This delicious chocolate tart can be served with a trio of decadent toppings: raspberry and orange sauces and a rich vanilla cream.
Preparation time: 45-50 minutes
Chill: 1.5 hours
Ingredients: chocolate tart
* 300g ginger nut biscuits
* 100g butter, melted for the base
* 200ml double cream
* 100g butter, cut into small pieces for the filling
* 300g dark chocolate, minimum of 70 per cent cocoa solids, broken in pieces
* 2 pieces stem ginger, drained and very finely chopped
1. To make the tart base, crush the ginger nuts in a food processor or in a plastic bag with a rolling pin. Mix in the melted butter. Press the mixture into the base and sides of a greased 23cm (9in) round fluted flan tin.
2. To make the filling, place the cream, butter, and chocolate in a bowl over a saucepan of gently simmering water. Stir frequently until melted and smooth.
3. Remove from the heat and whisk for a few minutes until very smooth and creamy. Then stir in the chopped stem ginger.
4. Pour the chocolate mixture into the biscuit base, smooth over the surface and then chill until set.
5. Top slices of the tart with vanilla cream, dust with cocoa powder, and serve with the orange sauce and raspberry topping (see recipes below).
A trio of tasty toppings:
* 150g fresh raspberries
* 2–3 tbsp Chambord or amaretto liqueur
* 1–2 tbsp icing sugar, sifted
1. Place the raspberries in a bowl. Add enough of the Chambord or amaretto liqueur to just moisten.
2. Stir in the icing sugar and leave to macerate for 1 hour.
* Finely-grated rind and the juice of one large orange
* 200ml of pure, freshly squeezed orange juice
* 1 tbsp caster sugar
* 2 tsp cornflour
1. Heat the freshly-squeezed orange juice and the caster sugar, stirring, until the sugar has dissolved.
2. Blend the cornflour with a little cold water. Bring the sauce to a simmer, then stir in the blended cornflour and boil for 1–2 minutes, stirring, until thickened.
* 100g mascarpone cheese
* 150g icing sugar, sifted
* 1 tsp PURE Vanilla extract
* cocoa powder for dusting
1. Beat the mascarpone, icing sugar, and vanilla together until it forms soft peaks.
2. Chill for at least one hour before serving.
Recipe from MasterChef EveryDay, DK, £20, www.dk.com
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