Todays post has been something I have been dreaming about for the last week.. I could actually taste the flavours of the chocolate & ginger in my mouth, even before I baked this tart! The web was full of recipes that included a chocolate pudding base with meringue on top but I wanted it to taste like lemon meringue pie.. just without the lemon.. but instead chocolate & ginger.. (if that even makes sense..).
Finalmente encontré una receta que utiliza leche condensada y se hace de la misma manera que hago mi pastel de merengue de limón .. no tenía el sabor del jengibre pero yo ya sabía que quería que el sabor del jengibre se incorporase a la corteza .. sobre esto, estoy súper emocionada .. Hice algo que creo que realmente salió delicioso ..
I finally found a recipe that uses condensed milk and is made the same way that I make my lemon meringue pie.. it didn´t have the flavour of ginger but I already knew that I wanted the ginger flavour to be incorporated in the crust.. about this I´m super excited.. I made something that I think really came out delicious..
En lugar de utilizar galletas de jengibre, derretí azúcar moreno con un poco de agua en una cacerola y luego añadí jengibre molido a ella .. El sabor del jengibre era muy fuerte, pero una vez emparejado con la dulzura de la capa de chocolate, se equilibra a la perfección .. la nitidez del jengibre cortado justo a través de la dulzura del chocolate con .. (Estoy enamorada de esta combinación!).
Instead of using ginger biscuits, I melted brown sugar with a bit of water in a sauce pan and then added ground ginger to it.. The taste of the ginger was quite strong but once paired with the sweetness of the chocolate layer, it balanced out perfectly.. the sharpness of the ginger cut right through the sweetness of the chocolate.. (I´m in love with this combination!!).
Imagínense .. galleta crujiente con un toque suave de sirope de jengibre, cubierto con una capa de chocolate con leche condensada .. es increíblemente dulce (este postre es para alguien con un paldar dulce .. como a mí me gusta en mis postres .. (no es por eso que se llama postre ..)
The recipe calls for 3 egg yokes to make the chocolate layer part but after a night in the fridge it still didn´t set the way I wanted it to..so I needed to re-do it.. this time I added a tablespoon of cornstartch (mixed with a bit of water) and included it in the pot when the recipe called for the chocolate layer ingredients to be heated up together.. this worked out perfectly and therefore I´m including it in my recipe to you..
Just imagine.. crunchy biscuit flavoured with a soft hint of ginger syrup, topped with a chocolate layer infused with condensmilk.. that is amazingly sweet (this dessert is for someone with a sweet tooth.. just the way I like my desserts.. (isn´t that why it is called dessert..)
VERSIÓN en ESPAÑOL
For the crust:
- one pack of digestive biscuits
- 150g of melted butter
- infused brown sugar & ginger syrup (100ml water & 100g of brown sugar & 1/2 teaspoon of ginger, heat until all the sugar and ginger has melted and is well incorportated).
Mix all the ingredients well together and layer a pie tin, make sure you use a glass to press down the crust firmly in the pie tin. Leave in the fridge to cool.
For the chocolate layer:
- 3 egg yokes (leave the whites on the side for the meringue)
- 2/3 cups of cocoa powder (without sugar)
- 1 tin (400g) condensed milk
- 75g butter without sal
- 1/2 cup of water
- 1 teaspoon vanilla extract
- 1 tablespoon cornstartch (mixed with a little water to make a paste)
Beat the yolks until well blended, then set aside. Heat the butter in a medium-size saucepan over low heat until it melts. Add the cocoa, condensed milk, and water and stir constantly with a large spoon or a wire whisk until smooth. Stir in the yolks, cornstartch mixture and vanilla essence until smooth and thickened. Remove from the heat. Beat out any lumps that might have formed. Pour the filling into the pie crust.
- 3 egg whites
- 1/4 cup of sugar
Pre-heat the oven to 350°F/174ºC. Beat the egg whites with an electric mixer until soft peaks form. Add the sugar a little at a time and continue beating on high speed until shiny, stiff peaks form and all of the sugar has dissolved. Mound in the center of the pie, then spread it evenly around the edge of the inner crust, sealing the meringue to the crust. I used a piping bag to create my look. Bake until the meringue is golden, it takes about 8 to 10 minutes. Let cool completely on a wire rack. Leave to cook completely, to ensure your pie has enough time to set properly.
Espero que les haya gustado este post .. por favor deje un comentario abajo con sus puntos de vista, etc.; me encantaría saber de usted :-)
Que tengan una súper semana!!!
I know this wont be the last time that I use this flavour combination and I already have an idea for a Christmas recipe with these 2 main flavours.. watch this space ;-)
Have a super week!!!