Baked Chocolate and Apricot Ginger Tart

Tart case
1 Sift dry ingredients in a bowl. Crumble in the butter using your fingertips to
create a sandy texture.
2 Add egg and egg yolk and mix again to form a dough. Knead the dough lightly
and rest the dough in the chiller.
3 Roll the dough to 2mm thickness and line on a tart ring.
4 Blind bake the tart case at 170 degrees for about 20 mins.

Chocolate ginger cream
1 Boil cream and milk. Turn off heat and add grated ginger. Leave to infuse
for 20 mins.
2 Strain the mixture and pour into melted Van Houten Professional Signature Dark Chocolate. Mix well.
3 Whisk egg yolks and sugar and mix in the chocolate mixture.
4 Place the apricot on the half baked tart casing and pour the chocolate cream.
5 Bake at 150 degrees for 20 mins.
6 Remove from oven and sprinkle some crumble on top.
7 Continue to bake at 170 degrees for 25 mins.
8 Once cool down, dust with some cocoa powder.

Chocolate crumble
1 Cream butter and sugar. Add sifted dry ingredients.
2 Mix well to form a crumble dough.