White Chocolate and Ginger Tart with Summer Berries and Chopped Pistachios
With The Championships Wimbledon about to start it’s the best excuse for a new take on the strawberry tart. My tart recipe is a mix of sweet white chocolate and ginger, topped with fresh fruit and chopped pistachios added for crunch.
Anyone for tennis and a slice of tart?
It is definitely a tart for those of you with a sweet tooth but the fresh fruit and nuts really do help make it an absolutely delicious treat!
White Chocolate and Ginger Tart with Pistachios
- 400 g custard creams
- 150 g unsalted butter
- 300 g white chocolate
- 250 ml double cream
- 2 teaspoons of ground ginger
- 2 teaspoon of unsalted butter
- 250 g strawberries
- 100 g blueberries
- 80 g pistachios – shelled and chopped up
- a few mint leaves
In a blender or food processor grind up the biscuits until they’re crumbs.
Melt the butter and add to the biscuits and mix together.
Spoon the mix into the tart tin and push down to make the base and into corners.
Pop it in the fridge for 30 minutes to set while you make the ganache.
In a pan warm up the double cream until it starts to bubble. Don’t let it boil and then remove from the heat.
Add the chocolate pieces with the 2 teaspoons of butter and ground ginger.
Take the biscuit case out of the fridge and pour the chocolate mix in.
Pop it in to the fridge and until set, approximately 30 minutes to 1 hour.
Remove from the fridge 5-10 minutes before you need it.
Cover the tart with strawberries, blueberries a few mint leaves and sprinkle the chopped up pistachios over the top.
Serve and enjoy
You could serve it with cream or ice cream but I think it works pretty well without!