Chocolate and Fresh Fig Tarts – my chocolate indulgence for Easter!
Chocolate and Easter go hand in hand and magazines, food blogs and websites are bursting our of their seams with recipes containing the four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
After all what is not to love about chocolate, most probably the one sweet indulgence that has kept scientist going for years trying to figure out why it has such “feel-good” properties!
Much has been written about the significance of the egg during Easter celebrations and the most thorough research, I have found here. For me personally, Easter has a very different meaning and most probably the most important thing for me at Easter is that we as a family can get together and spend some time together over good food and of course lots and lots of chocolate!
To be quite honest with you, I’m not a big Easter egg fan, I love the little marshmallow eggs and have been guilty of eating far too many of those, but the hollow eggs are not doing it for me. Don’t get me wrong, I love chocolate, the darker the better and I have loads of recipes here to prove my affection for it! This chocolate pudding in a mug is so easy, so cheap and yet, it can stop the toughest chocolate craving in its tracks. Tell me, who can resist a chocolate eclair, certainly not me! For a midnight craving, I suggest you make loads of these Chocolate samoosas and keep them in the freezer. When the cravings hit you, just pop a few in the fryer and voila, all sorted!
Before I share my recipe for today’s tart, I want to share something else with you. My gran used to make flans, I don’t know how many of you are familiar with the flan, but basically it was a soft vanilla sponge base and had to be filled with either berry compote, caramel and banana or tinned peaches and cream. My gran however made a ginger tart. I would imagine the ginger tart filling was some kind of custard or something, but as children we HATED it! Nothing was worse than biting into a piece of tart and finding out halfway through the process “Gran caught you again!”, it was indeed ginger and not banana and caramel which was our favorite.
I am not quite sure if even today I could stomach that ginger flan, but I have grown to love ginger in all sorts of things and just to make it up to my gran, I added ginger to my chocolate tart!
Chocolate Tart with Fresh Figs
Makes 1 big 25 cm tart or 6 smaller ones
For the crust
2 x 200 g ginger biscuits
50 g crystallized ginger (optional)
80 g butter – melted
Place the ginger biscuits and crystallized ginger in a food processor and process until you have fine crumbs. Press the crumbs into a 25 cm loose bottom tart pan or 6 individual pans. Place the tart bases in the fridge to harden slightly.
For the filling
300 g dark chocolate
375 ml cream
30 ml chopped preserved ginger (optional)
Place the chocolate and cream in a bowl over simmering water and allow to melt until smooth. Beat the eggs with a fork and stir into the chocolate mixture. If you are adding the ginger, now is the time to add it. Pour the chocolate mixture into the tart bases and bake for 20-25 minutes until the tart still has a slight wobble in the center. Allow to cool in the oven, with the oven door open. Serve with sliced, chilled figs.