Wednesday, 18 September 2013

Gingernut and White Chocolate Tart

I was looking for a quick and easy dessert for a mid-week get together and came across this tart in John Whaite's book. I guess it's a bit like a cheesecake, but without the cheese. It's got a crunchy ginger biscuit base, with a layer of creamy white chocolate ganache - simple, delicious and very moreish!

400g gingernut biscuits
100g butter, cubed
400g double cream
400g white chocolate, chopped
2 eggs

Pre-heat your oven to 150c and lightly grease a loose bottomed cake tin with deep sides.

Put the gingernut biscuits and butter in the bowl of a food processor and blitz until the biscuits are fine crumbs, and it looks like a buttery ginger sand.
Tip the mix into the cake tin and press it down firmly on the base and a couple of centimeters up the side of the tin. Place in the fridge while you make the ganache.

Heat the cream in a saucepan over a high heat until bubbles begin forming at the edges. Remove from the heat, and using a balloon whisk, whisk in the chopped chocolate until it's completely melted and the mix is a smooth creamy ganache. Leave to cool for a couple of minutes before whisking in the eggs until smooth. 

Tip the ganache mix onto the cold biscuit base and bake for 40 minutes, until it's just set around the edges and is starting to turn a golden colour. It will still be wobbly in the middle but this will set as the tart cools. Leave to cool in the tin, then once it's reached room temperature, out it in the fridge and leave it over night to fully set.

Remove from the tin once it's fully set and bring to room temperature before serving with even more cream!

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