Ingredients

Method

For the base:
• 1 x 125 g packet Woolworths ginger biscuit Chuckles, crushed
• 280 g ginger biscuits, crushed
• 80 g butter, melted
For the filling:
• 300 g Lindt dark chocolate, chopped
• 400 g Lindt milk chocolate, chopped
• 3 cups cream
• ¼ t ground ginger
• ¼ t ground cinnamon
• 1 t vanilla essence
• Woolworths Ginger biscuit Chuckles, to decorate

Method

Ingredients

1. Grease a 25cm loose-bottomed tart tin with butter or non-stick cooking spray.

2. To make the base, mix the Chuckles with the ginger biscuits and the butter until fully combined, then press into the base of the tin and up the sides. Use a flat-bottomed measuring cup to create a flat base, and to create a compact wall up the sides, guiding it with a finger, then set aside.

3. To make the filling, place the chocolate in a bowl. Heat the cream in a saucepan to just below boiling point, then remove from the heat and pour over the chopped chocolate. Allow to stand for 1 minute. This is an important step – the heat of the cream needs to melt the chocolate before you begin stirring.

4. Add the ginger, cinnamon and vanilla, then whisk from the centre until fully combined.

5. Gently pour the chocolate over the prepared base. Save any leftover filling for drizzling over ice cream. Set aside to cool completely before placing in the fridge to set overnight. Remove from the fridge 10 minutes before serving. Just before serving, decorate with extra Chuckles.

Cook’s note: The quality of the chocolate that you use will make a big difference. We used Lindt. You can also make this tart with only milk chocolate (equal parts milk chocolate and cream), or only dark chocolate (equal parts dark chocolate and cream – though this is very intense, and yields a slightly harder filling) – if you prefer.

Find more chocolate biscuit recipes here. 

Photograph: Shavan Rahim
Production: Saadiyah Hendricks and Bianca Strydom