Dark Chocolate and Baileys tart, ginger rhubarb compote, honey nutmeg cream

Dark Chocolate and Baileys tart, ginger rhubarb compote, honey nutmeg cream

 

Ingredients

4 Pastry tartlet cases

180g Dark chocolate chopped

25g Butter

250ml Double cream

30ml Baileys

100g Rhubarb

200g Castor sugar

10g Ground ginger

200ml Double cream

50g Honey

1 Pinch ground nutmeg

1 sprig mint

 

Method

Place the chocolate into a metal bowl, heat up the 250ml double cream and butter when hot whisk into the chocolate until sooth add the baileys then pour into the pastry cases place into the fridge allow to set for 30 minutes

Put 100ml water and castor sugar into a pan reduce to a syrup the chop the rhubarb and place into the syrup with the ground ginger cook out until soft

Whip the cream until stiff add the honey and nutmeg

To serve place the rhubarb on the plate then the tart put a quenelle of honey cream on top garnish with mint and dust with cocoa.