Just because you’re in the kitchen, doesn’t mean things need to get hot…just a little bit spicy . This No Bake Ginger Chocolate Tart is a great recipe to make with the kids these school holidays, or just whenever.
Line and grease your tin. Using a food processor, grind the biscuits into a fine crumb. Add 2 teaspoons of the ginger and mix.
Melt 70g of the butter and add the condensed milk and golden syrup. Stir to combine and add to the crumbs. Mix. Create a base in the tin using the crumb mixture by pushing them down with your hands. Create a lip on the sides. Use a glass to press down really hard without breaking the crumb.
Melt the chocolates, 50g of butter and the rest of the ground ginger together. Pour on to the biscuits base. Place in the fridge for 2 hours until set.
Ingredients
Directions
Line and grease your tin. Using a food processor, grind the biscuits into a fine crumb. Add 2 teaspoons of the ginger and mix.
Melt 70g of the butter and add the condensed milk and golden syrup. Stir to combine and add to the crumbs. Mix. Create a base in the tin using the crumb mixture by pushing them down with your hands. Create a lip on the sides. Use a glass to press down really hard without breaking the crumb.
Melt the chocolates, 50g of butter and the rest of the ground ginger together. Pour on to the biscuits base. Place in the fridge for 2 hours until set.
