For the recipe Chocolate & Ginger Biscuit Tart
250 g | Ginger Nut Biscuits |
100 g | Unsalted butter |
150 g | Dr. Oetker 72% Extra Dark Chocolate |
150 g | Dr. Oetker 35% Milk Chocolate |
about 30 g | Dr. Oetker Liquid Glucose or 2 tablespoons |
300 ml | Double Cream |
125 ml | Double Cream |
5 g | Caster Sugar |
1 tsp | Taylor & Colledge Vanilla Bean Paste |
Dr. Oetker Giant Chocolate Stars | |
about 1 g | Orange Zest |
Crush the biscuits into fine crumbs. Melt the butter and mix together. Spread the biscuit crumbs up the sides and base of the tart tin.
Flatten out with a spoon and use the bottom of a glass to compress the crumbs together. Chill in the fridge.
Cut the chocolate into small pieces, place into a bowl and add the liquid glucose. Place 300mls double cream into a saucepan and heat until just about to boil. Pour the cream over the chocolate. Allow to stand for 1 minute then whisk until smooth.
Add the chocolate filling on top of the biscuit base. Leave in the fridge for a few hours to set.
Pour 125mls double cream into a bowl. Add the sugar, vanilla bean paste and orange zest. Whisk until soft peaks form.
Fill a piping bag fitted with a plain nozzle and pipe cream around the tart then decorate with giant chocolate stars.
Per Serving | Per 100 g / ml | |
---|---|---|
Energy |
2378
kJ
568 kcal |
2123
kJ
507 kcal |
Fat | 45.30 g | 40.44 g |
Carbohydrate | 35.56 g | 31.75 g |
Protein | 4.59 g | 4.10 g |
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