Triple Chocolate Ginger Tart… By Lucy Simmons

By lucy  , , , ,   , ,

February 10, 2016

Ginger & Chocolate, best mates, today using our recipe for homemade ginger crunch biscuits, covered in 3 layers of chocolate, dark, milk & white, totally delicious and super fun to create...........One slice may just not be enough!

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 8 Medium


375 Grams Ginger nut biscuits, crushed

75 Grams Unsalted butter, melted

150 Grams Dark chocolate

150 ml Double cream

150 Grams Milk chocolate

150 ml Double cream

150 Grams White chocolate

150 ml Double cream


In a large bowl mix together the crushed ginger biscuits and melted butter (the crumbs should start to come together and hold themselves).  Press the biscuit into the base of a 20cm lose bottomed fluted tart tin and press up the sides of the tin.  Place in the fridge for 20 minutes.

In a small sauce pan heat 150ml of double cream until it just reaches the boil.  Place the dark chocolate in a medium bowl, pour the hot cream over the chocolate and leave for a few minutes.  Return to the bowl with the cream and chocolate.  It will start to melt and become lovely and smooth.  Pour over the chilled base and leave to set for about 30 minutes.  Repeat this step with the two other types of chocolate making sure that each layer has set before pouring the cooled ganache over the top.  For an extra ginger hit, scatter over twirls of stem ginger.

Recipe for ginger crunch biscuits



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