Christmas Gingerbread Chocolate Tart

Name: Christmas Gingerbread Chocolate Tart
Prep time: 55 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Korean
Ingredients: 75g Unsalted butter; 40g Dark brown sugar; 1g Salt; 40g Honey; 30g Egg; 2g Vanilla extract; 2g Cinnamon powder; 1g Ginger powder; 200g Cake flour; 3g Baking soda; 200g Dark couverture chocolate; 150g Heavy cream; 35g Unsalted butter; 15g Starch syrup

by Cooking Tree 2021-12-22

written by Cooking Tree 2021-12-22

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Christmas Gingerbread Chocolate Tart is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a sweet chocolate tart decorated with gingerbread cookies~
You can make a tart sheet using cookie dough easily and quickly, and it tastes good.

Gingerbread’s unique flavor adds to the Christmas feel.

I think it would be good to use the remaining cookie dough as a cookie by kneading it again, rolling it out and baking it.

The chocolate ganache melts softly in your mouth, and you feel like you melt with every bite!

It is a tart that is easy to make and makes a good Christmas atmosphere.
Enjoy watching~♬ Enjoy~

Follow along with the 📝 recipes below👇🏾👇🏾

Christmas Gingerbread Chocolate Tart
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

75g Unsalted butter
40g Dark brown sugar
1g Salt
40g Honey
30g Egg
2g Vanilla extract
2g Cinnamon powder
1g Ginger powder
200g Cake flour
3g Baking soda

200g Dark couverture chocolate
150g Heavy cream
35g Unsalted butter
15g Starch syrup

Instructions

Soften unsalted butter, add brown sugar and salt, mix, then add honey and mix.
Add egg and vanilla extract and mix. Add cinnamon powder and ginger powder and mix. Sift in soft flour and baking soda and mix to form a lump.
Put it on parchment paper, spread it out and let it rest in the refrigerator for about 30 minutes. Cut the dough with a shape cutter, put it on the oven pan, and bake it in an oven preheated to 165 degrees for about 10 minutes.
Put the remaining dough on the tart pan, shape it, make a hole in the bottom, bake in an oven preheated to 165 degrees for 15 minutes, cool it from the mold, and take it out.
Melt a bowl of chocolate and whipped cream on top of a pot of hot water, then add unsalted butter and starch syrup and mix.
Pour into the tart, shape the top, harden in the refrigerator for 2 hours, and finish with cookies decorated with melted white chocolate.