Chocolate Ginger Tart

Prep Time

20 minutes + chilling time

Cooking Time

40 minutes

Ed created this tart for National Chocolate Week in 2013 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 Divine 70% Dark Chocolate
  • 30g unsalted butter
  • 125ml double cream
  • 1 tbsp ginger syrup
Cook's tip
  • Use a 25cm 2.5cm deep fluted flan tin



Pre heat the oven 180 C/350 F/Gas Mark 4.


For the base

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 10 minutes then reduce the oven to 150 C/300 F/Gas mark 2 for 10 minutes then turn the oven down to 110 C/230 F/Gas 14 for 30 minutes then turn the oven of and leave until almost set cool on a wire rack.


For the ganache

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.