Ginger Chocolate Ganache Tart

caramelised ginger · chocolate · chocolate and ginger · chocolate biscuit · chocolate cream pie

Prep 6 slices

This dessert is a perfect ending to a heavy spicy asian meal. to be a day in advance is best!

INSTRUCTIONS

1 First prepare the base at least 4-5 hours before.

2 In a bowl, stir together the digestive biscuits, ginger and cinnamon powders

3 Then add the melted butter and stir well

4 Press onto an 8-inch pie tin gently ensuring no gaps

5 Place in the freezer to set

7 Once the base has set, prepare the filling

8 In a pot warm the cream in low heat and then add the chocolate pieces and stir well until melted

9 Then add the butter and salt and stir well until all melts

10 Pour into the tin base and place in the fridge to set – at least 2 hours

11 Before serving garnish with sea salt and pomegranate arils on top

ingredients

Base:
200 g digestive biscuits – crushed into coarse to fine texture
¼ cup melted butter
2 tsp ground ginger powder
1 tsp cinnamon powder

Filling:
400 ml cream
400 g dark chocolate, chopped up
2 tbsp butter
Pinch of salt
Pinch of ground ginger powder

Sea salt
Pomegranate for topping

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