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tart

Chocolate & Ginger Tart with Brandy Cream

Ingredients

  • TART INGREDIENTS
  • 500g plain flour
  • 250g Kerrymaid Buttery
  • 175g icing sugar
  • 6g ground ginger
  • 1 1⁄2 eggs
  • CHOCOLATE FILLING INGREDIENTS
  •  200g dark chocolate (high cocoa %)
  • 20g egg yolks
  • 175g Kerrymaid Double
  • 75g milk
  • BRANDY CREAM INGREDIENTS
  • 200g Kerrymaid Double
  • 20g icing sugar
  • 10ml Brandy XO

Method

  1. TART
  2. Place all ingredients apart from the eggs in a larger heavy duty mixing bowl and mix until the mixture crumbs, then add the eggs to form a dough.
  3. Remove and cut into four even pieces, wrap in cling film and leave to rest in the fridge for 2 hours.
  4. Once rested roll out the dough, line the tart cases and return to the fridge.
  5. Blind bake at 160°C for 10 minutes, allow to cool.
  6. CHOCOLATE FILLING
  7. Bring the milk and and Kerrymaid Double to 70°C, whisk in the dark chocolate until combined and allow to cool to 45°C.
  8. Whisk in the eggs.
  9. BRANDY CREAM
  10. Add all the ingredients into a mixing bowl and whip to peaks until the mixture holds its shape.
  11. Allow the pastry to cool, then add the chocolate mixture and bake at 90°C for 20 minutes.
  12. Once cooled, serve each tart on a wooden board, with a quenelle of the brandy cream, then dust with icing sugar.
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