flour & eggs

Ginger and White Chocolate Tart 

Whilst ginger and white chocolate is a beautiful combination at any time of the year, I think it is especially meaningful at Christmas. Not only are they rather rich, indulgent flavours, but they are also key ingredients in many other festive fancies, and so I thought I would continue my Christmassy celebrations (even if they are a little premature) with this one. 

ingredients

• 400g ginger snap biscuits
• 100g butter
• 400g white chocolate
• 400g double cream
• 2 large eggs
• Decorations of your choice (I used gold stars, stem ginger cut into tiny cubes, and dark chocolate to pipe the word ‘Noel’).

You will also need a 24cm flan tin. 

method

1. Preheat the oven to 130 degrees Celsius.
2. Place the biscuits and the butter into a food processor and blitz into fine, sandy crumbs, ensuring that there are no chunks of either butter or biscuit remaining. Pour this rubble into your flan tin and using a tablespoon work it up the sides and into a pastry-case for the filling. Place this into the fridge.
3. Finely chop the chocolate and place into a large mixing bowl, preferably stainless steel to allow the chocolate to cool quicker. 
4. In a saucepan over a high heat, heat the cream until it begins to bubble, then pour this onto the chocolate and stir until every bit of chocolate has melted. Allow this to cool for 20 minutes. Once cool, add the eggs and mix well. 
5. Remove the base from the fridge and place onto the shelf of your oven. Pour the chocolate filling into the base and bake for around 40 minutes, or until cooked with a slight wobble in the middle.