Chocolate & Ginger Biscuit Tart
Ingredients
Ingredients
For the recipe Chocolate & Ginger Biscuit Tart
For the 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 |
To decorate:
| 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 |
preparation
Preparation
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.
Nutritional Information for the recipe Chocolate & Ginger Biscuit Tart
| 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 |
