Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
This is a movable feast. The basic idea is a rich yet light chocolate tart, in a crisp pastry shell with a fruity bit in the middle. For the Christmas theme I suggest using a cranberry mincemeat.
This makes enough for about 8 people - either one 10" tart or 8 individual tarts. There are three parts to make:
First make the Sweet Pastry
Blitz the flour, icing sugar & butter in a food processor until crumb like. Add the yolk and water and process until it comes together in a ball. Rest in the fridge while you make the other bits.
For the Fruity part
Here are some ideas:
For the Chocolate filling
Melt the butter, chocolate and spices. This can be done either in a microwave or over a pan of simmering water. Stir until well combined. Whisk the eggs and sugar in an electric beater until pale and thick - about 5 minutes. Lightly fold the chocolate into the eggs until combined. Don't over mix.
Putting it all together
Roll out the pastry, as thin as you can, and line the tart tin(s).
Spread some of the fruit compote/mincemeat over the base of the tart.
Pour over the chocolate mixture.
Bake at 180C for about 35 mins for a single tart and 15-20 mins for individual tarts. The centre will collapse as it cools down, this is normal.
Serve at room temperature.
Added by: lloyd
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