Today easy but tasty chocolate tart. The chocolate filling is really creamy and rich but still light. Addition of ginger makes this tart more interesting and a little spicy. The base is made of crushed biscuits instead of pastry however it could be replaced by homemade ginger shortbread. The whole dessert is simply but sophisticated. Enjoy!
tart pan 10 inch
- 300 g ginger biscuits
- ¼ cup + 1 tablespoon (70 g) butter, melted
- 340 ml milk
- 150 g (5½ oz) dark chocolate, chopped
- 3 egg yolks
- ½ cup (100 g) golden caster sugar
- 6 tablespoons corn starch
- 2 teaspoons vanilla extract
- 1 stem (thumb size) fresh ginger, finely chopped
- dark cocoa to dust
Preheat oven to 350°F (180°C).
Make the base: in the food processor chop biscuits until form crumbs. Add the melted butter and combine until the mixture looks like wet sand. Spoon the crumbs into the pan (base and sides). Bake for 10 minutes, then set aside to cool.
Make filling: place the milk and chocolate in a medium saucepan and cook until chocolate is melted. In a medium bowl whisk together egg yolks, sugar, corn starch and vanilla extract until fluffy. Gradually add the chocolate mixture mixing until combined.
Cover the cooled biscuits base with chopped ginger. Pour the chocolate filling over the ginger. Bake for 35 minutes until set. Leave to cool then place in the fridge for overnight.
Dust with dark cocoa before serving.
The recipe is based on "Eric Lanlard's Afternoon Tea" but changed by me.
Tags: chocolate, ginger.