Thursday, January 27, 2011

Walkers' Ginger Chocolate Tartelettes

When the generous folks at Walkers offered me the opportunity to blog about their Biscuits and Oatcakes, I jumped at the chance. After all, what's better than blogging about the things you love? 

I became smitten with Walkers while I was flying London trips.  I would bring home my family's favorite biscuits. Heaven forbid we should live without Walkers' Oatcakes, Stem Ginger Biscuits, Shortbread Petticoats or those yummy Butter Digestive Biscuits.  Now these are all available on line at It's nice to know you no longer have to travel to the UK to get the Walkers you love! 

One of my favorite pie crusts is made with the Stem Ginger Biscuits. Full of the sharpness of ginger, these biscuits are a top notch pie crumb ingredient.
It's a fairly simple recipe. Crumbs, sugar, powered ginger and butter. Press it into your pan and bake with or without your filling. Baking without the filling ensures a crunchy crust.  Tartlettes are a favorite at our house, so I usually make a dozen and always try to smuggle a few to the neighbors.
These bittersweet ginger tartelettes are very rich and addictive, so be warned! The ginger flavor of the crust marries well with the dark chocolate ganache. A dollop of whipped cream and the bite of candied ginger makes for a wonderful presentation.

Walkers Stem Ginger Tartelettes

Walkers Stem  Ginger Biscuits Crust

For 12 tartelettes 
1 1/2 cups finely ground Walkers Stem Ginger Biscuits
1/4 cup sugar
1 teaspoon ground ginger
6 tablespoons unsalted butter, melted

Preheat the oven to 350 degrees F.
Grind the cookies finely in a food processor, or place the cookies in a plastic bag and pound with a rolling pin until finely crumbled.
Stir in the sugar and ginger, blend well. Add the melted butter and toss making sure to moisten all the crumbs. Press into a tartelette pan. If you are using tartelette shells, making a once the crumbs are patted into the shell, place another tartelette shell of the same diameter on the top and press to evenly distribute the crumbs.

I baked the tartelette for 10 minutes at 350 degrees to dry the crust out and to keep it crunchy. 
Bittersweet Chocolate Ganache

Honestly, I just throw my ganache together. Here's a basic recipe you can change to your hearts delight. 

The ratio is 2:1 for chocolate and liquids.

12 ounces bittersweet chocolate
6 ounces heavy whipping cream
If you can find it, 2 tablespoons of The King's Ginger Liqueur makes a lovely accent
when added to the ganache.
Place the chocolate in a food processor and chop finely. Bring the cream to a boil, and pour it over the chocolate through the feed tube, while the processor is running. Allow to thicken.
Pour into a bowl and spoon or pipe into the shells.
If you are making the ganache by hand, chop the chocolate and place it in a bowl. Pour the boiled cream over the chocolate and allow to rest for 1 minute. Whisk the chocolate and cream together until the chocolate is melted and smooth. 
Spoon or pipe the ganache into the tartelette shells and allow to cool. 
Garnish with whipped cream and diced candied ginger.
Stay tuned for more Walkers recipes.

All recipes and Texts are property of The Gypsy Chef.