A couple years ago, I made a version of these dark chocolate and ginger tarts for my birthday party. I loved the flavor combination of chocolate and ginger, which is a classic combo in Britain. Originally, I made these tarts in a muffin pan, but I found that to be too deep. The shallow, loose-bottomed tart pans work much better, since the chocolate filling isn’t so thick and rich. I’ve also added a little ground ginger to the pastry to give another twist.
One of the great features of these little tarts is that they can be easily made up to a day in advance, and just kept in the fridge until needed. There are also quite a few ways you can decorate them, so let your imagination go free! A drizzle of warmed-up raspberry jam, a dusting of icing sugar, and a sprinkle of chopped candied ginger will really make these extra special. Whipped cream goes particularly well with these chocolate and ginger tarts!
Can you pass up a mouthful of soft, rich chocolate ganache with a hint of ginger? If you haven’t tried this flavor combination, I encourage you to do so!Print
Satisfy your chocolate craving with these dark chocolate and ginger tarts! These delightful pastries are filled with candied ginger and homemade chocolate ganache, making them a perfect ending to a dinner party.
For the Pastry
- 1 lb. 1 oz sweet shortcrust pastry, with 2 teaspoons ground ginger added to the flour (480g)
For the Filling
- scant 1/2 cup candied ginger, chopped (60g)
- 1 cup heavy whipping cream (250 ml)
- 7 ounces dark chocolate chips (200g)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, finely diced (50g)
For Decoration (Optional)
- Icing sugar, to dust
- Finely chopped dark chocolate
- Candied ginger, chopped
- Seedless raspberry jam, warmed
- Whipped cream
Preparing the Tart Shells (25 minutes + 20 minutes baking + cooling)
- Roll out the chilled pastry to a little less than 1/8 inch thick. Line seven 4-inch, loose-bottomed tart pans with the pastry, prick the bases with a fork, and chill for 20 minutes. (Check out this article for step-by-step photos on lining a tart pan.)
- Preheat the oven to 400 F and put in a large cookie sheet to preheat. Blind bake the tarts with parchment paper and beans for 10-13 minutes. Remove the paper and beans and bake the pastry until fully cooked and golden brown, about 8-11 minutes more.
- Let the tarts cool for 5 minutes on a wire rack, then remove the shells from the pans and let them cool completely on a wire rack as you make the filling.
Making the Filling (15 minutes)
- Chop the candied ginger into small pieces and evenly sprinkle it on the tarts.
- To make the chocolate ganache filling, heat the cream in a small saucepan over medium-low heat until just barely simmering. Remove the cream from the heat and whisk in the chocolate until fully combined. Stir in the vanilla extract and gradually add the finely diced butter, stirring until well blended. Pour the warm ganache into a 2-cup jug with a spout.
Assembling & Chilling the Tarts (5 minutes + 1 hour chilling)
- Pour the ganache evenly among the tarts.
- Place the tarts on a platter or small cookie sheet and chill uncovered for 1-2 hours, until the chocolate is fully set.
- Serve the tarts cool or at room temperature with any desired decorations. Refrigerate leftover tarts in an airtight container.
- These dark chocolate and ginger tarts can be made up to a day in advance.
- There are many ways to decorate these simple tarts. Feel free to experiment!