Difficulty: Easy - for beginners
Dietary guidance: v n
For the base:
200 g gingernut biscuits
100g marg or butter
1 tbsp golden syrup or honey
0.5 tsp chilli powder
For the filling:
150g plain chocolate
75g buttery marg or butter
100g golden caster sugar
50g plain flour
For the topping:
50g plain chocolate
1 - Line the base of a 7" spring-form cake tin and grease the sides with marg.
Put the gingernut biscuits into a large bowl and crush to crumbs using the end of a rolling pin.
Stir in the chilli.
Melt the marg and syrup in the microwave (approx 40 seconds).
Pour over the crushed biscuits and mix.
Spread the mixture over base of the tin and press down with the back of a spoon, creating an inch-high wall up the sides.
Put in the fridge to chill for a minimum of half an hour.
2 - Heat oven to 180°C / Gas Mark 4.
Melt the chocolate and the marg in the microwave (40sec, stir then 20sec bursts until melted).
Stir in the sugar. Then stir in the flour.
Allow to cool a little before stirring in the eggs. Don't beat too hard, just enough to mix them in.
The mixture will be gloopy and glossy.
3 - Pour mixture into the chilled base. Bake for 25 - 35 minutes.
The tart is ready when the chocolate filling is set but still with a slight wobble.
4 - To finish, melt the remaining chocolate (40 sec in microwave) and pour over the top of the tart. Smooth it very gently with the back of a spoon (be careful not to drag because the delicate top will crack).
- Don't use expensive plain chocolate - it's too bitter. Use a cheaper bar with around 55% cocoa solids (Cadbury Bournville or supermarket own-brand is fine).
- I use Clover or a buttery margerine - less fat but still tastes good.
- In baking, it's rarely a good idea to stir raw eggs into a hot mixture... mmm, scrambled eggs. Hence why you should allow the melted chocolate mixture to cool a little before adding the eggs.