The gingerbread tart with chocolate ganache is a fragrant and enveloping dessert, perfect for the Christmas holidays. This dessert is beautiful to look at and requires just a bit of your time to make. I made a gingerbread tart without butter, using lots of spices; then I filled it with dark chocolate ganache with orange zest. You can have fun with its decoration; I garnished it with rosemary, pomegranate seeds, and gingerbread cookies. An impactful decoration that will amaze your guests!
For more ideas to make, check out the Christmas Desserts collection
Read the article Pomegranate: beneficial properties and recipes
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven, Stove
Ingredients
- 1.75 cups Flour
- 3.5 oz Sunflower oil
- 0.25 cup Brown sugar
- 1.06 oz Honey
- 1 Egg
- 2 teaspoons Ground ginger
- 2 teaspoons Ground cinnamon
- Half teaspoon Cloves
- Half teaspoon Nutmeg
- quarter teaspoon Baking soda
- 10.6 oz Dark chocolate
- 0.85 cup Heavy cream
- Orange zest
- Food coloring pencils
- to taste Rosemary
- to taste Pomegranate seeds
Tools
- Tart mold
- Cookie cutter
Preparation
To make the gingerbread tart with chocolate ganache, beat the eggs with the sugar in a bowl, then add the oil and gradually the flour.
Incorporate the honey into the dough and add the spices. Finally, add the baking soda and knead until you get a smooth and homogeneous dough.
Work the dough on a floured surface. With the help of a rolling pin, roll out the dough to a thickness of about 1/8 inch.
Transfer the dough to a greased pan (Ø 9.5 inches): it should be of a larger diameter than the pan. Carefully adhere the dough and use a knife to remove excess dough from the edges.
Prick the base of the tart with a fork. Line the surface of the tart with parchment paper and fill it with dried legumes.
With the remaining dough, make cookies with the appropriate cutters: tree, balls, and stars.
Bake the tart and cookies in a preheated oven at 350°F for 15 minutes, or until golden brown. Once baked, let cool.
In a saucepan, heat the cream over low heat; then remove from heat and incorporate the chopped chocolate and grated orange zest.
Stir with a spatula until you get a smooth and shiny mixture. Let cool slightly.
Pour the ganache inside the tart. Let rest in the fridge for at least 2 hours.
Decorate the cookies with colored food pencils. Decorate the tart with cookies, pomegranate seeds, rosemary, and grated orange zest. Enjoy!
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