All Recipes Sweet Pies and Tarts

Chocolate Ginger Tart

Chocolate Ginger Tart

Serves 6-8

300ml pouring cream
1/2 teaspoon finely grated fresh ginger
55g (1/4 cup firmly packed) brown sugar
250g dark chocolate (70% cocoa solids), finely chopped
60g unsalted butter, chopped
3 eggs, plus 2 egg yolks
150g crystallized ginger, chopped
Dutch-processed cocoa powder, to dust
Thickened cream, to serve

For the Pastry:
250g (1 2/3 cups) plain flour, sifted
2 teaspoons ground ginger
2 Tablespoons Dutch-processed cocoa powder, sifted
55g (1/4 cup firmly packed) brown sugar
140g unsalted butter, chilled, chopped
1 egg yolk

1. For the Pastry: Process flour, ginger, cocoa and sugar in a food processor until combined. Add butter and process until mixture resembles coarse breadcrumbs. Add egg yolk and 2 tablespoons chilled water, then process until mixture just comes together. Shape into a flat rectangle, wrap in plastic wrap and refrigerate for 30 minutes.
2. Remove pastry from refrigerator and leave for 5 minutes to soften slightly. Roll out pastry on a lightly floured surface until 3mm thick and use to line the pan. Trim edges, making sure to leave a 5mm overhang. Refrigerate for a further 30 minutes.
3. Preheat oven to 180C. Prick base of pastry with a fork. Line tart shell with baking paper and rice, then place on an oven tray and bake for 10 minutes. Carefully remove paper and rice, then bake for a further 8 minutes or until pastry is dry.
4. Meanwhile, to Make the Filling: Place pouring cream in a saucepan over medium heat and bring almost to the boil. Remove from heat, add grated ginger and sugar, and whisk to combine. Leave to infuse for 10 minutes.
5. Melt chocolate and butter together in a heatproof bowl over a pan of simmering water, being sure not to get any water in the mixture. Stir until melted and smooth. Remove bowl from heat and cool for 5 minutes.
6. Strain infused cream into a large bowl, then whisk in eggs and egg yolks. Gradually pour chocolate mixture into the cream, whisking until combined.
7. Scatter 100g crystallized ginger over base of tart shell, then pour over chocolate filling. Bake for 20 minutes or until surface is just set and the filling is still wobbly. Cool to room temperature, then refrigerate for 1 hour. Dust tart with cocoa powder and scatter with remaining ginger. Serve with cream.

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