Chocolate Ginger Tart
A delicious twist on the chocolate tart! Chocolate and ginger is one of my favorite flavor combinations and tastes wonderful in this tart from chef Matt Moran.
Recipe type: Dessert
Serves: 6-8
  • 300ml pouring cream
  • ½ teaspoon finely grated fresh ginger
  • 55g (1/4 cup firmly packed) brown sugar
  • 250g dark chocolate (70% cocoa solids), finely chopped
  • 60g unsalted butter, chopped
  • 3 eggs, plus 2 egg yolks
  • 150g crystallized ginger, chopped
  • Dutch-processed cocoa powder, to dust
  • Thickened cream, to serve
  • For the pastry:
  • 250g (1⅔ cups) plain flour, sifted
  • 2 teaspoons ground ginger
  • 2 tablespoons Dutch-processed cocoa powder, sifted
  • 55g (1/4 cup firmly packed) brown sugar
  • 140g unsalted butter, chilled, chopped
  • 1 egg yolk
  1. For the pastry, process flour, ginger, cocoa and sugar in a food processor until combined. Add butter and process until mixture resembles coarse breadcrumbs. Add egg yolk and 2 tablespoons chilled water, then process until mixture just comes together. Shape into a flat rectangle, wrap in plastic wrap and refrigerate for 30 minutes.
  2. Remove pastry from refrigerator and leave for 5 minutes to soften slightly. Roll out pastry on a lightly floured surface until 3mm thick and use to line the pan. Trim edges, making sure to leave a 5mm overhang. Refrigerate for a further 30 minutes.
  3. Preheat oven to 180C. Prick base of pastry with a fork. Line tart shell with baking paper and rice, then place on an oven tray and bake for 10 minutes. Carefully remove paper and rice, then bake for a further 8 minutes or until pastry is dry.
  4. Meanwhile, to make the filling, place pouring cream in a saucepan over medium heat and bring almost to the boil. Remove from heat, add grated ginger and sugar, and whisk to combine. Leave to infuse for 10 minutes.
  5. Melt chocolate and butter together in a heatproof bowl over a pan of simmering water, being sure not to get any water in the mixture. Stir until melted and smooth. Remove bowl from heat and cool for 5 minutes.
  6. Strain infused cream into a large bowl, then whisk in eggs and egg yolks. Gradually pour chocolate mixture into the cream, whisking until combined.
  7. Scatter 100g crystallized ginger over base of tart shell, then pour over chocolate filling. Bake for 20 minutes or until surface is just set and the filling is still wobbly. Cool to room temperature, then refrigerate for 1 hour. Dust tart with cocoa powder and scatter with remaining ginger. Serve with cream.
This tart needs to be stored in the refrigerator. I cut mine into slices before placing in the 'fridge for storage. The filling will harden when chilled, but it can be warmed up again by a quick blast in the microwave - I did one slice for about 15 seconds on 50% power to return the center to its original mousse-like texture. If you do plan on storing this in the 'fridge, only add the crystallized ginger on top *just* before serving, otherwise, the ginger will sweat out a bit of liquid in the refrigerator, leaving an unattractive pool sitting around each piece of ginger!
Recipe by sweetest kitchen at