Jo Arnell shows us a simple dessert that can be prepared in advance

1. Chocolate biscuits make a fantastic tart base and save you from preparing pastry. Simply crush them (use a Magimix, pestle and mortar or whack a bag of biscuits with a rolling pin) until you have fine crumbs.
2. Melt the butter in a pan and combine with the biscuit crumbs. Spread this mixture on the base of the tart tin and cool in the fridge.
3. Make the filling by heating the butter and cream in a pan – if you have a sweet tooth, add a little sugar to the melted mixture, then add the chocolate. Stir until smooth and pour on to the chilled biscuit base.
4. Leave to set in the fridge for at least 2 hours (or make the whole thing the day before). Serve topped with pomegranate seeds.