Dark & white chocolate cardamom swirl tart

Dark & white chocolate cardamom swirl tart

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(6 ratings)

Prep: 30 mins Cook: 20 mins plus cooling and chilling

More effort

Cuts into 12-15 slices

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

Nutrition and extra info

Nutrition: per slice (15)

  • kcal445
  • fat34g
  • saturates20g
  • carbs33g
  • sugars26g
  • fibre1g
  • protein4g
  • salt0.3g
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Ingredients

    For the ganaches

    • 7 cardamom pods
    • 400ml double cream
    • 100g white caster sugar
    • 200g bar white Belgian chocolate
      Chocolate

      Chocolate

      chok-let

      Chocolate as we know it in pressed

    • 180g pack Willie’s Cacao Venezuelan Black 100% Carenero cacao, or try Lindt 99% cacao (both available from Waitrose)
      Cacao

      Cacao

      kak-ow

      Cacao, cocoa and chocolate are all

    • 25g unsalted butter, cut into small pieces and softened
    • 1 tsp vanilla extract
    • 150ml whole milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the base

    • 200g dark chocolate digestives
    • 75g unsalted butter, melted, plus extra for greasing
    • 3 tbsp caster sugar (white or golden)

    Method

    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.

    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.

    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.

    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.

    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.

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    Comments, questions and tips

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    Minoo's picture
    Minoo
    21st Mar, 2016
    3.8
    This is a very indulgent dessert...even if the version I made didn't quite come out like the recipe suggests! As others have said, I found the recipe made a soft set tart, not a firm one as the instructions imply. It still worked and tasted good though. I agree that the cardamom is just the right level too. You can taste it but it's not overwhelming. Overall it is very, very unhealthy, but a good treat if you've got guests and a winner for being able to make it the night before.
    satans_lil_sister's picture
    satans_lil_sister
    23rd Apr, 2015
    5.05
    I like it! Couldn't find the chocolate mentioned, so used 85% and it seemed to work just as well. Found the white chocolate mixture didn't set as well as expected, perhaps straining the infused cream into a measuring jug to ensure even distribution between the two chocolates would have helped. The cardamom is barely discernible but it definitely adds a little "something interesting" to the whole.
    hilaryys
    7th Apr, 2015
    3.8
    Very rich but really delicious - only serve in very small slices. We noticed there was vanilla in the list of ingredients but no indication of when to add it so we put it in with the dark chocolate ganache. I accidentally left the sugar out of the base - I didn't mind this but my daughter thought it might have improved the balance of the recipe if it had been there. Don't worry about the cardamom - it's delicate but a really excellent addition.
    mrscbishopwilton's picture
    mrscbishopwilton
    19th Mar, 2015
    2.55
    My son and his girlfriend made this one evening and whilst it was delicious (they also put some fresh raspberries in the ganache) it didn't set as much as I would have expected and certainly didn't cut like in the picture - it remained quite runny despite being in the fridge overnight. The added raspberries were lovely, fresh, dry ones and only a handful were put in, so this in my opinion didn't add to the liquid element. Not sure if the milk is really required or quantity may need reducing? Overall it is a very sweet and chocolatey concoction but in our experience not the neat 'cheesecake looking' appearance that is shown on illustration above hence only 3 star rating.
    skimum
    5th Apr, 2015
    I have the same question!
    Coffee snob
    4th Apr, 2015
    Great recipe. Really enjoyed making this but I have one question - at what point is the vanilla supposed to go in? I guessed it went in with the cream. Was this correct? Many thanks Coffee snob
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