Chocolate Ginger Tarts
With the countdown of one week to go before our trip back home we have had many invites to catch up with family and friends who can’t be with us on our wedding day in the UK. In fact I have made so many desserts over the past week that I can’t keep up with posting them on my Blog! This dessert came about because I had chocolate almond pastry left from the girls book club demo last week and I also had ginger custard left from another dessert I haven’t yet posted! Never one to let things go to waste it can often result in new recipes I may of not thought of if it wasn’t for these left overs. Therefore the tart is made in the style of a ganache filling but instead of using cream and chocolate I have use the custard and chocolate which gave the recipe a richer silky texture.
Ingredients – pastry
- 110g Butter
- 180g flour
- 60g icing sugar
- 60g Ground almonds
- 1 tbsp cocoa
- 1 egg
Method – pastry
- Preheat oven to 180 degrees centigrade.
- Grease and flour a loose bottom flan tin (10 inch) or 8 small tart tins.
- Place the flour, butter, sugar, cocoa and ground almonds in a bowl.
- Work the ingredients together until the mixture looks like breadcrumbs.
- Add the egg and bring dough together.
- Rest dough in fridge for an hour before rolling out.
- Roll out pastry to fit bottom & sides of tin.
- Place a piece of greaseproof paper over the bottom and sides of the pastry shell and fill the case with dry beans, rice or lentils.
- Place the tart shell in the over with the dried beans and bake ‘blind the shell for 15 minutes.
- Remove from the oven and remove the greaseproof paper and beans and return the pastry to the oven.
- Bake for a further 10 minutes.
- The first baking with the beans is to prevent the pastry side slipping down with no filling in the case. The second baking is to crisp the shell.
- Allow to cool.
Ingredients – custard ganache
- 200g chocolate, chopped
- 400ml milk
- 4 egg yolks
- 1 tblsp sugar
- 8 pieces of crystalised ginger, finely chopped
Method – ganache
- Whisk together milk, sugar and egg yolks until completely combined.
- Pour into a pan and cook over a low heat stirring constantly so that the custard doesn’t stick to the bottom of the pan.
- As soon as the custard starts to thicken remove from the heat and keep stirring for another 2 minutes.
- Transfer the hot custard into a bowl.
- Add the chopped chocolate to the custard and stir until all the chocolate has melted.
- Add the finely chopped ginger and stir through the chocolate custard.
- Pour custard into the prepared cooled tart shells and allow to set before serving.