Chocolate fruit mince and gingerbread tarts

chocolate fruit mince and gingerbread tarts
24 Item
1H 5M



1.Combine dried fruit and liqueur in a small bowl. Cover; stand overnight.
2.Make gingerbread. Process flour, soda, sugar, spices and butter until crumbly. Add treacle and egg, process until ingredients come together. Wrap in plastic wrap, refrigerate 30 minutes.
3.Divide gingerbread dough in half. Roll each half between sheets of baking paper until 3mm (-inch) thick. Place on baking-paper-lined trays, refrigerate 30 minutes.
4.Preheat oven to 180°C (160°C fan forced). Grease two 12-hole (1-tablespoon/20ml) shallow round-based patty pans.
5.Cut 24 x 6.5cm (2¾-inch) rounds from dough, press into pan holes. Bake about 8 minutes. Cool in pans.
6.Meanwhile, make dark chocolate ganache. Break chocolate into a medium heatproof bowl, add cream and butter, stir over a medium saucepan of simmering water (don’t let water touch base of bowl) until smooth.
7.Spoon fruit mixture into gingerbread cases, pour over ganache, smooth surface. Refrigerate 1 hour or until set.
8.Meanwhile, make caramel shards. Stir sugar and the water in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, for 5 minutes or until a golden colour. Pour caramel onto a baking-paper-lined oven tray. Stand until set. Chop caramel into shards.
9.Just before serving, top tarts with caramel shards.

Gingerbread cases can be made 3 days ahead; store in an airtight container. Assemble tarts on the day of serving. Top with caramel shards just before serving, as they will slowly melt, especially in humid weather.


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