Chocolate & stem ginger tart/Tarte de chocolate e gengibre em calda

Funnily enough I have never been mad about chocolate bars.  Even the premium dark ones which are made from dense cocoa solids are not my treat of choice to spend an afternoon or evening on the sofa. Nevertheless I appreciate the wonders of chocolate, especially when this beautiful dark material is transformed into a velvety mousse, a light soufflé or even into a comforting hot drink. I enjoy cooking with chocolate, seeing it melting, folding into creamy butter and fluffly eggs to then rise into a glorious dessert. As a child I loved my grandmother crumbling biscuits which were dipped in milky chocolate and were kept in a translucent square box which would come out of the cupboard once in a while for a reward. With the years I have learnt to enjoy a variety of chocolate recipes, the wonderful combinations we can make with it that provoke so much sensorial stimulation. One of my favourites is the chocolate and ginger combo. This week I present you with a gorgeous chocolate tart that is made with stem ginger. This light, scented, slightly spicey tart works great as a dessert.


200 gr of ginger nuts biscuits
85gr of melted unsalted butter

4 eggs
150 gr of sugar
120 gr of unsalted butter
200 gr of dark chocolate (with at least 71% of cocoa solids)
175 gr of ground almonds
100 gr of finely chopped stem ginger


Pre-heat the oven at 190 ºC.

Whizz the ginger nut biscuits in the food processor. Add in the melted butter till it resembles a coarse paste. Line a tart spring form with this paste and bake in the oven for 15 minutes. Remove from the oven and set aside.

Meanwhile, melt the chocolate and the butter in a bain-marie. When completely melted, remove from the heat and set aside to cool down. Beat well the eggs with the sugar, add in the chocolate with the butter. Mix well. Fold in the ground almonds and the chopped stem ginger. Place this mixture in the tart spring form and bake in the oven for 35 minutes.


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