These fennel and ginger chocolate tarts have a crisp pastry base filled with a sweet and fudgy chocolate ganache. Subtle notes of anise combine with the warming ginger in a surprisingly delicious way. A lovely dessert recipe to delight your dinner guests.
Weigh the flours and pour into a large mixing bowl.
30 g wholemeal spelt flour, 150 g plain flour (all purpose flour)
Throw in the butter and cut into small pieces with a knife.
100 g unsalted butter fridge cold
Rub the butter and flour between your finger tips until the mixture resembles breadcrumbs.
Add the egg yolk and water.
1 egg yolk, 1½ tbsp cold water
Stir with a round bladed knife until mixed, then bring the dough together with your hands to form a ball.
Place the dough in a plastic bag and chill in the fridge for half an hour.
Roll the pastry out to about 2 mm and cut into rounds to fill eight 10 cm tart tins.
Prick the bottoms with a fork and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 10 minutes or until lightly golden.
Chocolate Filling
Grind the fennel seeds into a powder with a pestle & mortar.
¼ tsp fennel seed
Chop the crystallised ginger into slithers.
20 g crystallised ginger
Melt the butter and sugar together in medium sized pan over a gently heat. Once melted, simmer for 3 minutes then add the cream.
100 g unsalted butter, 100 g soft brown sugar, 100 g double cream (heavy cream)
Continue to simmer for a further 4 minutes.
Break the chocolate into small pieces and add to the pan. Stir until smooth.
100 g dark chocolate
Stir in the fennel and ginger.
Pour the ganache into the pastry cases and leave to set.
Serve with raspberries.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.