So this recipe all came about when I found some Ginger biscuits in the cupboard. Believe it or not these were the prize that my husband Steve won in a fun run/race back in April. Let’s say he was not so pleased when he realised I had used his biscuits…
Steve: “So, what have you done today?”
Me: “Oh I made a white chocolate and ginger torte/pie type of recipe.”
Steve: “Oh nice…” *tries the pie* “Hang on, are these my biscuits??”
Me: “Well they’ve been there for 6 weeks so….” Snooze you lose! Anyway, I wasn’t totally sure what he was moaning about, after all I made them into a dessert so…
Back to the story, so I found these biscuits and thought they would make a nice biscuit base to a chocoately tart. I was going to pair it with dark chocolate but then realised that my feed is pretty chocolate heavy and wanted to brighten things up now that we are heading into Spring. So there came about the White Chocolate and Ginger pie. I call this a pie… maybe it is a torte. Not sure. But, it is delicious!
I wanted to make a recipe that was quick to make, and no exaggeration here, I made this in the time that it took Freya to eat half a pack of pom bears *cough* I mean….apple slices and yoghurt… of course ! Ha!
So I hope you like it, if you make it remember to tag me on Instagram so I can see! Oh and it is no bake, so even better!! So, so easy.
Carly x
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An easy, no bake recipe. White Chocolate and Ginger Pie
Ingredients
- 300g Ginger Biscuits
- 150g Unsalted Butter
- 160ml Double Cream
- 230g White Chocolate
Instructions
- Blitz the biscuits until they are crumbs
- Melt the butter and pour over the biscuits and mix well
- Pour the buttery biscuit mix into a 20cm fluted flan tin and press down well and up into the sides to create the sides/crust
- Place in the fridge to set
- Melt the white chocolate, then set aside to cool
- Whip the cream until it has thickened enough to create just soft peaks, you don’t want this to be sloppy
- Now mix with the (slightly cooled) white chocolate until combined
- Pour on top of the biscuit base and smooth with a palette knife
- Place in the fridge to cool
- Approx 4 hours should be plenty
- I then decorated with flowers, but you can use whatever you want to decorate. Or not at all!
- Enjoy!
