Chocolate & ginger tart
Make your own pastry or cheat and buy it pre-made to create this spectacular choc tart
Difficulty and servings
Cuts into 8 slices
Preperation and cooking times
1 hour plus chilling time- 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.
- 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.
- 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.
- 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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http://www.bbcgoodfood.com/recipes/3586/
Difficulty and servings
Cuts into 8 slices
Preperation and cooking times
1 hour plus chilling timeIngredients
- 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
890 kcalories, protein 9.4g, carbohydrate 82.9g, fat 60.2 g, saturated fat 27.5g, fibre 2.1g, salt 0.2 g

