タルト（生チョコタルト）｜エプロンさんのレシピ書き起こし

Put the butter in a bowl and heat it in the microwave at 600W for 30 seconds, then stir to melt.
Place the biscuits in a food storage bag, close it, and mash it with a rolling pin until it becomes powder.
Add the crushed biscuits to the bowl and mix thoroughly.
Transfer to a container lined with parchment paper, press firmly with a rubber spatula, and cool in the refrigerator.

Break the milk chocolate into small pieces in a bowl and heat in the microwave at 600W for 1 minute and 30 seconds.
Mix until smooth, then add milk in 4 portions and mix each time.

Pour step 2 onto the cooled tart board and chill in the refrigerator for 24 hours.
Cut into bite-sized pieces, sprinkle with cocoa powder, and serve on a plate.