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.