Chocolate, Fig & Ginger Tart with Chocolate Ginger Cream
Sounds nice. Give it a go?
Ingredients
Base
- 1 ¼ cups flour
- 1/4 cup icing sugar
- 2 Tbsp cocoa powder
- 100 grams butter chopped at room temp
- 1 Tbsp milk
- 1 egg yolk
Filling
- 1 ¼ cups chopped dried figs stems removed
- 6 Tbsp port/sherry
- ½ cup chopped crystallized ginger
- 250 grams 70% dark chocolate roughly chopped
- 300 ml cream
- 30 grams butter
- 2 Tbsp golden syrup
Cream
- 325 ml cream
- 2 tsp ground ginger
- 2 tsp dutch cocoa powder
- 3 Tbsp icing sugar
Instructions
Base
- Preheat oven to 180C
- put dry ingredients and butter in a food processor and whiz to form a crumb.
- Add the milk and egg yolk and pulse until the mixture starts to come together.
Filling
- Put the figs and half of the sherry in a microwave-proof bowl (or pot on the stove top) and gently heat to a simmer.
- Remove from the heat and allow to cool.
- Put the figs, soaking liquid and crystallized ginger in a small food processor and whiz to form a chunky paste.
- Put the chocolate, cream and butter in a large heatproof bowl and melt together over a pot of simmering water, ensuring the base of the bowl doesn't touch the water.
- Stir occasionally and once the chocolate has melted add the golden syrup and second measure of port or sherry and whisk to combine.
- Spread the fig paste evenly into the base of the tart pastry shell.
- Pour in the chocolate mixture and leave to set, un-refrigerated, for six hours or overnight.
- Serve with chocolate ginger cream.
Cream
- Whip the cream to soft peaks.
- Sift in the ginger, cocoa and icing sugar and whisk briefly to combine.
- Refrigerate until ready to serve for up to two hours