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|
|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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