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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

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

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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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Difficulty and servings

Cuts into 8 slices

Preperation 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

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