Ginger mascarpone tart

Pastry base:

1 x 23cm springform tart tin

125 g butter

125 g sugar

150 g plain flour

75 g cocoa

Water to bind.

Filling:

500 g cream cheese

125 g mascapone

170 g caster sugar

2 eggs lightly beaten

2 tbs glace ginger, drained, finely chopped

1/2 tbs fresh ginger, peeled, finely grated.

1 tbs cocoa.

To make the pastry base:

Combine the butter and sugar together until blended.  Add the flour and cocoa.  Add enough water and mix until the pastry comes together.  Press into the tin, and bake for about 25 mins.  The pastry will not be crisp as it hardens when cool.  Note, this pastry can be used straightaway, without the need to chill and rest it.

Filling: beat the cream cheese with the sugar, until smooth.  Add the eggs slowly, then  the ginger.  Pour the mixture into the baked shell.  Bake at 150 degrees Celcius until set, about 40 mins.  chill for at least two hours before serving.  To serve dust the edges of the tart lightly with cocoa and decorate with extra glace ginger.