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National Chocolate Week 2013
Hilary Moore
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!
Ingredients 
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
Preparation
  • Pre heat the oven 180 C/ 350 F/ Gas Mark 4
  • Use a 25cm 2.5cm deep fluted flan tin

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. Melt the butter and chocolate over hot water, stir and leave until cool.
  2. 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.
  3. Just before serving drag a dessert spoon over the ganache to form curls. Arrange on top of the tart and dust with icing sugar.

 

 

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