Ginger & chocolate tart

Ginger & chocolate tart

Total: 38 Min. | Active: 20 Min.
Nutritional value / piece: 255 kcal
, Fat: 14 g
, Carbohydrate: 29 g
, Protein: 3 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Super-quick tart mixture

120g white flour
200g sugar
3 fresh eggs
50g ginger, finely grated
125g butter
100g white chocolate, broken into pieces

To bake

icing sugar to dust
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

Super-quick tart mixture

Place the flour, sugar, eggs and ginger in a bowl, beat with a whisk.

Melt the butter and chocolate in a pan over a low heat, stir into the mixture. Transfer the tart mixture to the prepared tin.

To bake

Approx. 18 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool a little, remove the tin frame, slide the tart onto a cooling rack, leave to cool, dust with icing sugar.

Good to know
Note: The tart should still be very gooey inside.
Shelf life: Wrap in cling film and keep in the fridge for approx. 1 day.


Peeling ginger

Peeling ginger

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