
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!
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 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
Method
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 1⁄4 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.