Chocolate and ginger tarts


  • 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

1. Preheat the oven to 200C/400F/Gas 6. 2. 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. Technique: Lining a tart tin with pastry 3. Line the tart case with b...

View full recipe at SpringPad


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