BITTER CHOCOLATE AND GINGER TART WITH CINNAMON CRUST

Preparation Method :

• Preheat oven to 190°C / 375°F / Gas mark 5.
• Blend the ground cinnamon with flour and butter until mixture resembles breadcrumbs. Add icing sugar, egg yolk and water. Blend until dough comes together in a ball.
• Wrap in clingfilm and chill for about 20-30 minutes. Roll out pastry on a floured surface and use it to line a flan tin.
• Line pastry with the waxed paper, fill with baking beans and bake for 20-22 minutes, remove beans and paper after 12-15 minutes.
• Remove tin from oven and reduce temperature to 150°C / 300°F / Gas mark 2.
• The Filling: Melt chocolate with finely chopped preserved stem ginger and butter in the microwave on low for about 3-5 minutes. Stir until smooth.
• Beat eggs, egg yolks and brown sugar in a separate bowl. Fold into melted chocolate mixture.
• Whisk cocoa powder in hot water, fold into chocolate mixture until combined.
• Pour filling into crust and bake for 10 minutes or until filling is just set. Serve topped with chopped toasted hazelnuts.