Chocolate, Amaretti and Ginger Tart
Over a year ago
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Ingredients
- 225gm plain flour
- 125gm unsalted butter
- 25gm caster sugar
- 1 beaten large egg
- 125gm dark chocolate
- 100gm milk chocolate
- 125gm unsalted butter
- 75gm amaretti biscuits
- 40gm stem ginger finely chopped
- 75gm caster sugar
- 2 large eggs
- cocoa powder to dust
Accompaniment
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Method
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1
Pre heat oven 190C (170C fan oven)
Blend flour and butter to fine breadcrumbs, add sugar then beaten egg to bring pastry together. Wrap in cling film 30 mins,Roll out to line 20.5cm by 4cm deep loose bottom tart tin. Chill 15mins. Bake blind 25 mins approx remove parchment after 15-18 mins.
Lower oven 150C(130C fan oven) Melt dark and milk chocolates and butter over simmering water. Stir in biscuits and ginger, set aside. Whisk sugar and eggs until mousse like, fold in to chocolate mixture pour in to pastry case. Bake 25mins, leave to cool remove from tin dust with cocoa powder. Can be kept in fridge up to 5 days serve at room temperature.
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