Recipe: Tasty Gingerbread chocolate ganache tartlets

Gingerbread chocolate ganache tartlets. To keep going the decadent way, this gingerbread pie crust is filed with a lovely delicious dark chocolate ganache. It is rich, intense and creamy. Please choose carefully your ingredients to bake this tart, as the end result will depend on the quality of the ingredients you will use.

Pour the cream over the chocolate and stir together until all the chocolate has melted and formed a thick ganache with the cream. GANACHE FILLING Place the broken up chocolate pieces and coconut cream in a clean glass or metal bowl over a bain marie (water bath). Warm them both up on the lowest setting (the water underneath should barely simmer and not boil) until the chocolate has been melted. You can cook Gingerbread chocolate ganache tartlets using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Gingerbread chocolate ganache tartlets

1. You need 100 g of 00 flour.
2. Prepare 20 g of cocoa*.
3. Prepare 30 g of unsalted butter.
4. It's 30 g of soft dark brown sugar.
5. Prepare 20 g of golden syrup.
6. Prepare 1 of egg yolk.
7. Prepare 1 tsp of ground ginger.
8. You need 1/4 tsp of all spice.
9. Prepare 1/4 tsp of salt.
10. It's 1/4 tsp of bicarbonate of soda.
11. You need of For the chocolate ganache.
12. Prepare 150 g of finely chopped dark chocolate or 75 g each of milk and dark chocolate for a lighter ganache.
13. You need 110 ml of double cream.
14. It's 1 tsp of vanilla paste.
15. It's 20 g of butter for a shiny finish.
16. You need of for a darker colour you could substitute the syrup with the treacle and use 120 g of flour instead.

Make sure the water does not touch the bowl the chocolate is in. In the top of a double boiler over simmering water, cook the chocolate, heavy cream and coffee granules until smooth and warm, stirring occasionally. Using a spoon, carefully fill each cup with ganache. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend.

Gingerbread chocolate ganache tartlets instructions

1. Sieve all the dry ingredients and set aside..
2. In a bowl, cream together butter and sugar, add the golden syrup, the egg yolk and slowly the dry ingredients..
3. Combine well in a smooth dough and start rolling between two pieces of parchment paper to about a 5p coin thickness. Line the tartlet cases, prick the bottom with a fork and let these rest in the fridge for about 30 minutes. Heat the oven at 180 C..
4. Cook the cases lined with baking beans for about 10 minutes and a further 5 without the beans. While these are cooling down, prepare your ganache by warming up the cream to a blood temperature, being mindful not to boil it. Pour over the chocolate and leave for a minute. Combine the cream and the chocolate, add the butter to obtain a shiny finish..
5. .

Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Transfer to a small bowl; cover and refrigerate until firm.