White chocolate and stem ginger tartlets

by Tom Booton
Return to Recipe
Print

Ingredients

Dairy

  • 200g of butter, chilled and diced
  • 100g of whole milk
  • 100g of double cream

Store Cupboard

  • 250g of T55 flour, plus extra for dusting
  • 70g of Demerara sugar
  • 70g of dark brown sugar
  • 80g of eggs
  • 170g of white chocolate, Tom uses Valrhona Ivoire
  • 200g of white chocolate, Tom uses Valrhona Ivoire

Spices & Dried Herbs

  • 8g of ground ginger
  • 5g of fine salt
  • 2.5g of ground ginger

Speciality Ingredients

  • 1 sheet of gelatine, bloomed in cold water

Fruit & Vegetables

  • 1 orange, zested

Salad & Fresh Herbs

  • 5 tsp stem ginger, diced into neat 5mm cubes

Frozen

  • vanilla ice cream, or white chocolate ice cream