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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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.