Ingredients

• plain flour
• for dusting
• 375g/13oz ready-made shortcrust pastry
• 250g/8oz dark chocolate
• roughly chopped
• 250ml/8floz double cream
• 75g/3oz stem ginger
• finely chopped

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess.
• Line the tart case with baking parchment
• fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool.
• Meanwhile
• heat the chocolate and cream in a saucepan set over a medium heat
• stirring continuously until the chocolate melts and mixture is smooth and thick.
• Sprinkle the finely chopped stem ginger over the base of the tart
• reserving a little to garnish.
• Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes
• or until set. Sprinkle over the remaining stem ginger.