Dark & white chocolate cardamom swirl tart
Want to leave out the cardamom? Simply heat the cream and sugar together at the start of step 4.
Cuts into 12-15 slices Prep 30 mins plus cooling and at least 4 hrs chilling Cook 20 mins FOR THE GANACHES
7 cardamom pods
400ml double cream
100g white caster sugar
200g bar white Belgian chocolate
180g pack very dark chocolate
25g unsalted butter, cut into small pieces and softened
1 tsp vanilla extract
150ml whole milk
FOR THE BASE
200g dark chocolate digestives
75g unsalted butter, melted, plus extra for the tin
3 tbsp caster sugar
1 Crush the cardamom pods with a pestle and mortar, then put the seeds and the husks in a medium pan. Pour in the cream and sugar, stir, then heat gently until the cream begins to simmer. Remove the pan from the heat and leave to infuse for 30 mins.
2 Meanwhile, finely chop the white chocolate in a food processor, then tip into a medium bowl. Repeat with the dark, tip this into another bowl and add the butter. Season each chocolate with a pinch of salt.
3 Heat oven to 180C/160C fan/gas 4 and lightly butter a 23cm fluted tart tin or springform tin. Without cleaning the processor, tip in the digestives and pulse to fine crumbs. Pulse in the melted butter and sugar until the mixture looks like wet sand, then press firmly into the base of the tin. Bake for 10 mins on a baking sheet, then cool.
4 When the base is cold, reheat the infused cream then strain half over the white chocolate, and stir. Add the milk to what is left in the pan, reheat, then strain this over the chopped dark chocolate and butter, and stir. Both chocolate batches will melt in a few mins.
5 Pour all but about 3 tbsp of the dark chocolate ganache over the biscuit base. Chill for 15 mins until just set, then cover with the white chocolate ganache. Using the reserved cacao mix, drop six dollops on top like a clock face, and one in the middle. Use a skewer to swirl the colours together. Chill for at least 4 hrs (ideally overnight) for firmess. Remove 30 mins before serving.
PER SLICE (15)
455 kcals, fat 34g, saturates 20g, carbs 33g, sugars 26g, fibre 1g, protein 4g, salt 0.3g