Chocolate & Ginger Tart

Cooking Time
180
Portions
1

Ingredients

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  • g Plain flour
  • g Kerrymaid Buttery
  • g Icing sugar
  • g Ground ginger
  • g Whole eggs
  • g Dark chocolate (high cocoa %)
  • g Egg yolks
  • g Kerrymaid Double
  • g Whole milk
  • g Kerrymaid Double
  • g Icing sugar
  • 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

  • g Plain flour
  • g Kerrymaid Buttery
  • g Icing sugar
  • g Ground ginger
  • g Whole eggs
  • g Dark chocolate (high cocoa %)
  • g Egg yolks
  • g Kerrymaid Double
  • g Whole milk
  • g Kerrymaid Double
  • g Icing sugar
  • ml Brandy XO