Chocolate & ginger tart

Chocolate & ginger tart

Make your own pastry or cheat and buy it pre-made to create this spectacular choc tart

Difficulty and servings

Moderately easy

Cuts into 8 slices

Preparation and cooking times

Total time

1 hour plus chilling time

Method

  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

Recipe from olive magazine, April 2005.

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Latest comments and suggestions

  • Binder photo Hinome

    22 August 2009

    Hinome rated and commented on this recipe

    5 stars

    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. :)

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  • Binder photo Morven2

    15 December 2009

    Morven2 rated and commented on this recipe

    5 stars

    Delcious. The texture of the filling is gorgeous.

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  • Binder photo alexa

    22 December 2009

    alexa commented on this recipe

    I absolutely loved it and its tingley ginger flavour.Thanks for a purrrfect recipe!

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  • Binder photo alexa

    22 December 2009

    alexa rated and commented on this recipe

    5 stars

    I absolutely loved it and its tingley ginger flavour.Thanks for a purrrfect recipe!

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  • Binder photo Foodmonster

    01 November 2010

    Foodmonster rated and commented on this recipe

    2 stars

    Most of Good Food recipes are fantastic but I really wasn't pressed with this one. It sounded great and I was so looking forward to it. I found this pastry the fiddliest ever - had to keep putting it back in the fridge to keep it in a managable state. I also did not like taste of the filling much. The glucose spoils the taste of lovely dark chocolate and ginger by totally overpowering it. All I could taste was this very strong, yet bland sugar and not much else. Not in a hurry to make this one again.

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  • Binder photo juju

    26 March 2011

    juju commented on this recipe

    Have seen this recipe redone in a magazine recently - using golden syrup (3tbsp) instead of the liquid glucose and a 300ml carton of double cream. Have tried it out several times now and admit defeat with the pastry - it's awful, so now make it with ginger biscuit base which is much, much nicer in my opinion and an awful lot quicker to do! A nice, quick and easy dessert which looks very impressive.

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  • Binder photo juju

    26 March 2011

    juju rated and commented on this recipe

    4 stars

    Oops! Forgot to rate it and couldn't see an option to edit my previous comments!

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  • Binder photo BJ

    01 December 2011

    BJ rated and commented on this recipe

    1 stars

    Complete failure The chocolate set to quick not even giving you a chance to fold in the chocolate, Very unimpressed don’t think I will be making this again in a hurry The over all taste wasn’t very flavoursome and I agree that the glucose completely wrecks it

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Difficulty and servings

Moderately easy

Cuts into 8 slices

Preparation and cooking times

Total time

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

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