Chocolate and ginger tarts recipe
 The chocolate tarts make a quick and easy dessert. Make it even easier by using ready-made tart cases. plain flour, for dusting375g/13oz ready-made shortcrust pastry 250g/8oz dark chocolate, roughly chopped 250ml/8floz double cream 75g/3oz stem ginger, finely chopped plain flour, for dusting 375g/13oz ready-made shortcrust pastry 250g/8oz dark chocolate, roughly chopped 250ml/8floz double cream 75g/3oz stem ginger, finely chopped Method Preheat the oven to 200C/400F/Gas 6.Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess.Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool. Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick. Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish. Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess. Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess. Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool. Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool. Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick. Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick. Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish. Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish. Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger. Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger.