For the pastry
175g plain flour
100g caster sugar
30g Divine Cocoa Powder
100g unsalted butter
2 eggs beaten
For the filling
300g Divine Dark Chocolate
250ml double cream
1 vanilla pod, split
30g stem ginger
For the ganache
125g Divine Dark Chocolate
30g unsalted butter
125ml double cream
1 tbsp. ginger syrup
Pre heat the oven 180 C/ 350 F/ Gas Mark 4
Use a 25cm 2.5cm deep fluted flan tin.
Sift the flour sugar and cocoa into a bowl. Add the butter cut into small pieces and rub into the flour until like breadcrumbs Stir in the eggs and mix with a fork to form a soft dough. Wrap in cling film and chill for an hour.
Grate the dough using a coarse grater and press across the base and up the sides of the flan tin. Scatter the base with chopped ginger and chill for 20 minutes.
Melt the chocolate over a saucepan of hot water until melted, remove the bowl from the heat. Beat the eggs in a bowl. .Place the milk and cream in to a saucepan and bring to the boil. Using a whisk pour the milk on to the eggs whisking all the time and whisk in the chocolate.
Remove the pastry shell from the refrigerator place on a baking sheet and pour the custard into the shell. Bake in the oven for 10minites then reduce the oven to 150/ 300/ Gas mark 2 for 10 minutes then turn the oven down to 110/230/Gas 1/4 for 30 minutes then turn the oven of and leave until almost set cool on a wire rack.
Melt the butter and chocolate over hot water, stir and leave until cool.
Whisk the cream in a bowl until softly peaking and add the chocolate and ginger syrup mix until evenly blended. Spread the mixture over the tin and chill.
Just before serving drag a dessert spoon over the ganache to form curls. Arrange on top of the tart and dust with icing sugar.