Gingerbread Cookie Chocolate Tart – A Festive Delight

Christmas is a magical time of year filled with twinkling lights, cozy gatherings, and delicious treats. One standout dessert that captures the spirit of the season is the Gingerbread Cookie Chocolate Tart. This easy Christmas dessert uniquely combines two beloved holiday favorites: the rich, warm flavors of gingerbread cookies and the smooth decadence of chocolate ganache. Not only does this dessert taste divine, but it also makes for a stunning centerpiece that is sure to impress your family and guests.

Imagine cutting into a beautifully crafted tart that has a crisp gingerbread shortcrust pie crust filled with an indulgent ginger-spiced chocolate ganache. To top it all off, it is adorned with adorable homemade gingerbread men, sparkling sugared cranberries, and fragrant sprigs of rosemary. This recipe not only showcases the festive flavors of the holiday season but also offers a delightful twist that will make your dessert table unforgettable. Whether you’re hosting a holiday party, bringing a dish to a family gathering, or simply treating yourself, this Gingerbread Cookie Chocolate Tart is the perfect dessert.

This recipe is relatively simple, making it accessible for both novice and experienced bakers alike. The combination of the aromatic gingerbread with silky chocolate is a match made in heaven, appealing to all palates. You’ll impress everyone at your holiday gatherings when you serve this unique dessert that is sure to become a seasonal favorite. Let’s dive into why you’ll love this Gingerbread Cookie Chocolate Tart!

Why You’ll Love This Gingerbread Cookie Chocolate Tart

• Unique Flavor Combination: The rich ginger spice blends seamlessly with the smooth chocolate ganache, creating a delightful flavor profile.
• Visually Stunning: With its decorative gingerbread cookies and festive toppings, this tart is a true showstopper.
• Easy to Make: This recipe is straightforward with clear instructions, making it perfect for bakers of all skill levels.
• Versatile Decorations: Feel free to customize your tart with different toppings or shapes for the gingerbread cookies!
• Perfect for Celebrations: It’s an ideal holiday dessert that will satisfy your guests’ sweet tooth while adding a touch of elegance to the table.

Preparation Phase & Tools to Use

Before diving into the baking process of your Gingerbread Cookie Chocolate Tart, let’s make sure you have your kitchen set up for success. Start with a clean workspace, and gather all the necessary tools and ingredients. Here’s what you’ll need:

– A 9-inch tart pan: This is essential for shaping and baking your tart crust effectively. If you don’t have one, a pie dish can work as well, though the appearance may differ slightly.

– Mixing bowls: You’ll need several, ideally of different sizes for the crust, ganache, and cookie dough.

– Measuring cups and spoons: Accurate measurements are key to baking success, so make sure these are handy.

– A rolling pin: This will help you roll out the gingerbread pie crust to the perfect thickness.

– Parchment paper: This is essential for lining your tart pan and baking sheets.

– A microwave-safe bowl: You’ll need this for melting chocolate for the ganache.

– Whisk and spatula: These are great tools for mixing ingredients smoothly.

Before you start with the recipe, take a moment to measure and prepare your ingredients. Cold butter for the crust is crucial, so ensure you take it out of the fridge just before you’re ready to use it. Having everything ready to go will streamline the process and make your baking experience more enjoyable!

 

Ingredients

• Gingerbread Pie Crust:
• 1 ¾ cups all-purpose flour, spooned and leveled
• ¼ cup packed light brown sugar
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 10 tablespoons unsalted butter, cold and diced
• 1 large egg
• 1 tablespoon unsulfured molasses
• Ginger Ganache Filling:
• 1 ¼ cups heavy cream
• 5 ounces dark chocolate, finely chopped
• 5 ounces milk chocolate, finely chopped
• 3 tablespoons unsalted butter, cubed
• 2 teaspoons ground ginger
• Gingerbread Cookie Decorations:
• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup light brown sugar
• 6 tablespoons unsalted butter, softened to room temperature
• ¼ cup unsulfured molasses
• 1 large egg
• Sugared Cranberries:
• 1 cup fresh cranberries
• ½ cup granulated sugar, plus more for coating
• ½ cup water

Instructions

Step 1: Prepare the Gingerbread Pie Crust

Begin by combining your dry ingredients for the gingerbread pie crust. In a medium mixing bowl, whisk together the all-purpose flour, brown sugar, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and kosher salt.

Next, add in the cold, diced unsalted butter. Use a pastry cutter or your fingers to blend the butter into the dry mixture until it resembles coarse crumbs, with some larger pea-sized bits of butter remaining. This will help create a flaky crust.

Now it’s time to incorporate the wet ingredients. Add the large egg and unsulfured molasses to the mixture, combining with a fork or your hands until the dough begins to clump together. If the dough is sticky, knead in a light sprinkle of flour until smooth and pliable, but be careful not to overwork it.

Shape the dough into a flat disc and wrap it securely in plastic wrap. Let it chill in the refrigerator for at least 45 minutes. This resting period is essential as it allows the gluten to relax and makes rolling out easier.

Step 2: Roll and Blind Bake the Crust

Preheat your oven to 350°F (175°C). Once chilled, roll out your gingerbread dough between two sheets of parchment paper to form a 12-inch circle. If the dough cracks while rolling, allow it to rest for a few minutes at room temperature before trying again.

Gently drape the rolled-out pastry over your 9-inch tart pan. Press it into the bottom and sides of the pan without stretching the dough. Trim off any excess dough that hangs over the edges, and use a fork to dock the bottom of the crust, preventing it from puffing up during baking.

Chill the lined tart shell in the refrigerator for another 20 minutes. This step is crucial for maintaining the shape of the tart while baking. Once chilled, line the crust with parchment paper and fill it with pie weights or uncooked rice. Blind bake the crust for 15 minutes, then carefully remove the weights and parchment paper. Continue to bake for an additional 3-5 minutes or until the crust is lightly golden and dry. After baking, let the crust cool completely before adding the filling.

Step 3: Make the Ginger Ganache Filling

Once the crust has cooled, it’s time to make the ginger ganache filling. In a large microwave-safe bowl, combine heavy cream, dark chocolate, milk chocolate, cubed unsalted butter, and ground ginger. Microwave the mixture on 50% power in 20-30 second intervals, stirring gently with each cycle.

Stop microwaving when the mixture is mostly melted, allowing residual heat to complete the melting process. Stir slowly until the ganache is completely smooth and glossy. Be careful not to whisk too vigorously to prevent incorporating air.

Now, pour the warm ganache into your cooled tart shell, smoothing the top with a spatula. Allow the tart to chill in the refrigerator for 2-3 hours, or until the filling is fully set.

Step 4: Prepare the Gingerbread Cookie Decorations

While the ganache is setting, prepare your gingerbread cookie decorations. In a small bowl, mix together the flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. In a separate medium bowl, beat the softened unsalted butter with light brown sugar until just combined. Add the unsulfured molasses and large egg, mixing until smooth.

Stir in the dry ingredients until a dough forms. You may need to knead the dough by hand until it becomes smooth. Divide the dough into two equal discs, wrap them in plastic wrap, and chill for at least 1 hour.

Step 5: Bake the Gingerbread Cookies

Preheat your oven to 350°F (175°C). Roll out one disc of dough on a lightly floured surface to a thickness of ⅛-¼ inches. Use cookie cutters to cut out festive shapes that will decorate your tart. Transfer the cut-out cookies to a parchment-lined baking tray and freeze them for 5-10 minutes to help them hold their shape during baking.

Bake the cookies for 8-10 minutes, or until the edges are set and lightly golden. Allow them to cool completely on a wire rack before using them to decorate your tart. This adds a whimsical touch to your dessert and enhances the gingerbread flavor.

Step 6: Make Sugared Cranberries

To add beautiful garnish and a burst of tartness, make sugared cranberries. In a small saucepan, combine ½ cup granulated sugar and ½ cup water. Warm the mixture over low heat just until the sugar dissolves, being careful not to boil.

Once the mixture is ready, remove it from the heat and stir in fresh cranberries until they are evenly coated. Let the cranberries sit for 2 minutes, then transfer them to a wire rack to dry for 15-20 minutes.

Finally, roll the tacky cranberries in extra granulated sugar until they are fully coated and sparkling. Then, let them dry for another 10 minutes before using them as a garnish on the tart.

Step 7: Assemble the Tart

Once the ganache has set, it’s time to bring everything together! Decorate the top of your tart with the gingerbread cookies, a few sugared cranberries, and festive rosemary sprigs. This not only enhances the visual appeal but also adds a delightful aroma to your dessert.

For the cleanest slices, use a hot, dry knife to cut through the tart. Serve this Gingerbread Cookie Chocolate Tart at your holiday gatherings, and watch as it steals the spotlight!

 

Variations

• Protein: Consider adding a layer of salted caramel between the ganache and crust for an additional flavor dimension or serve with whipped cream or vanilla ice cream for extra indulgence.
• Vegetables: Use a variety of seasonal fruits such as oranges or pomegranates alongside the cranberries for diversity in your garnishing.
• Spices: Experiment with alternative spices in your crust or filling, such as cardamom or allspice, for an innovative twist on the traditional flavors.

Cooking Notes

• Make sure to chill your crust properly before baking to prevent shrinking when it cooks.
• Using high-quality chocolate for your ganache will enhance the overall flavor of the tart considerably.
• Pretreat your gingerbread cookies for optimal looks if you want intricate designs – roll out thicker dough which will hold its shape better.

Serving Suggestions

• Pair the tart with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance the rich flavors.
• Serve alongside a warm spiced cider or a glass of eggnog to keep with the holiday theme.

Tips

• Store the tart in an airtight container in the refrigerator for up to 3 days — if it lasts that long!
• For easy slicing, use a hot knife—simply dip the knife blade in hot water, wipe it dry, and slice.
• Engage kids in the decoration process. Let them customize their gingerbread cookies for an interactive baking experience!

Prep Time, Cook Time, Total Time

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

Nutritional Information

• Calories: 764 kcal per slice
• Protein: 8g
• Sodium: 240mg

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare the gingerbread pie crust and freeze it before baking. Just wrap it tightly in plastic wrap, and it will last in the freezer for up to three months!

How can I store leftovers?

Store any leftover tart in an airtight container in the refrigerator for up to 3 days to maintain freshness. Make sure to freeze the decorative cookies separately if you want to keep them from getting soft.

Can I use different types of chocolate for the ganache?

Absolutely! You can substitute with white chocolate or flavored chocolates for a unique take on the ganache filling. However, remember to adjust sweetness accordingly since different chocolate varieties may have varying levels of sugar.

Why is my ganache not setting properly?

If your ganache doesn’t set, it may be due to the ratio of cream to chocolate being off. Beyond that, ensure the ganache has been allowed to cool and set in the refrigerator adequately for at least 2-3 hours.

Conclusion

The Gingerbread Cookie Chocolate Tart is not only a delicious dessert but also a fantastic way to bring the warmth of the holiday season into your home. Combining the rich flavors of gingerbread with chocolate will surely please your taste buds and become a new holiday tradition in your family. Don’t hesitate to try you own decorations and contribute your personal touch to this festive dessert.

Remember, cooking is all about experimenting and having fun! We encourage you to leave your comments below and share your versions of this delightful recipe with friends and family. Let’s spread the joy of baking and make every holiday sweeter with this gingerbread cookie chocolate tart!

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