Ed has created this tart for National Chocolate Week and suggests enjoying a thin slice with a cup of strong coffee at the end of a meal!
For the pastry
- 175g plain flour
- 100g caster sugar
- 30g Divine Cocoa Powder
- 100g unsalted butter
- 2 eggs beaten
For the filling
- 300g Divine 70% Dark Chocolate
- 2 eggs
- 175ml milk
- 250ml double cream
- 1 vanilla pod, split
- 30g stem ginger
For the ganache
- 125g Divine70% Dark Chocolate
- 30g unsalted butter
- 125ml double cream
- 1 tbsp. ginger syrup
- Pre heat the oven 180 C/ 350 F/ Gas Mark 4
- Use a 25cm 2.5cm deep fluted flan tin
- Sift the flour sugar and cocoa into a bowl. Add the butter cut into small pieces and rub into the flour until like breadcrumbs Stir in the eggs and mix with a fork to form a soft dough. Wrap in cling film and chill for an hour.
- Grate the dough using a coarse grater and press across the base and up the sides of the flan tin. Scatter the base with chopped ginger and chill for 20 minutes.
- Melt the chocolate over a saucepan of hot water until melted, remove the bowl from the heat. Beat the eggs in a bowl. .Place the milk and cream in to a saucepan and bring to the boil. Using a whisk pour the milk on to the eggs whisking all the time and whisk in the chocolate.
- Remove the pastry shell from the refrigerator place on a baking sheet and pour the custard into the shell. Bake in the oven for 10minites then reduce the oven to 150/ 300/ Gas mark 2 for 10 minutes then turn the oven down to 110/230/Gas 1/4 for 30 minutes then turn the oven of and leave until almost set cool on a wire rack.
For the ganche
- Melt the butter and chocolate over hot water, stir and leave until cool.
- Whisk the cream in a bowl until softly peaking and add the chocolate and ginger syrup mix until evenly blended. Spread the mixture over the tin and chill.
- Just before serving drag a dessert spoon over the ganache to form curls. Arrange on top of the tart and dust with icing sugar.