Chocolate & Ginger Tart with Brandy Cream
Desserts
Food
Vegetarian
Preparation time: 2 hours & 30 minutes Cooking time: 30 minutes
12-16 Servings
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 (vegetarian)
Method
- TART
- 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.
- Remove and cut into four even pieces, wrap in cling film and leave to rest in the fridge for 2 hours.
- Once rested roll out the dough, line the tart cases and return to the fridge.
- Blind bake at 160°C for 10 minutes, allow to cool.
- CHOCOLATE FILLING
- Bring the milk and and Kerrymaid Double to 70°C, whisk in the dark chocolate until combined and allow to cool to 45°C.
- Whisk in the eggs.
- BRANDY CREAM
- Add all the ingredients into a mixing bowl and whip to peaks until the mixture holds its shape.
- Allow the pastry to cool, then add the chocolate mixture and bake at 90°C for 20 minutes.
-
Once cooled, serve each tart on a wooden board, with a quenelle of the brandy cream, then dust with icing sugar.
