Ginger Caramel and Dark Chocolate Tart

It was my brother's birthday and I wanted to make something that I knew he would love! I remember years ago he ate an entire bag (in one sitting) of my dark chocolate coated crystallised ginger pieces... needless to say I figured this would be a winning flavour combination.

Following the same pastry recipe as my other tarts, this one is instead filled with a fudgey layer of ginger spiced caramel, topped with Whittaker's 62% Dark Chocolate ganache and then pieces of crystallised ginger sprinkled on top. The result, pure delightful decadence. Technically it's a cross between ginger crunch and a chocolate caramel slice.

Ingredients (serves 8-12):  

• 1 pre-baked tart pastry shell

For the Ginger Caramel

• 3 tbsp ground ginger - don't be shy!
• 150 grams butter
• 1 1/4 cups brown sugar
• 1/2 cup of cream

In a small saucepan melt the sugar, cream, half of the butter and the powdered ginger. Bring to a gentle simmer and keep whisking (5-10 minutes) till thickened into a caramel. I test the thickness by dropping a little bit onto a cold saucer, and tilting it to see how thick it is as it cools. 

Once thick, remove from the heat and whisk in the remaining butter to form a smooth glossy caramel. Pour over the cooked pastry shell while still warm. 

For the Chocolate Ganache

• 180 grams of Whittaker's 62% Dark Ghana Chocolate, chopped
• 125 ml cream
• 1/2 cup crystallised ginger, roughly chopped

In a small saucepan, gently heat the cream till it is just boiling. Remove from the heat and add the chopped dark chocolate, whisk until all of the chocolate is melted in, thick and glossy. 

Allow to cool a little if necessary before spreading evenly over the cooled ginger caramel layer. Sprinkle with the chopped ginger and gently press this into the chocolate layer before it sets. 

Serve with softly whipped unsweetened cream.