Description
A festive dessert combining gingerbread cookies and chocolate ganache.
Ingredients
Scale
- 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
- Prepare the Gingerbread Pie Crust: Combine dry ingredients, blend in butter, add egg and molasses. Chill for 45 minutes.
- Roll and Blind Bake the Crust: Roll dough, transfer to pan, chill, weigh down, bake for 15-20 minutes.
- Make the Ginger Ganache Filling: Heat cream, chocolate, butter, and ginger in microwave; stir until smooth. Chill.
- Prepare Gingerbread Cookie Decorations: Mix dry and wet ingredients, chill dough, roll out and cut shapes.
- Bake Gingerbread Cookies: Bake for 8-10 minutes until edges are set.
- Make Sugared Cranberries: Dissolve sugar in water, coat cranberries, and dry.
- Assemble the Tart: Top with cookies, cranberries, and rosemary. Serve slices with a hot knife.
Notes
Store tart in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 764 kcal
- Sodium: 240 mg
- Protein: 8 g