Gingerbread Tart

Ingredients

• For the Base
• 150g Unsalted Butter
• 300g Gingernuts (or Gingerbread Men)
• For the Ganache Filling
• 300ml Double Cream
• 50g Unsalted Butter
• 250g Dark Chocolate (or you could use 125g of Milk and 125g of Dark)
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon All Spice
• 1/2 teaspoon Ground Nutmeg
• For Decoration
• Mini Gingerbread Men
• Gingerbread Men Sprinkles
• 50g White Chocolate

Method

• For the Base

1. Grease your 9" loose bottom tart tin (I used butter) - this will help the tart pop out later.
2. In a food processor or using a sandwich bag and rolling pin (or something else that can help you bash!) crush the gingernuts up until they're a very fine crumb.
3. Melt the butter in the microwave until fully melted, then add the melted butter to the crushed gingernuts and mix until fully combined. Your mixture should be the consistency of wet sand.
4. Press your mixture in to the tart tin, packing it tightly and ensuring that the sides are thick enough to hold their shape!
5. Put the base in the fridge while you make the ganache filling.

• For the Ganache Filling

1. Add the butter, chocolate chopped in to small chunks, and the spices (ground ginger, ground cinnamon, all spice, ground nutmeg) in to a heatproof bowl and set aside.
2. Heat the cream in a saucepan on a medium heat. When it's approaching boiling point (no need for a thermometer here, just do it by eye) take the cream off the heat and then pour it in to the bowl with the butter and dark chocolate. Set aside for 5 minutes to allow the cream to melt the chocolate and butter.
3. Stir the ganache vigorously until smooth and silky and no lumps remain (if there's still some choc chunks this means the cream wasn't hot enough and/or the choc chunks were too big! That's no problem, just microwave in 10 second bursts and stir until smooth).
4. Take the tart base out of the fridge and then pour the ganache on top. Smooth out.
5. Put the tart back in the fridge for 3 hours (or overnight) to allow it to set somewhat before decorating!

• For Decoration

1. Take the tart out of the fridge. Microwave the white chocolate in 10 second bursts until smooth. Add the melted white chocolate to a small piping bag and drizzle on to the tart for decoration (or just use a spoon to drizzle on).
2. Before the white chocolate has a chance to set, decorate the tart with mini gingerbread men and sprinkles.
3. Leave to set for 15 minutes, slice and enjoy!

Notes

• - This tart will keep for up to 1 week stored in the fridge.
• - For a less rich filling a ganche with 50/50 milk and dark chocolate can be made: Use 125g milk chocolate and 125g dark chocolate. Keep the butter at 50g and the cream at 300ml.

Recommended Equipment and Ingredients*

• Kitchen Scales
• 9" Tart Tin
• Palette Knife
• Gingerbread Men Sprinkles
• Gingerbread Men Sprinkles - Chocolate Flavoured

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