Description
Indulge in a decadent Gingerbread Chocolate Tart with a spicy gingerbread crust, smooth caramel filling, and rich chocolate ganache.
Ingredients
Scale
- 300 g gingernuts
- 90 g unsalted butter
- 250 g caramel
- 300 ml double cream
- 125 g dark chocolate
- 125 g milk chocolate
- 50 g unsalted butter
- 2 tsp ground ginger
- 50 g dark chocolate
- sprinkles
Instructions
- Blitz gingernuts to fine crumbs in a food processor.
- Mix in melted butter until a wet sand texture forms.
- Press into a 23cm pie/flan/quiche tin.
- Pour caramel into the tin and spread.
- Combine milk chocolate, dark chocolate, butter, cream, and ginger in a bowl.
- Melt in the microwave or over a pan until smooth.
- Pour chocolate mixture onto the caramel filling.
- Refrigerate for 4+ hours until solid.
- Melt dark chocolate and drizzle. Sprinkle with gingerbread sprinkles.
Notes
- The dessert lasts 3 days in the fridge, covered.
- Use 200g dark chocolate for an all-dark chocolate version.
- Use 350g milk chocolate for an all-milk chocolate version.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg