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Chocolate and ginger tarts

Chocolate and ginger tarts

These chocolate tarts make a quick and easy anytime snack.

Ingredients
plain flour, for dusting
375g/13oz ready-made shortcrust pastry
250g/8oz dark chocolate, roughly chopped
250ml/8floz double cream
75g/3oz stem ginger, finely chopped

Preparation method
Preheat the oven to 200C/400F/Gas 6.

Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess.

Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool.

Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick.

Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish.

Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger.


Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 6

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