METHOD

FOR THE TART PASTRY

Preheat the oven to 180°C. Start by making the dough. Beat the egg yolks in a bowl until light and creamy then add the vanilla paste. 
To make by hand: Sieve the flour into a large bowl. Add the icing sugar and rub in the butter with tips of your forefingers and thumbs. Gently mix the egg together with the flour mixture to form a dough. Kneed just enough until the dough comes together, cover in cling film and rest in the fridge for at least 1 hour. 

To make in a food processor: Cube and chill the butter in the fridge. Place the flour, icing sugar and butter into the bowl of the food processor. Pulse until the butter is incorporated into the dry ingredients and you have a sandy mixture. Add the egg yolks with the motor running until it forms a smooth dough. Wrap and chill in the fridge for at least an hour.

To make the tart cases: Remove the dough from the fridge and allow to come up to room temperature. Roll out the dough on a lightly floured work surface to 3mm in thickness, then carefully line your pastry cases (we use approx 8cm cases). Blind bake for 12 minutes
Remove the blind bake mix and return to the oven for a further 10 minutes or until and golden brown. Remove to cool. Reduce the oven to 110°C and while the pastry is cooling begin to make the filling.

CHOCOLATE AND STEM GINGER FILLING

Put the double cream into a saucepan and bring to the boil. Remove from the heat.
Beat the eggs and pour them slowly into the cream mix, whisking continually until the two are well combined. Now add the stem ginger syrup and chopped stem ginger pieces.
Chop the chocolate into small pieces and put it into a large bowl. Pour the the warm egg and cream mixture over the top and mix gently with a spatula until the chocolate is completely melted and the mix is smooth.

Place the precooked tart shell or shells on a tray in the oven and then carefully pour the chocolate mixture into the case, up to just a few millimetres from the top.
Cook for 8-10 minutes or until the tarts are gently set and firm. It may take a few more minutes due to the depth of the tart and functionality of the oven.
Remove the tarts from the oven allow to cool at room temperature.

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MALTED MERINGUE SHARDS

Preheat oven to 110C. Prepare baking sheets by lining with non stick baking paper.
In the bowl of a stand mixer, combine egg whites, cream of tartar, and salt. Using the whisk attachment, whip on high until foamy.
As they’re whipping, combine the sugar and malt powder.
Slowly add in the sugar mixture – a little at a time – and continue whipping until stiff, glossy peaks form and the sugar is completely dissolved. (The mixture shouldn’t feel gritty at all)
Using a palette knife create a thin layer of meringue on your baking paper (approx 5mm thick). Sprinkle a little more malt powder on top.
Bake for 1 hour. Turn the oven off, keep the door closed, and allow them to cool for 2 hours. Carefully remove from the paper and carefully break into shards.
Remove from oven and allow to cool fully before transferring to an airtight container.

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TO SERVE UP

Place a tart on each of your plates. top with some ice cream and salted caramel popcorn, then balance some of the malted meringue shards around the outside. We also topped with a salted caramel sauce but this is optional!

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ENJOY!