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Chocolate ganache and ginger tarts

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Chocolate ganache and ginger tarts
Chocolate ganache and ginger tarts
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

These chocolate ganache and ginger tarts are so easy to make but yet will make a stunning finish to a dinner party. Delicate pastry tarts filled with a creamy chocolate ganache flavoured with stem ginger and topped with lightly whipped cream. An absolutely irresistible combination. If your really stuck for time them cheat and buy pre made tart cases from the supermarket and whip up this simple dessert in a flash! Try experimenting with different flavours by adding nuts instead of stem ginger or by using flavoured chocolate. They can also be made in advance and store in the fridge for up to 3 days before serving.

Ingredients

  • 1tbsp icing sugar
  • 500g dessert pastry
  • 300g dark chocolate, roughly chopped
  • 1tbsp cocoa powder
  • 350ml double cream
  • 3 balls stem ginger, finely chopped
  • 3tbsp stem ginger syrup

For a really creamy chocolate tart the trick is to remove from the fridge 20 mins before serving to bring to room temperature.

Method

  1. Pre-heat oven to 200C/400F/Gas Mark 6. Lightly dust the surface with the icing sugar and roll out the pastry to the thickness of a 1 coin. Cut into 6 squares and use to line 6x 10cm fluted tart tins. Chill in the freezer for 15 mins.
  2. Trim the excess pastry then line with baking parchment and fill with baking beans. Bake for 15 mins then remove the parchment & beans and return to the oven for a further 5 mins until golden. Set aside to cool.
  3. To make the ganache pour 250ml double cream into a heavy based saucepan and bring just to the boil. Remove from the heat, add the chopped chocolate and stir once or twice just to lightly combine. Leave for 5 mins to melt before gently folding in 2/3rds of the stem ginger and 2/3rds of the syrup.
  4. Pour into the cooled tart cases and chill for at least three hours until set.
  5. Dust the tarts with the cocoa powder. Whip up the remaining 100g cream and spoon a little over each tart, top with a chunk of stem ginger and drizzle over a little syrup to serve.

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