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WITH BERN THE CHEF bernthechef.com.au

CHOCOLATE & GINGER TART

Preheat the oven to 160 Celsius BASE • 200 grams plain Marie biscuits • 3 tablespoons light brown sugar • 100 grams unsalted butter, melted Combine the biscuits and sugar in a food processor and pulse to fine crumbs. Drizzle in the melted butter and pulse to combine. Press the crust into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake til crust is set and golden, about 12 minutes. Cool completely. FILLING • 300 grams bittersweet chocolate, finely chopped • 250 mls double cream • 120 grams unsalted butter, cut into pieces • 100 grams of crystallized ginger, cut into small pieces • 150 grams of slivered almonds, toasted to golden brown (keep 2 tablespoons aside for garnish) • 1 tsp ground ginger & ½ a tsp ground cardamom • 1 pinch of flaky sea salt - Combine the chocolate, cream, ground ginger, ground cardamom & butter in a small saucepan and cook over low heat, stirring until the chocolate melts, about 5 minutes. Stir until smooth. Fold in the almonds & crystallized ginger. Pour into the cooled tart shell, sprinkle over the flaky sea salt and remaining toasted almond slivers and refrigerate until set, at least 3 hours. - Remove from the fridge 30 minutes before serving. Serve with thick Greek yoghurt. The tang of the yoghurt goes very well with the rich tart, as well as being a little healthier.

LIME & PAPRIKA BUTTER

• 400 grams of soft unsalted butter • 1 lime zested & juiced • 1 tablespoon of olive oil • 1 teaspoon each of smoked paprika, ground fennel, ground cumin and flaky sea salt - Cream the butter in a mixing bowl with a wooden spoon till spreadable, add the lime zest, juice & flaky sea salt. Have a silicon spatula ready. In a small pan, heat the olive oil on medium and add the spices (20 seconds at most). Stir till toasty warm & fragrant. As soon as the spices are hot, scrape the oil & spice mixture into the butter, and fold the spices into the butter. Spoon into glass container, and chill in the fridge. Smear over a steak, over grilled vegetables or on a cheese toastie.

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