Chocolate-gingerbread tart recipe

Recipe for delicious shortcrust gingerbread tarts with chocolate.

5 z 4 ocen

Prep Time 2

Cook Time 25

Total Time 2 25

Course Cakes, Tart cake

Servings 12

Calories 386 kcal

Blend all ingredients together; if the dough doesn't come together, add a little cold water.
200 g wheat flour - all-purpose, 2 tablespoons bitter cocoa, 1 teaspoon ground cinnamon, 1 teaspoon gingerbread spice, 50 g powdered sugar, 120 g butter, 1 egg, a dash of cold water
Briefly knead the dough with your hands, form a flat disc, wrap the dough in foil, and refrigerate for at least an hour.
Briefly knead the chilled dough to make it more pliable, then roll it out into a thin disc.
Line a tart pan with a diameter of about 28 cm with the dough.
Prick the dough with a fork.
Place baking paper on the dough and fill it with dry peas/beans or special ceramic baking beads.
Bake the dough at 180 degrees Celsius (top-bottom mode) for 15 minutes, then remove the paper with the weights and bake the dough for another 5-10 minutes.
After baking, cool.
Knead the remaining dough again, roll it out, and cut out small cookies from it - bake them at 180 degrees Celsius for 10-12 minutes.

In a saucepan, heat the heavy cream together with gingerbread spice and honey.
250 ml heavy cream , 2 teaspoons gingerbread spice, 1 tablespoon honey
When the cream is hot, add the broken chocolate and mix thoroughly.
200 g dark chocolate
If you wish, you can now add liqueur or cordial - mix.
25 ml liqueur
Pour the cream onto the cooled crust.
Arrange the baked cookies on top.
Refrigerate the tart for the cream to set.
If you have some cream left, refrigerate it for half an hour; when it's thicker, transfer it to a piping bag with a nozzle and pipe it onto the top of the tart.

Servings: 100gCalories: 386kcalCarbohydrates: 31gProtein: 20gFat: 19g

Keyword gingerbread with chocolate, shortcrust pastry with chocolate

Tried this recipe?Daj znać w komentarzu!