Chocolate and caramelized ginger tarts recipe

Apart from panna cotta with caramelized ginger, I didn't dare to combine the spicy ingredients in a dessert. Especially in one that I can't eat alone 😀 That's how when I made this tart with chocolate and caramelized ginger I had some emotions, I didn't know how mine would receive this combination and I was already thinking about who I would I could share it :)))) It wasn't the case, I got it ready immediately! 😉

Chocolate and caramelized ginger tarts recipe

  • For the tart top:
  • 200 g flour
  • 100 g butter
  • 1 yolk
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon baking powder
  • 1-2 tablespoons cold milk
  • For the filling:
  • 200 g chocolate
  • 200 ml whipped cream
  • 50 g butter
  • vanilla essence
  • For decoration:
  • 200 ml whipped cream
  • 150 g cream cheese
  • 2 tablespoons powdered sugar
  • 1 sachet of vanilla sugar
  • For caramelized ginger:
  • a piece of ginger of about 3 cm
  • 50 g sugar

Preparation Chocolate and caramelized ginger tart:

Cake top:

In a bowl, mix the flour with the powdered sugar, baking powder and a pinch of salt. Add the cold butter, cut into cubes and start kneading quickly, with your fingertips until you get crumbs. Add the yolk and 1-2 tablespoons of cold milk (as long as it is necessary to bind the dough) and knead an elastic, non-sticky dough.

On the table on which we sprinkled a little flour, spread the dough with the rolling pin in a thin sheet. Place the sheet in the pan greased with a little butter and sprinkled with flour. Cut the excess dough from the edges. Put a piece of baking paper over the dough in the tray and fill it with beans. Put the pan in the oven over medium heat (150 degrees in the electric oven with ventilation) for about 20 minutes. Remove the baking sheet with beans and leave in the oven for a few more minutes, until the top is lightly browned. Let it cool in the pan, then put it on the plate.

Meanwhile, prepare the chocolate cream . Melt the chocolate together with the butter and whipped cream. Flavor to taste with vanilla essence. Put the dish in the freezer until the cream cools. We don't let it harden, just let it cool down well.

Pour the chocolate cream over the tart top and refrigerate for about 30 minutes.

We prepare the caramelized ginger . Caramelize the sugar in a saucepan. Over the caramelized sugar we put the grated ginger on the grater with small mesh and mix quickly. Watch out for the steam coming out, it's a bit hot! :))) Pour the caramel on a piece of baking paper and leave to cool.

While the caramelized ginger cools, prepare the cream for garnish .

Put the cream cheese and sugar in a bowl and mix well to blend.

Separately mix the cream for the cream until it starts to take on consistency. Add the vanilla sugar and mix until the cream becomes fluffy. It is not necessary to be stiff, just to be fluffy.

Mix the 2 compositions and mix well until you get a firm cream.

Garnish the tart with cream cheese and caramelized ginger.

Good appetite! 😉

Chocolate and caramelized ginger tarts recipe


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