White chocolate and stem ginger tartlets

PT2H

First published in 2022
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Ingredients

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Imperial

Pastry

  • 200g of butter, chilled and diced
  • 250g of T55 flour, plus extra for dusting
  • 70g of Demerara sugar
  • 70g of dark brown sugar
  • 8g of ground ginger
  • 5g of fine salt

White chocolate cremeux

White chocolate crumb

To serve

1

Begin by making the pastry. Place all the ingredients into a food processor and pulse until a dough comes together. Form into a disc, wrap in cling film and rest for 30 minutes in the fridge

  • 200g of butter, chilled and diced
  • 250g of T55 flour, plus extra for dusting
  • 70g of Demerara sugar
  • 70g of dark brown sugar
  • 8g of ground ginger
  • 5g of fine salt
2

While the pastry rests, make the white chocolate crumb. Preheat a grill to medium. Break up the chocolate and place on a tray. Grill until golden and caramelised on top, then remove from the grill and allow to cool a little. Break the chocolate up and place in the freezer

3

Dust a work surface with flour and roll out the pastry to around 1cm thick then line your 8cm fluted tartlets cases with it, ensuring there is a little overhang on each to account for shrinkage. Place in the freezer for 20 minutes

4

Preheat an oven to 170ºC/gas mark 3. Use catering grade cling film or tin foil to line the tarts and fill each one with baking beans or dry rice. Blind-bake for 7 minutes, then remove the baking beans and cling film and bake for a further 3 minutes until nice and golden brown. Leave to cool, then trim the sides if needed

5

As the tartlet cases are cooling you can make the white chocolate cremeux filling. Place the milk and cream in a pan, bring to the boil then take off the heat. Whisk the eggs until light and foamy, then pour a third of the heated cream over the eggs whilst continuing to whisk. Pour the egg mixture back into the pan and heat gently, stirring constantly until the custard coats the back of a spoon

  • 100g of whole milk
  • 100g of double cream
  • 80g of eggs
6

Squeeze the water out of the gelatine sheet and stir into the custard until completely dissolved. Set aside

  • 1 sheet of gelatine, bloomed in cold water
7

Break up the white chocolate into small pieces and place in a bowl. Pour the warm custard over the chocolate and use a hand blender to blitz the mixture until very smooth. Pass through a fine sieve then mix in the ground ginger and orange zest. Transfer to a piping bag and reserve in the fridge until needed

8

To serve, blitz the frozen caramelised white chocolate to a crumb in a blender. Pipe the white chocolate cremeux into the tartlet cases and sprinkle with the crumb. Top with a rocher of ice cream decorated with the diced stem ginger

First published in 2022
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