Rich Chocolate & Ginger Tart
Heating time: 8 - 10 minutes
Heating temperature: 180°C
Heating mode: OvenDownload PDF
Ingredients (4 servings)
| Amount | Measure | Name |
|---|---|---|
| 300.00 | g | Tennis biscuits |
| 15.00 | ml | ROBERTSONS Ginger 6 x 700g |
| 188.00 | g | Butter, cooking |
| 270.00 | ml | Cream 35% (whipping, etc.) |
| 240.00 | g | Milk Chocolate |
| 60.00 | g | White Chocolate |
| Fresh fruit of your choice for garnish |
Preparation
1. Combine crushed biscuits with ROBERTSONS Ginger and butter, and press into a pie plate.
2. Bake at 180°C for 8-10 minutes and allow to cool.
3. In a small pot bring cream to the boil.
4. Remove from the heat and stir in the milk chocolate until it melts.
5. Allow to cool slightly, then pour mixture into biscuit crust and refrigerate for two hours until set.
6. Grate the white chocolate over the tart and serve with fresh fruit of your choice.
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