumbs and pulse until combined

Pour the mixture into a tart dish (I used a cm diameter round one) and press evenly into the base and up the sides using the back of a spoon

Put the base into the fridge for 20 minutes to harden

Put the broken up dark chocolate and double cream into a heatproof bowl. Put the bowl into a saucepan filled with water to a level where it doesn't quite touch the bowl

Heat the saucepan until just boiled then turn down low

Stir the chocolate & cream mixture to combine well and remove any lumps

Remove the base from the fridge, pour over the chocolate sauce and shake slightly to level it out

Return to the fridge for 20 minutes before sprinkling with the chopped nuts and placing the pecans evenly around the edge

Serve as is or garnish with a few strawberries, blueberries and/or mint leaves