Chocolate Tart

So since finding the creaming method when making shortcrust pastry, I have become addicted to it. Trust me when I tell you that it works every. single. time, and produces some magnificent buttery, flaky and delicate pastry.

As a result, I have been in the kitchen practising and perfecting this (and eating the results, of course). As a final result, I present to you this incredibly indulgent Chocolate Tart. Of course, they’ll be a Lemon Tart coming, I am sure. Because, well because lemons.

Before we get to the nitty-gritty, I wanted to give you a taste of things to come – we have something caramel, a cheesecake to die for and much more. I’m branching out in what I do so it’s not just cake, cake, cake but I promise the’ll be some more cake soon. I’m just taking a little cake-break (doesn’t that sound like the best holiday ever?).


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Chocolate Tart

I have been craving chocolate more and more recently, as I try to cut down on all that is bad for me (while simultaneously maintaining a baking blog – am I my own worst enemy or what?) so I thought the first big tart I’d create was this super rich, amazingly creamy chocolate tart. It’s simple as anything: three ingredients create the filling; chocolate, cream and ground ginger. The ground ginger in this chocolate tart creates a real spiciness akin to cinnamon and we know how well these types ion flavours work with chocolate. If you don’t, the answer is: ah-mazingly.

Chocolate & Ginger Tart

Prep Time: 20 minutes

Total Time: 5 hours, 20 minutes

Category: Dessert

Cuisine: French

Yield: 12 slices

Chocolate & Ginger Tart


See here


300 g milk chocolate

300 ml double cream

3 tsp ground ginger


dusting of Cocoa powder

Fully bake the pastry case as per the pastry recipe above. Cut the chocolate into small chunks and place into a bowl.

Pour the cream into a pan along with the ground ginger. Bring to the boil and pour over the chocolate. Leave to stand for 1 minute before stirring to combine. Keep stirring until fully combined and you'll end up with a glossy, silky chocolate ganache. Leave to cool for around 10 minutes and then pour into the pastry case, tapping gently to level out.

Set in the fridge for around 5 hours or until the filling is completely set. Sieve over cocoa powder for added chocolatey bitterness. Serve.

Chocolate Tart

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