Orange Dark Chocolate Ganache Tart

Fully crush the biscuits ( 1x Hide n Seek, 1x Dark Fantasy Chocolate, 1x Digestive Biscuits) using a mixer until they are in the powder form.
After that, mix 100 gms melted butter in the mixture.
After that take the mould you want to set your tart in and then put the mixture in the mould.
Shape the mixture in a shape of the mould by pressing it and flattening it.
Put the tart base in the refrigerator for about 30 mins - 45 mins.

You can use only fresh cream/whipped cream or a mixture of both. I have used a mixture.
Mix 140 gms fresh cream and 140 gms whipped cream, 100 gms melted butter and 350 gms melted dark chocolate (you can alter the amount of chocolate according to your taste.)
After this, add tangerine/ orange zest and about 3 - 4 tsp of Orange Tang Powder. (You can add the amount of flavour according to your taste and can also try different flavours like lemon)
Stir it until all the ingredients are mixed well and has a sauce like consistency.

After the ganache is ready and your tart is set in the refrigerator for about 30 mins, remove the tart from the refrigerator.
Pour the ganache into the tart and tap it slowly to remove the air bubbles. Do not tap it with force or else the tart will break.
After this put the tart back into the refrigerator for about 2 - 4 hours until the ganache is set.

The final step is the decoration. You can decorate your tart after 1.5 - 2 hours and then put the tart back into the refrigerator.

Some ideas for decoration :
Tangerine/ orange slices,
Butter-scotch balls,
Cranberries,
Kiwi slices,
Chocolate shredding/decorations, etc.