Dark Chocolate & Ginger Tart, Almond & Ginger Crust, Cardamom Cream

Make 6 Small tarts or 1 Large

Preparation Time – 15-20 minutes

Cooking Time – 5 minutes

Chilling Time – 1hr

What you will need

350ml Double Cream

Generous splash of full fat milk

1 Tbsp caster sugar

2 Tbsp Ginger syrup (taken from the stem ginger in syrup)

200g Dark chocolate (70% plus) – Roughly broken

Knob of butter

3 Balls of stem ginger (in syrup) – Roughly diced

Almond & Ginger Crust Ingredients –

250g Gingernut biscuits – Blitzed to a fine crumb

50g Ground almonds

50g Melted butter

Warm Cardamom Cream Ingredients

250ml Double Cream

3-5 Cardamom pods (depending how strongly flavoured you want the cream) – Thoroughly blitzed until a fine crumb

5 Cardamom pod – Crushed

How to do it

  • 1. Preheat oven to gas 4/180C
  • 2. Next melt your butter and blitz your biscuits until you have a fine even crumb. Combine the biscuits, ground almonds and butter and press evenly into your tart case making sure it’s compactly and evenly pressed right into the edges (I find the removable base tins work best). Place on a baking tray and bake for 4-5 minutes or until the crust begins to darken slightly. Remove and allow to cool.
  • 3. Next heat your cream, milk, sugar and ginger syrup until it just begins to boil then remove from the heat and add in the broken up chocolate. Stir or whisk until you have a smooth, thick chocolate sauce then add in your knob of butter and whisk again until glossy and smooth.
  • 4. Once your pastry case or cases have cooled sprinkle in the chopped stem ginger sharing evenly across each tart or slice before gently pouring over the chocolate sauce right up to the top of the crust. Allow to cool for an hour or so then transfer to the fridge until you’re ready to serve.
  • 5. For the warm cardamom cream place your cream in a saucepan over a medium heat and add the 5 crushed cardamom pods along with the blitzed cardamom. Simmer for 10 minutes then allow to cool and infuse for at least 30 minutes before pouring through a sieve. When serving heat your cream gently before serving alongside the tart.