date: 2020-12-21T21:47:59.498Z image: https://img-global.cpcdn.com/recipes/bd494aaf56c429dc/751x532cq70/gingerbread-chocolate-ganache-tartlets-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/bd494aaf56c429dc/751x532cq70/gingerbread-chocolate-ganache-tartlets-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/bd494aaf56c429dc/751x532cq70/gingerbread-chocolate-ganache-tartlets-recipe-main-photo.jpg author: Amy Ford ratingvalue: 4.6 reviewcount: 12617 recipeingredient: - "100 g 00 flour" - "20 g cocoa" - "30 g unsalted butter" - "30 g soft dark brown sugar" - "20 g golden syrup" - "1 egg yolk" - "1 tsp ground ginger" - "1/4 tsp all spice" - "1/4 tsp salt" - "1/4 tsp bicarbonate of soda" - " For the chocolate ganache" - "150 g finely chopped dark chocolate or 75 g each of milk and dark chocolate for a lighter ganache" - "110 ml double cream" - "1 tsp vanilla paste" - "20 g butter for a shiny finish" - " for a darker colour you could substitute the syrup with the treacle and use 120 g of flour instead" recipeinstructions: - "Sieve all the dry ingredients and set aside." - "In a bowl, cream together butter and sugar, add the golden syrup, the egg yolk and slowly the dry ingredients." - "Combine well in a smooth dough and start rolling between two pieces of parchment paper to about a 5p coin thickness. Line the tartlet cases, prick the bottom with a fork and let these rest in the fridge for about 30 minutes. Heat the oven at 180 C." - "Cook the cases lined with baking beans for about 10 minutes and a further 5 without the beans. While these are cooling down, prepare your ganache by warming up the cream to a blood temperature, being mindful not to boil it. Pour over the chocolate and leave for a minute. Combine the cream and the chocolate, add the butter to obtain a shiny finish." - "" categories: - Recipe tags: - gingerbread - chocolate - ganache katakunci: gingerbread chocolate ganache nutrition: 114 calories recipecuisine: American preptime: "PT11M" cooktime: "PT51M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, gingerbread chocolate ganache tartlets. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious. Gingerbread chocolate ganache tartlets is one of the most favored of current trending meals in the world. It's enjoyed by millions every day. It's simple, it is quick, it tastes yummy. They are fine and they look fantastic. Gingerbread chocolate ganache tartlets is something which I have loved my whole life. Sieve all the dry ingredients and set aside. In a bowl, cream together butter and sugar, add the golden syrup, the egg yolk and slowly the dry ingredients. A quick and easy tart, with a gingerbread base, cookie butter layer topped with a lightly spiced ginger chocolate ganache. The flavors and textures mingle enticingly, especially with a sprinkling of flaky sea salt on top. To begin with this recipe, we have to first prepare a few components. You can have gingerbread chocolate ganache tartlets using 16 ingredients and 5 steps. Here is how you can achieve that. ##### The ingredients needed to make Gingerbread chocolate ganache tartlets: 1. Take 100 g 00 flour 1. Take 20 g cocoa* 1. Get 30 g unsalted butter 1. Make ready 30 g soft dark brown sugar 1. Make ready 20 g golden syrup 1. Get 1 egg yolk 1. Get 1 tsp ground ginger 1. Take 1/4 tsp all spice 1. Prepare 1/4 tsp salt 1. Get 1/4 tsp bicarbonate of soda 1. Take For the chocolate ganache 1. Take 150 g finely chopped dark chocolate or 75 g each of milk and dark chocolate for a lighter ganache 1. Take 110 ml double cream 1. Prepare 1 tsp vanilla paste 1. Take 20 g butter for a shiny finish 1. Prepare for a darker colour you could substitute the syrup with the treacle and use 120 g of flour instead GANACHE FILLING Place the broken up chocolate pieces and coconut cream in a clean glass or metal bowl over a bain marie (water bath). Warm them both up on the lowest setting (the water underneath should barely simmer and not boil) until the chocolate has been melted. Make sure the water does not touch the bowl the chocolate is in. Delicate pastry tarts filled with a creamy chocolate ganache flavoured with stem ginger and topped with lightly whipped cream. ##### Steps to make Gingerbread chocolate ganache tartlets: 1. Sieve all the dry ingredients and set aside. 1. In a bowl, cream together butter and sugar, add the golden syrup, the egg yolk and slowly the dry ingredients. 1. Combine well in a smooth dough and start rolling between two pieces of parchment paper to about a 5p coin thickness. Line the tartlet cases, prick the bottom with a fork and let these rest in the fridge for about 30 minutes. Heat the oven at 180 C. 1. Cook the cases lined with baking beans for about 10 minutes and a further 5 without the beans. While these are cooling down, prepare your ganache by warming up the cream to a blood temperature, being mindful not to boil it. Pour over the chocolate and leave for a minute. Combine the cream and the chocolate, add the butter to obtain a shiny finish. 1. Make sure the water does not touch the bowl the chocolate is in. Delicate pastry tarts filled with a creamy chocolate ganache flavoured with stem ginger and topped with lightly whipped cream. If your really stuck for time them cheat and buy pre made tart cases from the supermarket and whip up this simple dessert in a flash! A layer of creamy white chocolate ganache, topped with a smooth and sharp-tasting cranberry jelly, sits inside a sweet ginger pastry shell. This will be a stunning festive treat. So that is going to wrap it up for this exceptional food gingerbread chocolate ganache tartlets recipe. Thanks so much for reading. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!