Lavender & ginger tart

Combine and mix well

Beat together and then add.

Sieve and add.

Preheat the oven to 175˚C (347°F). Bake the tart shells for approximately 8 minutes.

Bring to the boil

Pour the cream over the chocolate and mix well.

Add.

Add.

Combine and bring to the boil to make a syrup.

Beat the egg yolks. Slowly add the syrup and whisky

Beat egg whites until stiff and add the sugar. Fold in the egg yolk mixture.

Beat until moderately stiff.

Melt the chocolate au bain-marie. Mix in 1/3 of the cream. Fold in the rest of the cream and the egg mixture.