Gingerbread Chocolate Tart

Name: Gingerbread Chocolate Tart
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: International
Ingredients: 250 g of flour; 125 g of butter (cold); 100 g of brown sugar; 1 eggs; 1 tsp of ground cinnamon; 1/2 tsp of ginger (ground); 1/4 tsp of nutmeg (ground); 1 pinch of salt; 200 g of dark chocolate; 150 ml of heavy cream; 50 g of butter; star cookies; cranberries (fresh); rosemary; walnuts (or caramelized almonds)

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This chocolate tart has a spiced shortbread crust reminiscent of gingerbread. 🥧 It is a rich, dense winter dessert.

Total time: 1 h
Prep: 40 min
Cook: 20 min
Rest: 2 h
Difficulty: Easy
Per person: €1.67

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

As a main

Stuffed Butternut Squash

1 h 05Easy

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

350kcal

Protein5 g6%
Carbs30 g36%
Fat22 g59%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more intense flavor, add a pinch of fleur de sel on the ganache before serving. It will bring out the chocolate aromas and add a delicious contrast! 🌟✨

Freezing : Can you freeze this recipe?

Yes

Up to 2 months, tightly wrapped (plastic wrap then foil). Thaw slowly in the fridge. Texture of the ganache and tart shell may be affected.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container in the fridge. The chocolate may crystallize or the tart shell may soften slightly.

Making ahead : Can you make it the day before?

Yes

The dough can be prepared and pre-baked. The ganache can be made ahead and finished on the day.

Reheating : How do you reheat it?

Serve at room temperature or very slightly warm. Microwave reheating not recommended (changes texture). Oven at 80°C for 5-10 min max to warm slightly.

Variations

Decorate with star cookies, fresh cranberries, and rosemary.
Sprinkle with walnuts or caramelized almonds.
Replace the dark chocolate with milk chocolate.

Mistakes to avoid

Boiling the cream: heat it without letting it boil before pouring it over the chocolate.
Filling a warm crust: pour the ganache into the cooled tart shell.
Skipping the rest time: chill the dough for 30 minutes, then the tart for 2 hours.

Frequently asked questions

Comment faire la pâte au pain d'épices ?

Mix flour, brown sugar, cinnamon, ginger, nutmeg, and salt, rub in the cold butter, work in the egg, and refrigerate the ball of dough for 30 minutes. Roll out, prick, and blind bake for 15 minutes at 180 °C.

Comment faire la ganache de la tarte ?

Heat 150 ml of cream without boiling, pour it over 200 g of chopped dark chocolate, wait 2 minutes, stir gently, and fold in 50 g of butter for a smooth ganache.

Combien de temps laisser prendre la tarte ?

Pour the ganache over the cooled tart shell, then let it set in the refrigerator for 2 hours. It is a rich, dense winter dessert.

Comment décorer la tarte pain d'épices chocolat ?

Decorate with star cookies, fresh cranberries, a sprig of rosemary, and a few walnuts or caramelized almonds for a Christmas look.