Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the crushed digestive biscuits with melted butter until fully mixed. Pour this mixture into a tart pan and press it firmly to form the base. Bake in the preheated oven for about 10 minutes, then remove and let cool.
In a saucepan, gently heat 200 ml of heavy cream until just simmering. Remove from heat and add the chopped dark chocolate. Stir until completely melted and smooth.
In another bowl, whisk together the eggs, sugar, and vanilla extract until well combined. Gradually fold in the melted chocolate mixture.
Pour the chocolate filling into the cooled tart crust and bake for an additional 15 minutes, or until the filling is set but still slightly jiggly in the center.
Allow the tart to cool at room temperature for about 1 hour, then refrigerate for at least another hour to fully set.
While the tart sets, prepare the apple compote. Peel and chop 2 medium apples and place them in a saucepan with a splash of water and 50 g of sugar. Simmer on low heat until the apples are soft, about 10 minutes. Let it cool.
To serve, slice the tart into neat pieces, top with a spoonful of apple compote, and garnish with fresh berries and mint leaves. Enjoy!
