WHITE CHOCOLATE AND GINGER TART

Preparation time 30 mins plus 1 hour chilling time Cooking time 15 mins Serves 6-8

250g gingernut biscuits, processed

to fine crumbs

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

125g butter, melted

250g tub mascarpone

200g good-quality white chocolate,

chopped

150ml thickened cream

1/2 tsp sea salt

125g punnet raspberries

Pepita praline, to serve (see

‘To make praline’, below) Long strips of orange zest, to serve Icing sugar, to dust

STEP 1 Lightly grease a 2cm deep, 22cm loose-bottomed round tart tin.

STEP 2 Combine biscuit crumbs, cinnamon and nutmeg in a large bowl. Add butter and mix well to combine. Press very firmly into base and side of prepared tin using the back of a teaspoon. Put in the fridge to firm up for at least 30 minutes.

STEP 3 Put mascarpone and chocolate in a heatproof bowl. Set it over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Heat, without stirring (stirring will thicken it to a sticky mess), for about 8-10 minutes, until mascarpone and chocolate are melted. Once melted, remove bowl from pan, stir gently to combine and set aside to cool completely.

STEP 4 Meanwhile, whip cream in a medium bowl until soft peaks form. Fold cream into chocolate. Spoon filling into biscuit case. Smooth top and sprinkle evenly with salt. Chill for 30 minutes or until filling is firm.

STEP 5 When ready to serve, remove tart from tin and place on a serving plate. Finish with a scattering of raspberries, pepita praline and orange zest, then dust with icing sugar.