Name: Dark & white chocolate cardamom swirl tart
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Cuts into 12-15 slices
Cuisine: British
Ingredients: 7 cardamom pods; 400ml double cream; 100g white caster sugar; 200g bar white Belgian chocolate; 180g pack Willie’s Cacao Venezuelan Black 100% Carenero cacao or try Lindt 99% cacao (both available from Waitrose); 25g unsalted butter cut into small pieces and softened; 1 tsp vanilla extract; 150ml whole milk; 200g dark chocolate digestives; 75g unsalted butter melted, plus extra for greasing; 3 tbsp caster sugar (white or golden)

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Dark & white chocolate cardamom swirl tart

Dark & white chocolate cardamom swirl tart

Jane Hornby

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Cuts into 12-15 slices

More effort

Prep: 30 mins

Cook: 20 mins

plus cooling and chilling

A star rating of 4 out of 5.14 ratingsRate

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Layer up two types of chocolate ganache on a biscuit base to make a stunning marbled tart - perfect as a dinner party dessert

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Ingredients

Nutrition

Units:

MetricUS

For the ganaches

7 cardamom pods
400ml double cream
100g white caster sugar
200g bar white Belgian chocolate
180g pack Willie’s Cacao Venezuelan Black 100% Carenero cacao

or try Lindt 99% cacao (both available from Waitrose)
25g unsalted butter

cut into small pieces and softened
1 tsp vanilla extract
150ml whole milk

For the base

200g dark chocolate digestives
75g unsalted butter

melted, plus extra for greasing
3 tbsp caster sugar

(white or golden)

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Nutrition: per slice (15)

kcal445
fat34g
saturates20g
carbs33g
sugars26g
fibre1g
protein4g
salt0.3g

Method

step 1

Crush the cardamom pods with a pestle and mortar, then put the seeds and the husks in a medium pan. Pour in the cream and sugar, stir, then heat gently until the cream begins to simmer. Remove the pan from the heat and leave to infuse for 30 mins.
step 2

Meanwhile, finely chop the white chocolate in a food processor, then tip into a medium bowl. Repeat with the cacao, tip this into another bowl and add the butter. Season each chocolate with a pinch of salt.
step 3

Heat oven to 180C/160C fan/gas 4 and lightly grease a 23cm fluted tart tin or springform tin. Without cleaning the processor, tip in the digestives and pulse to fine crumbs. Pulse in the melted butter and sugar until the mixture looks like wet sand, then press firmly into the base of the tin. Slide it onto a baking sheet, bake for 10 mins, then cool completely.
step 4

When the base is cold, reheat the infused cream to a simmer. Strain half the cream on top of the white chocolate and stir. Add the milk to what is left in the pan, reheat, then strain this over the chopped cacao and butter, and stir. It will take a few mins before each chocolate melts completely.
step 5

Pour all but about 3 tbsp of the cacao ganache on top of the biscuit base and chill for 15 mins or until just set. Now flood the top with the white chocolate ganache. Finish with the reserved cacao mix, dropping 6 dollops on top like a clock face, and one in the middle. Use a skewer to swirl the colours together. Chill for at least 4 hrs or ideally overnight to let the ganache set firm, then bring it out of the fridge for 30 mins before serving.

Recipe from Good Food magazine, March 2015

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A star rating of 4 out of 5.14 ratings

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