The gingerbread tart with chocolate ganache is a fragrant and enveloping dessert, ideal for the Christmas holidays. This dessert is beautiful to look at, and all it requires is a bit of your time to make. I made a butter-free gingerbread tart using lots of spices, then filled it with a dark chocolate ganache with orange zest. Feel free to get creative with the decoration; I garnished it with rosemary, pomegranate seeds, and gingerbread cookies. An impressive decoration that will amaze your guests!
For more ideas, check out the collection Christmas Sweets
Read the article Pomegranate: Beneficial Properties and Recipes
- Difficulty: Medium
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Stove
Ingredients
- 1 3/4 cups Flour
- 1/3 cup Sunflower Oil
- 1/4 cup Brown Sugar
- 1 oz Honey
- 1 Egg
- 2 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- Half tsp Cloves
- Half tsp Nutmeg
- Quarter tsp Baking Soda
- 11 oz Dark Chocolate
- 7 oz Fresh Cream
- Orange Zest
- Food Coloring Pens
- as needed Rosemary
- as needed Pomegranate Seeds
Tools
- Tart Mold
- Cookie Cutter
Preparation
To make the gingerbread tart with chocolate ganache, beat the egg with the sugar in a bowl, then add the oil and flour gradually.
Incorporate the honey into the dough and add the spices. Lastly, add the baking soda and knead until you get a smooth and homogeneous dough.
Work the dough on a floured board. Using a rolling pin, roll out the dough to a thickness of 1/10 inch.
Transfer the dough to a greased pan (Ø9.5 inches): it should be larger in diameter than the pan. Carefully adhere the dough and cut the excess dough from the edges with a knife.
Prick the base of the tart with a fork. Line the surface of the tart with parchment paper and fill it with dry beans.
With the remaining dough, make cookies using shaped cutters: tree, balls, and stars.
Bake the tart and cookies in a preheated oven at 350°F for 15 minutes, or until golden. Once cooked, let them cool.
In a saucepan over low heat, warm the cream; then remove from heat and incorporate the broken chocolate and grated orange peel.
Mix with a spatula until you get a homogeneous and glossy mixture. Let it cool slightly.
Pour the ganache into the tart. Let it rest in the fridge for at least 2 hours.
Decorate the cookies with colored food pens. Decorate the tart with the cookies, pomegranate seeds, rosemary, and grated orange zest. Enjoy!
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