Chocolate & Ginger Tart

Cooking Time
180

Portions
1

Ingredients

Increase Portion Size

1

• 500 g Plain flour
• 250 g Kerrymaid Buttery
• 175 g Icing sugar
• 6 g Ground ginger
• 2 g Whole eggs
• 200 g Dark chocolate (high cocoa %)
• 20 g Egg yolks
• 175 g Kerrymaid Double
• 75 g Whole milk
• 200 g Kerrymaid Double
• 20 g Icing sugar
• 10 ml Brandy XO

• 1

  Step 1

  Place all the ingredients apart from the eggs in a larger heavy duty mixing bowl and mix until the mixture crumbs, add the eggs and mix to a dough.
• 2

  Step 2

  Remove dough and cut into four even pieces, wrap in cling film and leave to rest in the fridge for two hours
• 3

  Step 3

  Once rested roll the paste no more the 13 of 1cm line the tart cases place back in the fridge. Blind bake the tart case at 160°C.
• 4

  Step 4

  For the chocolate filling - bring milk and Kerrymaid Double to 70°C. whisk in the dark chocolate until combined and allow to cool to 45°C.
• 5

  Step 5

  Whisk in the eggs until combined with chocolate mixture and pour into the tart cases and bake at 90°C for 20 minutes.
• 6

  Step 6

  For the brandy cream – add all the ingredients into a mixing bowl and whip to peaks until the mixture holds its shape.

Ingredients

Increase Portion Size

1

• 500 g Plain flour
• 250 g Kerrymaid Buttery
• 175 g Icing sugar
• 6 g Ground ginger
• 2 g Whole eggs
• 200 g Dark chocolate (high cocoa %)
• 20 g Egg yolks
• 175 g Kerrymaid Double
• 75 g Whole milk
• 200 g Kerrymaid Double
• 20 g Icing sugar
• 10 ml Brandy XO