Chocolate And Ginger Tart Food

TANGERINE, GINGER AND CHOCOLATE TART

Steps:

• Place the flour, sugar, crystallized ginger and salt in the bowl of a food processor. Pulse to combine.
• Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Press dough into a disk, wrap in plastic, and chill for at least 1 hour or overnight (or up to 5 days).
• Prepare the curd: In a large, heatproof bowl, whisk together yolks and whole eggs. In a medium pot over medium heat, combine tangerine juice, lemon juice, 1 1/2 tablespoons tangerine zest, 3/4 teaspoon lemon zest, sugar, ginger, salt and butter. Once mixture is simmering, slowly pour into eggs, whisking constantly, then return mixture to pot. Cook, stirring constantly, over medium-low heat, until curd thickens enough to coat a spoon, 4 to 7 minutes. Strain into a medium bowl and stir in remaining tangerine and lemon zest and vanilla. If not using immediately, cover with plastic wrap and refrigerate until ready to use, up to 5 days.
• Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, trimming the dough edges. Poke bottom of dough all over with a fork; chill for at least 30 minutes and up to 24 hours.
• Heat the oven to 325 degrees. Line the tart crust with foil and fill with baking weights. Bake for 20 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes.
• Remove crust from oven and immediately sprinkle chopped chocolate evenly over the bottom. Let it sit for 1 minute to melt chocolate, then spread over the surface using an offset spatula. Let the chocolate cool for 5 minutes.
• Scrape curd into crust. Bake until the edges are set but the center is still slightly jiggly when shaken, 25 to 35 minutes. Transfer to a wire rack to cool completely.
• In a small bowl, whisk together crème fraîche and crystallized ginger. To serve, top the cooled tart with crème fraîche and shave chocolate curls all over the top if you like.

DARK CHOCOLATE TART WITH GINGERSNAP CRUST

Steps:

• For crust:
• Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
• For filling:
• Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
• Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
• Cut tart into thin wedges and serve.

CHOCOLATE & GINGER TORTE

Steps:

• Heat oven to 170C/150C fan/gas 3-4. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
• Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
• Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
• Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
• Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it's just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don't be dismayed if the top sinks and cracks.
• To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
• Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.

CHOCOLATE AND GINGER TART

Steps:

• Preheat oven to 160C/320°F
• Finely grind the biscuits in a food processor, add the cinnamon and melted butter. Stir until combined and press into a 24cm tart pan.
• Place the cream into a small pot and bring almost to the boil. Remove from the heat, add the chocolate and stir until melted. Whisk in the eggs, one at a time, and pour into tart case.
• Bake for 20 minutes and allow to cool completely.
• Serve with whipped cream.

CARAMELISED WHITE CHOCOLATE, GINGER CARAMEL & MACADAMIA TARTS

Steps:

• For the sweet pastry, put the flour, almonds, icing sugar, salt and vanilla seeds into the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and pulse again until fully combined. If the pastry isn't coming together into a uniform mass, add chilled water, 1 tsp at a time, and pulse until the dough starts to come together. Be careful not to overwork the dough as you will make the pastry tough, and it's likely to shrink more when cooked. Tip the dough onto a lightly floured work surface and lightly knead until smooth and uniform in colour. Wrap in cling film and chill until needed.
• To make the caramelised white chocolate, heat oven to 120C/100C fan/gas ½. Put the chocolate on a large baking tray and bake for 45 mins-1 hr, giving it a good stir every 10 mins, until it's a light golden brown - almost the colour of peanut butter. After 45 mins or so, the chocolate may start to look chalky or seized, but should become smooth again after a good stir. If not, don't worry, as it will be melted again in the next stage. Scrape the chocolate into a bowl, cover and set aside.
• For the bavarois, pour the milk into a medium saucepan and bring to the boil. Meanwhile, put the egg yolks and sugar in a bowl and whisk together. Put the gelatine in a small bowl of cold water and leave to soften for 3-5 mins. Once the milk has come to the boil, pour onto the egg mixture while whisking quickly together to prevent the eggs scrambling. Pour back into the pan and cook, stirring constantly, until the custard thickens (if you have an instant-read thermometer, it should be 75-80C). Pour the custard into a bowl and add 150g of the caramelised chocolate and the gelatine (squeezing out the water), stirring until both have melted. Sieve through a fine mesh sieve to remove any lumps from the chocolate. Cover the bowl with cling film and chill until the custard has cooled and started to set around the side of the bowl - but don't leave for too long or it will set completely. Whip the cream until it holds soft peaks and carefully fold this through the custard until smooth and fully combined. Pour the mixture into the holes of your silicone dome mould and carefully place in the freezer until frozen solid (best left overnight).
• Now bake your tart cases. Remove the pastry from the fridge and allow to soften slightly for 15 mins before rolling out until it is around 2mm thick. Cut out rounds of pastry just larger than the 6 tartlet cases and use to carefully line. Place the lined cases onto a parchment-lined baking tray and chill in the fridge or freezer until the pastry is firm. Heat oven to 180C/160C fan/gas 4. Line the tarts with a piece of parchment and fill with baking beans or rice. Bake the tarts for 20 mins, then remove the parchment and beans, and bake for a further 5-10 mins until the bases of the tarts start to brown. Allow the tarts to cool fully.
• For the ginger macadamia caramel, put the cream and ginger in a small saucepan and bring to the boil. Remove the pan from the heat and cover with a lid, allowing the ginger to infuse into the cream for 1 hr. Strain the cream through a fine mesh sieve into a measuring jug, topping back up to 120ml if needed. Put the sugar in a medium saucepan over a medium heat and cook until the sugar has melted and caramelised, swirling but not stirring, until it is a dark caramel colour. Pour in half the cream - be careful as this mixture will bubble up violently. Once the caramel has settled, add in the remaining cream, stirring over the heat if any lumps have formed. Add the butter and ¾ of the nuts, and stir to combine. Once the caramel has cooled slightly, divide it between the tart shells.
• For the glaze, put the remaining 225g of caramelised white chocolate in a bowl. Pour the cream into a saucepan and bring to the boil, then pour over the chocolate, stirring until you have a smooth, pourable glaze. Remove the bavarois domes from the freezer and carefully unmould, placing them on a wire rack set over a baking tray. While the glaze is still warm and fluid, pour over the domes, making sure the entire surface is covered. Using a small palette knife, lift the domes from the rack and carefully place on top of the tarts.
• To decorate, chop the remaining nuts so they are fairly fine, then press around the base of the domes where they sit on the tarts. Chill for 30 mins (or up to 24 hrs) to allow the bavarois to defrost before serving.