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

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

  • 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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Difficulty and servings

Moderately easy

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
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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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