Chocolate Ginger Tart featured image

Chocolate And Ginger Tart

Erik is the Secretary of our Choir and last Sunday we had a rehearsal just down the road from our house. Marc, the Musical Director of our Choir and Erik decided that post-rehearsal they would have a meeting, so naturally my thoughts turned to what were we going to have to eat?

I plundered my bookshelves and from Erik Lanlard’s book Afternoon Tea I have selected what I hope will go down well a Chocolate And Ginger Tart. This is a pastry free tart, ginger biscuits are used instead. For my US readers they need to be a dry ginger cookie, I use Ginger Nuts… not the soft chewy variety.  Although the soft ones are delicious you need ones that ‘snap’ for this idea to work.

To Make This Chocolate And Ginger Tart You Will Need

chocolate and ginger tart base ingredientsFor the Base

  • 350g Ginger Biscuits
  • 70g Unsalted Butter

 

The Ginger you need for this recipe is Stem Ginger, this is the one that comes in a jar nestled in luscious syrup. Don’t use the crystallised (dry sugar) ginger pieces as they are too solid and the sugar coating would spoil the texture.

Set the oven to 160F/350F/Gas Mark 4, grease a 20cm fluted tart tin; the tin needs to be 4cm deep.

Step 1 Make The Base

Tip the biscuits into a food processor and give them a proper workout, you need to have fine crumbs with no lumpy bits; you could use a food processor here.  I’m thrashing the living daylights out of the biscuits in a large plastic bag with a rolling pin.  Melt the butter and tip this into the crumbs and mix well you need to coat all the crumbs with the butter.

Tumble this sand like mixture into your greased tin and push out an even layer over the bottom of the tin and up the sides. You can use the back of a spoon or your fingers for this. Bake for 10 mins and leave to get stone cold.

chocolate ginger tart filling ingredientsFor the Filling

  • 470ml Whole Milk
  • 150g Dark Chocolate 70% Cocoa Solids
  • 3 Egg Yolks
  • 100g Golden Caster Sugar
  • 60g Cornflour
  • 2TSP Vanilla bean Paste
  • Pinch Of Salt
  • 3 Chopped Pieces Of Stem Ginger

Step 2 Make The Filling

In a saucepan heat the Milk and Chocolate over a medium heat to melt the Chocolate. Go slowly here, medium heat we just need to melt the chocolate not boil the mixture. Let this cool whilst you get on with the whisking.

Step 3

Whisk up the Egg Yolks, Caster Sugar, Cornflour, Vanilla Paste and the pinch of Salt. When you start mixing this the mixture will be a strong egg-yellow colour – keep mixing until this turns a pale creamy colour and is light and fluffy.

Slowly add the melted chocolate to the whisked ingredients and the put the whole custard mix into a jug, the jug helps when filling the tart case.

Step 4

Sprinkle the base of the tart case with the chopped ginger and then pour the custard mix into the crumb base.

I like to bake my tarts on a balking tray, making the flan tin much easier to get out of the oven. You need to pour the mixture into the prepared tart case, right up to the top of the case.

TOP TIP: Put the tray and empty tart case in the oven with the shelf slightly pulled out.  Using the jug pour the liquid in there, slide the shelf back into the oven and bake.  Carrying a full tart case over to the oven risks major spillage.

Bake for 30-35 mins until the custard is set.

Step 5

Remove the tart from the tin onto a serving plate or cake stand and allow to cool. Finally chill in the fridge for a couple of hours.

Serve with mounds of whipped cream or even ginger ice-cream! Lets just hope that our guest likes ginger we know he likes chocolate!  (Post writing note…- he loves ginger… thankfully!!).

Chocolate Ginger Tart finished image

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8 Comments

  • Tottie from Tooting 4th March 2017 at 1:51 pm

    Sounds REALLY nice and simple as well as delicious! Mmmm…

    Reply
    • Mark 4th March 2017 at 6:07 pm

      Just like yu. Delicious and simple(ish!). mx

      Reply
  • Beverly fincham 4th March 2017 at 2:57 pm

    Looks absolutely delightful, a vision of yummy beauty

    Reply
    • Mark 4th March 2017 at 6:06 pm

      Thanks Bev – nice to have you on board! Mx

      Reply
  • Dave 4th March 2017 at 5:45 pm

    Mark, Reading this recipe and looking at the pictures has me drooling all over my computer. It looks like a print out and try it.
    Thanks for what you do for us.
    Dave

    Reply
    • Mark 4th March 2017 at 6:05 pm

      Dave! No drooling over the computer – you might short-circut. And then where would we be?

      Reply
  • Rev Mother 5th March 2017 at 6:24 pm

    Sadly another delicious delicacy which is banned for me as a migraine sufferer. However, I can bear witness to the fact that my better (?) half was vastly impressed.

    How about some non chocolate delights for us migraine mortals. It is Lent anyway.

    Love,

    Rev. Mum x

    Reply
    • Mark 6th March 2017 at 8:45 am

      I would love to oblige Rev. Mother, however all of the posts that include chocolate have much, MUCH higher results than the non chocolate ones. Sorry but it seams that the worlsd is just built that way! mx

      Reply

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