Easter Treats: Dark Chocolate & Ginger Tart, Almond & Ginger Crust, Cardamom Cream

Anna Barnett shows us how to whip up an indulgent storm

There is no better time to eat chocolate than Easter Weekend. In fact, it's practically the law the do so. With that in mind, we have this impressive chocolate tart that you can use to wow friends this weekend with thanks to Anna Barnett and Denby. Anna describes this decadent tart as “rich, indulgent and completely moreish”. The ginger in the crust combined with the cardamom cream makes for a perfect flavour combination, with a bit of an edge. 


Make six small tarts or one large

Preparation time: 15-20 minutes

Cooking time: 5 minutes

Chilling time: 1hr


  • 350ml Double Cream
  • Generous splash of full fat milk
  • 1 Tbsp caster sugar
  • 2 Tbsp Ginger syrup (taken from the stem ginger in syrup)
  • 200g Dark chocolate (70% plus) – Roughly broken
  • Knob of butter
  • 3 Balls of stem ginger (in syrup) – Roughly diced

Almond and ginger crust ingredients 

  • 250g Gingernut biscuits – Blitzed to a fine crumb
  • 50g Ground almonds
  • 50g Melted butter

Warm cardamom cream ingredients 

  • 250ml Double Cream
  • 3-5 Cardamom pods (depending how strongly flavoured you want the cream) – Thoroughly blitzed until a fine crumb
  • 5 Cardamom pod – Crushed


  • Begin by preheating the oven to 180 degrees Celsius. Next melt your butter and blitz your biscuits until you have a fine even crumb. Combine the biscuits, ground almonds and butter and press evenly into your tart case making sure it’s compactly and evenly pressed right into the edges (I find the removable base tins work best). Place on a baking tray and bake for 4-5 minutes or until the crust begins to darken slightly. Remove and allow to cool.
  • Next heat your cream, milk, sugar and ginger syrup until it just begins to boil then remove from the heat and add in the broken up chocolate. Stir or whisk until you have a smooth, thick chocolate sauce then add in your knob of butter and whisk again until glossy and smooth.
  • Once your pastry case or cases have cooled sprinkle in the chopped stem ginger sharing evenly across each tart or slice before gently pouring over the chocolate sauce right up to the top of the crust. Allow to cool for an hour or so then transfer to the fridge until you’re ready to serve.
  • For the warm cardamom cream place your cream in a saucepan over a medium heat and add the 5 crushed cardamom pods along with the blitzed cardamom. Simmer for 10 minutes then allow to cool and infuse for at least 30 minutes before pouring through a sieve. When serving heat your cream gently before serving alongside the tart. 
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