CHOCOLATE & GINGER REFRIGERATOR SQUARES
This quick and easy fridge cakes make a great addition to a homemade gift hamper
Provided by Good Food team
Categories Dessert, Snack
Time 20m
Yield Makes 32
Number Of Ingredients 5
Steps:
- Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
- Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.
Nutrition Facts : Calories 136 calories, Fat 6.4 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 18.5 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
DARK CHOCOLATE TART WITH GINGERSNAP CRUST
Provided by Molly Stevens
Categories Milk/Cream Chocolate Egg Ginger Dessert Bake Christmas Kid-Friendly Spice Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
- For filling:
- Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
- Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
- Cut tart into thin wedges and serve.
TANGERINE, GINGER AND CHOCOLATE TART
This elegant tart has a tangy citrus curd nestled in a ginger shortbread crust coated with bittersweet chocolate. The chocolate not only adds flavor, it also helps the pastry stay crisp by creating a barrier between the liquid curd and the pre-baked crust. This tart is best served the day it's made, but can be stored for 24 hours in the refrigerator; after that, it starts to wilt. If you want to turn the leftover dough scraps into buttery cookies, see the note.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the flour, sugar, crystallized ginger and salt in the bowl of a food processor. Pulse to combine.
- Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Press dough into a disk, wrap in plastic, and chill for at least 1 hour or overnight (or up to 5 days).
- Prepare the curd: In a large, heatproof bowl, whisk together yolks and whole eggs. In a medium pot over medium heat, combine tangerine juice, lemon juice, 1 1/2 tablespoons tangerine zest, 3/4 teaspoon lemon zest, sugar, ginger, salt and butter. Once mixture is simmering, slowly pour into eggs, whisking constantly, then return mixture to pot. Cook, stirring constantly, over medium-low heat, until curd thickens enough to coat a spoon, 4 to 7 minutes. Strain into a medium bowl and stir in remaining tangerine and lemon zest and vanilla. If not using immediately, cover with plastic wrap and refrigerate until ready to use, up to 5 days.
- Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, trimming the dough edges. Poke bottom of dough all over with a fork; chill for at least 30 minutes and up to 24 hours.
- Heat the oven to 325 degrees. Line the tart crust with foil and fill with baking weights. Bake for 20 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes.
- Remove crust from oven and immediately sprinkle chopped chocolate evenly over the bottom. Let it sit for 1 minute to melt chocolate, then spread over the surface using an offset spatula. Let the chocolate cool for 5 minutes.
- Scrape curd into crust. Bake until the edges are set but the center is still slightly jiggly when shaken, 25 to 35 minutes. Transfer to a wire rack to cool completely.
- In a small bowl, whisk together crème fraîche and crystallized ginger. To serve, top the cooled tart with crème fraîche and shave chocolate curls all over the top if you like.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 39 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 23 grams, Sodium 106 milligrams, Sugar 46 grams, TransFat 1 gram
CHOCOLATE & GINGER TORTE
This decadent dessert with a triple-ginger hit is a chocoholic's dream
Provided by Good Food team
Categories Dessert
Time 1h35m
Number Of Ingredients 14
Steps:
- Heat oven to 170C/150C fan/gas 3-4. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
- Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
- Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
- Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
- Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it's just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don't be dismayed if the top sinks and cracks.
- To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
- Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.
Nutrition Facts : Calories 907 calories, Fat 65 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 72 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.18 milligram of sodium
CHOCOLATE GINGER TORTE
This is a showstopper at any dinner party and great for the chef because it's so easy to make, but don't forget to add on about two hours to chill the torte. Also, you will want to use a chocolate high in cocoa solids (at least 70 percent) for the best results.
Provided by Sackville
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Start by lining an 18cm springform pan with parchment paper.
- Crush the biscuits with a rolling pin or whiz in a food processor until they are turned into crumbs.
- Melt the chocolate for the base along with the butter (you can do this either in a saucepan over a low heat or in the microwave).
- Add the ginger and biscuits.
- Stir to combine and press into the bottom of the lined tin.
- Chill in the fridge while you make the middle part of the torte.
- Put the cream in a saucepan and bring to a boil over a high heat.
- Pull off the stove as soon as it boils and stir in the chocolate until it melts.
- Add the wine and butter.
- Cool to room temperature and pour onto the base.
- Chill until set, about two hours.
- Carefully remove the tin and paper.
- Cut with a hot, dry knife and decorate each slice with a bit of ginger just before serving.
More about "chocolate and ginger tart recipes"
CHOCOLATE GINGER TART | TOOT SWEET
From tootsweetness.com
Email [email protected]Estimated Reading Time 4 mins
CHOCOLATE & GINGER TART RECIPE - HIGH TEA SOCIETY
From highteasociety.com
Cuisine TartEstimated Reading Time 2 minsServings 10Total Time 1 hr 5 mins
CHOCOLATE AND GINGER TARTS RECIPE - BBC FOOD
From bbc.co.uk
Category Desserts
CHOCOLATE, GINGER-CREAM AND PEAR TART RECIPE
From pillsbury.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHOCOLATE PISTACHIO AND GINGER TART - I AM BAKER
From iambaker.net
CHOCOLATE GINGER TART RECIPE | EAT SMARTER USA
From eatsmarter.com
CHOCOLATE AND GINGER TART - MY BABA
From mybaba.com
CHOCOLATE GANACHE AND GINGER TART RECIPE | CRUSH …
From crushmag-online.com
VEGAN & GLUTEN-FREE DARK CHOCOLATE GINGER TART …
From purewow.com
CHOCOLATE GINGER TARTS | GHIRARDELLI
From ghirardelli.com
Servings 24Total Time 1 hr 15 mins
TAKE GINGER CHOCOLATE AND HONEY RECIPE MAKE THE WORLD CRAZY
From youtube.com
COCONUT CHOCOLATE GANACHE WITH GINGER TARTS - LIZ BUSHONG
From lizbushong.com
GINGER & CHOCOLATE TART - RECIPES | FOOBY.CH
From fooby.ch
CHOCOLATE LIME TART WITH A GINGER SNAP CRUST | OLIVE & MANGO
From oliveandmango.com
CHRISTMAS TART | NO BAKE | 4 INGREDIENT | WHITE CHOCOLATE | GINGER
From kitchenmason.com
CHOCOLATE GINGER TART, PEAR JUICE CRèME ANGLAISE | METRO
From metro.ca
CHOCOLATE AND GINGER TART | CAKE MASTERS MAGAZINE
From staging.cakemastersmagazine.com
DARK CHOCOLATE TART WITH GINGERSNAP CRUST RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE AND GINGER TART | CAKE MASTERS MAGAZINE
From cakemastersmagazine.com
GINGERBREAD AMARETTO CHOCOLATE TART - LAZY CAT KITCHEN
From lazycatkitchen.com
CHOCOLATE & GINGER TART WITH BRANDY CREAM - BAR AND KITCHEN
From barandkitchenmagazine.com
CHOCOLATE AND GINGER CARAMEL TART RECIPE
From carrotandcrumb.com
WHITE CHOCOLATE AND STEM GINGER TARTLETS RECIPE - GREAT BRITISH …
From greatbritishchefs.com
NO-BAKE CHOCOLATE TART WITH STEM GINGER (VEGAN) - DOMESTIC …
From domesticgothess.com
NO-BAKE WHITE CHOCOLATE TART WITH PISTACHIO & GINGER
From sewwhite.com
NO-BAKE WHITE CHOCOLATE AND GINGER TART RECIPE - BETTER HOMES …
From bhg.com.au
CHOCOLATE AND GINGER TARTLETS | BUDERIM GINGER
From buderimginger.com
CHOCOLATE TART RECIPES - BBC FOOD
From bbc.co.uk
CHOCOLATE AND GINGER TARTS RECIPE | RECIPE | BRITISH BAKE OFF RECIPES ...
From pinterest.ca
CHOCOLATE GINGER TARTS | BEST CHOCOLATE
From bestchocolatee.blogspot.com
DARK CHOCOLATE TART WITH GINGERSNAP CRUST – SMITTEN KITCHEN
From smittenkitchen.com
CHOCOLATE, AMARETTI AND GINGER TART - CHOCOLATE TART RECIPE
From goodhousekeeping.com
RECIPE TIP: CHOCOLATE AND GINGER TART - FALSTAFF
From falstaff.com
CHOCOLATE AND GINGER TART - IRISH EXAMINER
From irishexaminer.com
CHOCOLATE PEANUT BUTTER TART | FOODTALK
From foodtalkdaily.com
DARK CHOCOLATE GINGERSNAP TART - BEYOND THE BUTTER
From beyondthebutter.com
CHOCOLATE GINGER TARTS — MISS WALTER'S | SWEET VEGAN RECIPES
From misswalters.com
CHOCOLATE AND GINGER TARTS | PARENTS
From parents.com
GINGER CHOCOLATE MOUSSE TARTS | GREEN SMOOTHIE GOURMET
From greensmoothiegourmet.com
LEMON TART WITH DARK CHOCOLATE & GINGER (NO BAKE)
From glutenfreealchemist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love