A deliciously festive tart that combines the intensity of chocolate with the spicy warmth of gingerbread. Perfect for Christmas celebrations, this tart is both gourmet and elegant, decorated with cookie stars and touches of red fruit that recall the magic of winter. 🎅❄️
40 min
2h
20 min
Mix the flour, brown sugar, cinnamon, ginger, nutmeg and salt in a bowl.
Add the cold butter, cut into cubes, and sand the mixture with your fingertips.
Stir in the egg and form an even ball of dough. Refrigerate for 30 minutes.
Preheat oven to 180°C. Roll out the pastry on a floured work surface and line a tart tin.
Prick the bottom with a fork and bake à blanc for 15 minutes.Heat the cream in a saucepan over medium heat without boiling.
Pour the hot cream over the chopped dark chocolate in a bowl. Wait 2 minutes, then mix gently until the ganache is smooth.Stir in the chopped butter to give a smooth, glossy result.
Pour the ganache over the cooled tart shell.Leave to set in the fridge for 2 hours.
Tip
For an even more intense flavor, add a dash of fleur de sel to the ganache before serving. This will enhance the chocolate flavors and provide a delicious contrast! 🌟✨
Seasonal all year round!
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