Recipe uploaded by

1 rating

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. To make the pastry, put the flour, cocoa and butter in a food processor and whizz to fine crumbs using the pulse button. Whizz in the sugar and then add the egg yolks and vanilla and process briefly to make a paste. Shape into a disc, wrap in clingfilm and chill.
2. Heat the oven to 180C/fan 160C/gas 4. Roll the pastry out and line a deep 20cm tart tin. Bake blind for 15 minutes or until the pastry is very dry. Cool. Melt half of the white chocolate in the microwave or in a bowl over a saucepan of simmering water and paint it over the base of the tart. Cool.
3. Melt the glucose and dark chocolate together in a saucepan over a low heat. Transfer to a bowl and cool slightly. Lightly whip the cream and fold into the chocolate, then fold in the ginger and syrup and spoon into the tart. Chill until set.
4. Melt the remaining white chocolate and pour it into a piping bag (or use a freezer bag and snip a corner off). Draw a swirl of chocolate onto the top of the tart. Wait for it to set before cutting with a hot knife.

890 kcalories, protein 9.4g, carbohydrate 82.9g, fat 60.2 g, saturated fat 27.5g, fibre 2.1g, salt 0.2 g

Latest comments and suggestions

• Hinome

  22 August 2009

  Hinome rated and commented on this recipe

  

  A lovely fluffy, chocolate-y, delicious recipe. Honestly, my whole family loved it. And I plan on serving it at a formal dinner party with my Grandparents tomorrow. I used an already made pastry case and just made the filling, which was easy enough and can be made ahead of the occasion as it sets quickly. A few of the stages had me scratching my head as I don't often do tarts or cook recipes such as this. As I couldn't find the glucose liquid I substituted it with golden syrup which worked just as well as my finished tart looks some what like the picture above. Also when melting the chocolate and syrup together I had no idea what it was supposed to look like and so nearly burned it. When the two blend together and start making a dough type mixture is when I took it off of the heat. This could just be because I'm unused to this type of dessert, yet the tart itself is very good. In all a great recipe, very easy and useful for that last minute preparation. Happy eating. :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3586/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g white chocolate
• 3 tbsp liquid glucose (from supermarkets and chemists)
• 200g dark chocolate
• 284ml carton double cream
• 4 lumps crystallised ginger , finely chopped, plus 2 tbsp of the syrup

PASTRY

• 150g plain flour
• 20g cocoa
• 75g unsalted butter , chilled and cubed
• 3 tbsp golden caster sugar
• 3 eggs yolks
• vanilla essence, a few drops

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Cuts into 8 slices

Preparation and cooking times

1 hour plus chilling time

Ingredients

• 200g white chocolate
• 3 tbsp liquid glucose (from supermarkets and chemists)
• 200g dark chocolate
• 284ml carton double cream
• 4 lumps crystallised ginger , finely chopped, plus 2 tbsp of the syrup

PASTRY

• 150g plain flour
• 20g cocoa
• 75g unsalted butter , chilled and cubed
• 3 tbsp golden caster sugar
• 3 eggs yolks
• vanilla essence, a few drops

890 kcalories, protein 9.4g, carbohydrate 82.9g, fat 60.2 g, saturated fat 27.5g, fibre 2.1g, salt 0.2 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk