Chocolate Dessert

Chocolate and gingerbread tarts

Name: Chocolate and gingerbread tarts recipe
Yield: 6
Ingredients: 185g plain flour; 30g icing sugar; 1 tsp ground ginger; 3/4 tsp mixed spice; 1/2 tsp ground cinnamon; Pinch each ground allspice and cloves; 100g cold salted butter, chopped; 1-40.00 ml iced water; Edible gold leaves, gold cachous and finely chopped uncrystalised ginger, to decorate (optional); 180g dark (70%) chocolate, finely chopped; 180g milk chocolate, finely chopped; 300ml thickened cream; 50g salted butter, finely chopped

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by Lucy Nunes

Delicious Team

Nov 30, 2023

A rich, unctuous chocolate ganache paired with a crisp, thin spiced tart shell is the perfect way to end a meal. This versatile recipe can be used to make individual tarts for a decadent dinner party dessert, or a whole tart that’s perfect to bring to a potluck lunch.

1 1/4 cups (185g) plain flour, plus extra to dust
1/4 cup (30g) pure icing sugar
1 tsp ground ginger
3/4 tsp mixed spice
1/2 tsp ground cinnamon
Pinch each ground allspice and cloves
100g cold salted butter, chopped
1-2 tbs iced water
Edible gold leaves, gold cachous and finely chopped uncrystalised ginger, to decorate (optional)

Chocolate ganache

180g dark (70%) chocolate, finely chopped
180g milk chocolate, finely chopped
300ml thickened cream
50g salted butter, finely chopped

Method

1.

For the pastry, place flour, sugar and spices in a food processor and whiz to combine. Add butter and whiz until a crumb texture. Add water and whiz until pastry comes together. Divide pastry into 6 portions and roll on a lightly floured bench until a rough 15cm circle. Line 6 x 10.5cm (base measurement) loose-based fluted tart pans with pastry. Place on a baking tray and chill for 30 minutes.
2.

Preheat oven to 200°C/180°C fan-forced. Prick pastry bases all over with a fork, then line with baking paper. Fill with baking weights or dried beans and bake for 15 minutes. Remove weights and paper and bake for another 12 minutes or until golden.
3.

Meanwhile, to make the ganache, place chocolates in a large heatproof bowl. Place the cream and butter in a medium saucepan and bring to a simmer over medium heat, stirring to help melt the butter. Pour over chocolate and stand for 5 minutes. Whisk until smooth. Divide between tart shells. Refrigerate until set.
4.

To serve, decorate with gold leaves, gold cachous and uncrystallised ginger, if desired.

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Recipe Notes

You can make these tarts 2-3 days ahead and store them in the fridge for easy entertaining. You’ll need 6 x 10.5cm (base measurement) loose-based fluted tart pans.

You can also use this recipe to make one large chocolate and gingerbread tart. Simply replace 6 x 10.5cm (base measurement) loose-based fluted tart pans with 1 x 23.5cm base measurement (2.5cm high) loose-based fluted tart pan. If you’d like to make chocolate shards to add as a decoration, thinly spread 50g melted chocolate over a large piece of baking paper. Cover with a second piece of baking paper and roll up to form a 2 cm-diameter cylinder. Freeze for 30 minutes, then unroll – the chocolate will break into shards (chocolate can be prepared up to 1 week ahead; roll up and refrigerate instead of freezing).