Lemon grass, lime leaf and ginger chocolate tart with white chocolate-filled lychees

Method

1. Preheat the oven to 150C/gas 1. Place the chocolate, cream, lemon grass, ginger, lime leaves and lime juice into a metal bowl and heat over a pan of gently simmering water, until the chocolate has melted. Stir until the mixture is smooth.

2. Remove the bowl from the heat and leave the mixture to cool.

3. Whisk the egg yolks into the mixture, one at a time.

4. Pour the mixture into the pastry case and cook for 5 minutes, or until just set and shiny. Cool and then refrigerate until ready to serve.

5. For the lychees: melt the white chocolate with the lime leaves in a bowl set over a pan of gently simmering water.

6. Remove from the heat and leave to cool. Spoon the mixture into a small piping bag, and squeeze into the centre of the lychees. Refrigerate until chocolate is set.

7. Dust the tart with cocoa and serve with the chocolate lychees.

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Ingredients

For the tart

1 large pre-cooked pastry tart case
275g dark chocolate, broken into small pieces
275ml double cream
4 stalks Lemon grass, broken into small pieces
3 tsp ground ginger
3 lime leaves, very finely chopped
1 lime, juice only
6 egg yolks

For the lychees

1 small can lychees, drained
250g white chocolate, broken into small pieces
2 lime leaves, finely chopped
Cocoa powder, for dusting

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