This dark chocolate and ginger tart with its crunchy, warming ginger base, lightly whipped chocolate mousse centre, glossy ganache topping and dusting of cocoa powder, is indeed a very indulgent pudding. But it’s good! And anybody who loves a rich chocolate/ginger combo would be giddy with excitement to have this served up to them.
When I cut myself a slice of this tart to do a taste test (it’s a hard life!), I also poured out a little splash of red wine (Merlot if you were wondering). As I felt the two would complement each other rather well. And they do!
There is nothing at all complicated about putting this tart together. And no baking is required either. As with most recipes, this one benefits with getting things prepped beforehand. For example, crushing the biscuits and grinding down or chopping the chocolate. You could even do this a day or two in advance and then pop things into sealed containers, ready to grab and use when you are all ready to make and assemble the tart.
Ingredients (serves 8-10 dependant on portion size)
For the base
170g (6oz) gluten free ginger biscuits
85g (3oz) unsalted butter, cubed
For the chocolate mousse
150g (5oz)*dark chocolate (54% cocoa or less)
300ml (½pt) whipping cream
For the ganache
150g (5oz) *dark chocolate (74% cocoa or less)
150ml (¼pt) double cream
*Cocoa powder (optional)
Lightly butter and line the bottom of a 10inch (1inch depth) loose bottomed flan dish. Don’t worry if you don’t have one of these, any flan dish will be fine. It will just mean you will serve the tart straight from the dish rather than turning it out onto a plate.
Blitz the ginger biscuits into crumbs, using a food processor or mini chopper (I’m loving my mini chopper for jobs like this). If you don’t have a ‘gadget’, then just pop the biscuits into a freezer bag and roll over the bag with a rolling pin, until you are happy that the biscuits have been crushed enough.
Melt the butter in a large saucepan on a low heat. Or in a large bowl in the microwave.
Add the crushed biscuits to the melted butter and give it a really good stir, ensuring all the biscuit crumb has been evenly coated in the butter.
Tip the mixture into the prepared tin and spread it out, so it completely covers the base. Flatten and smooth over with the back of a spoon.
Transfer the biscuit base into the fridge whilst you crack on with making the chocolate mousse.
For the mousse; break the chocolate into a heatproof dish and set it over a pan of simmering water until the chocolate melts. Carefully lift the bowl off the pan and allow the chocolate to cool slightly. Whilst it’s cooling, get on and whip the cream in a large bowl until soft peaks form. Pour in the cooled chocolate, and then grab a large metal spoon and gently stir until the cream and chocolate are blended.
Spoon the mousse over the biscuit base and smooth over with a palette knife. Pop the tart back in the fridge whilst you move on to getting the ganache ready.
For the ganache; break the chocolate up into small pieces and pop it into a food processor/mini chopper and pulse until finely chopped. You can of course do this with a knife instead, but you do need the pieces to be very small to ensure they melt quickly in the heated cream.
Transfer the chopped chocolate into a large bowl. Heat the double cream until it just comes to the boil and then pour it over the chocolate and whisk together until the chocolate has melted. Continue to whisk until the ganache becomes thick and glossy.
Give the ganache a little moment to cool slightly and then pour it over the top of the chocolate mousse and smooth out the surface with a palette knife.
Pop the tart back into the fridge to cool completely. When you’re ready to serve it up, gently push the tart out of the dish and then using a fish slice/palette knife, ease it off the greaseproof paper and onto a serving plate and lightly sift the top with cocoa powder.
Recipe notes and suggestions:
If you find the tart is initially a little problematic to remove from the tin. Leave it for a few minutes before trying again – by then the butter around the edges should have melted slightly, allowing the flan to slip out easily.
To jazz the tart up a little when you serve it up; you may like to add a little chopped stem ginger to each slice and spoon over some of the reserved syrup from the jar too.
Thank’s for checking out this recipe…hope you make, and enjoy it!
P.S. If chocolate is your thing, here are a few other recipes I think you may enjoy:
Gluten free chocolate brownies
Gluten free chocolate sponge and chocolate sauce
Gluten free chocolate cake
Chocolate picnic slices
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ warnings. If in doubt leave it out.