No Bake Ginger Chocolate Tart

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.

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.

 1 packet Arrowroot Biscuits
 100g Condensed Milk
 120g Butter
 1 Tbsp Golden Syrup
 3 tsp Mrs Rogers Organic Ginger
 100g Milk Chocolate
 100g Dark Chocolate
1

Line and grease your tin. Using a food processor, grind the biscuits into a fine crumb. Add 2 teaspoons of the ginger and mix.

2

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.

3

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.

Category

Ingredients

 1 packet Arrowroot Biscuits
 100g Condensed Milk
 120g Butter
 1 Tbsp Golden Syrup
 3 tsp Mrs Rogers Organic Ginger
 100g Milk Chocolate
 100g Dark Chocolate

Directions

1

Line and grease your tin. Using a food processor, grind the biscuits into a fine crumb. Add 2 teaspoons of the ginger and mix.

2

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.

3

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.

No Bake Ginger Chocolate Tart