Just a short post from me today as I’ve got some baking to do myself! But if you’re looking for a perfect / easy / impressive / last minute Christmas dessert? I’ve totally got you.
This hybrid gingerbread chocolate tart came out of another sweet brainstorming session with my sister, because I really wanted to use the cute little gingerbread men confetti sprinkles that she bought me as a gift. Aren’t they awesome! It is the last minute though so if you can’t find them, you can use any excess pastry to make a few mini gingerbread biscuits to decorate the top.
I adapted my normal favourite pastry to include a good hit of ginger and spices. Don’t be afraid to go overboard with the spices, even in the dough itself tastes quite strong, it mellows when baking and when combined with the chocolate, the ginger itself can be quite subtle. I also put a small Australian twist on it and used some finely ground roasted wattleseed from Herbies that kind of tastes like coffee and biscuits. It’s delicious!
To really make this dessert beautiful and decadent, I also served the tart with some whisky-spiked caramel sauce and fresh raspberries. Gotta have a boozy sauce – it’s Christmas! I loved the way all the elements worked together in harmony, especially the raspberries to offer a slight tart contrast to the rich chocolate. It feels special and festive all at once.
I also just want to thank you all, my wonderful readers for another year filled with sugar and sprinkles. I have some exciting plans for this space in the next few months and can’t wait to show you! Wishing you all a very Merry Christmas and a safe and happy holiday filled with good food and quality time with your family and friends xxx
Pastry (adapted from Aria Restaurant)
- 190g plain flour
- 80g caster sugar
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground roasted wattle seed
- 80g cold unsalted butter, diced
- 1 egg
- 210g quality dark chocolate, chopped
- 60g milk chocolate, chopped
- 60g unsalted butter
- 315ml cream
- 2 tablespoons whisky
- 3 eggs
- 2 egg yolks
- 1 cup (250ml) pouring cream
- 60g butter
- 1 cup brown sugar
- ½ teaspoon salt
- 2 tablespoons whisky
- Fresh raspberries
- Whipped cream
- Gingerbread men confetti or gingerbread bisuits
Roll out the pastry to about 3mm thick. Line the base and sides of a tart tin (you may have a little leftover that can be made into gingerbread cookies) with the pastry, and trim any excess. Place in the fridge for 15 minutes to rest. Line the pastry with baking paper and fill with baking weights or rice. Bake at 160°C (320°F) for 15-20 minutes, rotating at the halfway mark. When the edges are browned, remove from the oven and allow to cool completely.
To make the tart filling, preheat the oven to 160°C (320°F). Place the dark chocolate, milk chocolate and butter in a bowl. Heat cream in a saucepan until boiling. Pour the cream over the chocolate and stir until smooth. Stir in the whisky, eggs and yolks. Fill the tart shell with chocolate mixture. Bake the tart for 25 minutes or until cooked. The tart should have a slight wobble in the center when it is ready. If it’s not done, place it back into the oven for a further 5 minutes. Cool the tart to room temperature.
To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Stir in the whisky and salt. Set aside and allow to cool.