There is no pastry in this tart – instead the crust is made of crushed ginger biscuits pressed into the base of the tin and baked in a hot oven to give it extra crunch and flavour. The filling is a combination of a baked rich chocolate custard with stem ginger. This is absolutely amazing when served warm with a lot of whipped cream.
Eric Lanlard’s Afternoon Tea
For the base
350g (12oz) ginger biscuits
70g (2 ½ oz) unsalted butter, melted
For the filling
470ml (17fl oz) milk
150g (5 ½ oz) dark chocolate, 70% cocoa
solids, chopped
3 egg yolks
100g (3 ½ oz) golden caster sugar
60g (2 ¼ oz) cornflour
2 tsp vanilla bean paste
pinch of salt
3 balls of stem ginger, chopped
Master pâtissier and baker to the stars Eric Lanlard returns with a gorgeous new book crammed with more than 80 deliciously achievable recipes for the perfect afternoon tea.
Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease a 20cm (8in) diameter, 4cm (1 ½ in) deep fluted tart tin.
To make the base, put the biscuits into a food processor and whizz to form crumbs, then add the melted butter and combine. Tip into the prepared tin. Using a spoon and your fingers, smooth out the crumbs to form an even layer in the bottom and up the sides of the tin. Bake in the oven for 10 minutes, then leave to cool completely.
To make the filling, put the milk and chocolate in a medium heavy-based saucepan and heat gently until the chocolate is melted.
In a heatproof bowl, whisk the egg yolks, sugar, cornflour, vanilla paste and salt together until pale and fluffy. Gradually whisk in the chocolate mixture, then pour the custard into a jug.
Cover the cooled biscuit base with the chopped stem ginger, then pour over the custard right up to the edges of the tin. Bake in the oven for 30–35 minutes until set. Remove from the tin on to a serving plate and leave to cool, then chill in the refrigerator for a couple of hours. Serve at room temperature with lots of whipped cream, if liked.
