Chai Infused Chocolate Tart

Biscuit Crust

• 175g digestive biscuits
• 85g unsalted butter, melted

Chai Infused Ganache 

• 340g good quality dark chocolate (70% cocoa solids), roughly chopped
• 240ml double cream
• 1 stick of cinnamon
• 4 cardamom pods
• 2 cloves
• or 1 really good chai tea bag
• 55g butter, cut into small pieces
• 50g cocoa powder or icing sugar for dusting

Method

1. Crush digestive biscuits, you can either put them in a zip lock bag and bash with a rolling pin or put them in a food processor and grind until finely broken down.
2. Transfer the crumbs to a medium bowl and pour in the melted butter. Mix until they are combined.
3. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan.
4. Place it in the fridge for 30 minutes to firm up or bake the crust at 180ºC for 5 minutes. Leave to cool completely.

Chai Infused Ganache

1. In a heatproof bowl, place chopped dark chocolate and put to one aside.
2. Add the cream into a small saucepan and add the cinnamon, cardamom and cloves (or tea bag if using). Put the heat on and simmer gently over a medium heat to infuse.
3. Add the butter to the cream and bring to a low boil. (Infuse with the spices for about 20-30 minutes).
4. Remove from the heat and sieve the infused cream over the chocolate.
5. Let stand for 1 minute and then stir the mixture until all the chocolate melts and turns shiny and smooth.
6. Pour mixture over chilled crust and refrigerate until it sets (at least 4 hours).
7. Dust with coco powder or icing sugar before serving. Cut the tart with a hot knife.

Served with

Whip up some double cream until you have soft peaks, serve with the tart with a little dusting of cinnamon powder.