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Chocolate ginger tarts
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Create a unique flavor by combining ginger and chocolate in mini tarts for a delicious treat.
Ingredients:
  • 275g pkt frozen sweet tart cases (Pampas brand)
  • 40.00 ml stem ginger in syrup*, plus 40.00 ml syrup
  • 75g plain dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 100ml thickened cream, plus extra to serve, optional
  • 75g unsalted butter
Instructions:
  • Preheat the oven to 375°F for a perfectly heated cooking environment.
  • On a baking tray, set the tart cases and prick the bases with a fork. Bake until lightly golden and fully cooked, about 15 minutes.
  • In a small saucepan, combine ginger syrup and chocolates over very low heat. Stir gently for 1-2 minutes until chocolate melts. Add cream and butter, stir until butter melts and mixture is smooth (be careful not to overheat). Pour the mixture into tart cases and chill in the refrigerator for 15 minutes to set.
  • Dice the stem ginger right before serving and sprinkle it on top of the tarts for a beautiful touch. Feel free to serve with extra cream.

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