Chocolate ginger tarts

TO PREP TO COOK MAKES

0:30 0:20 12

Ginger is a versatile ingredient which can be used in both sweet and savoury dishes. Combined with chocolate
in these little tarts, it creates a whole new flavour experience.

Ingredients
275g pkt frozen sweet tart cases (Pampas brand)
2 tablespoons stem ginger in syrup*, plus 1 tablespoon
syrup
75g plain dark chocolate, chopped
100g milk chocolate, chopped
100ml thickened cream, plus extra to serve, optional
75g unsalted butter

Method
1. Preheat the oven to 190°C.
2. Place the tart cases on a baking tray and prick the bases with a fork. Bake for 15 minutes until lightly golden and cooked through.
3. Place ginger syrup in a small saucepan, add chocolates and cook over very low heat for 1-2 minutes, stirring until chocolate melts.
Add cream and butter, and stir until butter has melted and mixture is combined (do not overheat). Pour into tart cases and
refrigerate for 15 minutes to chill and firm.
4. Just before serving, dice the stem ginger and use to decorate tarts. Serve with extra cream if desired.