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If you’re looking for a decadently sweet and salty, rich and indulgent dessert that is a breeze to make and gorgeous when decorated – look no further than this gingerbread chocolate caramel tart!
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Chocolate Caramel Christmas Gingerbread Tart
If you’re looking for a simple, delicious, and gorgeous chocolate dessert for Christmas dinner, look no further!
With tons of rich, luscious chocolate and gooey caramel over a gingerbread cookie crust – you can’t go wrong.
How to Make Chocolate Caramel Gingerbread Tart
To make this recipe, we will use the following process:
Crust:
- Graham Cracker Crumbs: These provide the base for the tart and contribute a sweet and slightly nutty flavor.
- Ground Ginger, Cinnamon, Cloves, Nutmeg: These spices infuse the crust with the classic gingerbread flavor, creating a warm and aromatic foundation.
- Molasses: Molasses is a key ingredient in gingerbread, and it adds a deep, rich sweetness and a slightly bitter note to balance the flavors.
- Unsalted Butter: Butter binds the crust together, giving it a lovely buttery and crumbly texture when baked.
Caramel Filling Layer:
- Thick Caramel Sauce: This layer adds a sweet and gooey caramel flavor that pairs wonderfully with the spices and chocolate.
Ganache Filling:
- Dark Chocolate Chips: Dark chocolate brings a deep, intense cocoa flavor with a hint of bitterness, balancing the sweetness of the other layers.
- Milk Chocolate Chips: Milk chocolate is creamier and sweeter, creating a harmonious contrast with the dark chocolate.
- Heavy Cream: The cream combines with the chocolate to make a luxurious and velvety ganache, ensuring a smooth and rich texture.
- Ground Ginger: Ginger here enhances the gingerbread flavor profile, infusing the chocolate layer with a hint of spice and warmth.
To make this recipe, we will use the following process:
Crust
- Pulse about 14 Graham Crackers in a food processor, or smash in a sealed plastic bag until crumbs.
- Stir together the Graham Cracker crumbs, Ginger, Cinnamon, Cloves, and Nutmeg. Add the Molasses and Butter and mix until all the crumbs are moist.
- Press the mixture into the bottom and up the sides of an un-greased 9-inch fluted tart pan with a removable base. A spoon and measuring cup work well. Place in the freezer for 10 minutes to set.
Caramel Filling
- Remove chilled crust from freezer and pour thick Caramel Sauce into the crust, spreading it evenly. Place in the freezer for 15 minutes to set.
Ganache Filling
- Place the Chocolate Chips, Cream and Butter in a microwave-safe bowl, and heat in 20 second bursts, stirring after each time, until melted. Stir until smooth. This should only take a minute or two.
- Add 2 teaspoons ground Ginger and stir until blended.
- Pour the chocolate mixture over the caramel layer, and carefully smooth. Refrigerate about 2 hours, until firm.
- When the tart filling is set, decorate as desired. Slice, and enjoy!
Tips and Tricks for Perfect Chocolate Caramel Gingerbread Tart
Use Quality Ingredients:
- Ensure your chocolate is of high quality for the ganache layer.
- Use fresh and aromatic ground spices for the gingerbread crust.
Prebake the Crust: Prebake the gingerbread crust before adding the caramel and ganache. This helps prevent it from becoming soggy.
Properly Melt the Chocolate: When making the ganache, melt the chocolate and cream gently. Avoid overheating, as it can cause the ganache to seize.
Thicken the Caramel: If your caramel sauce is too thin, you can heat it on low to thicken it up slightly before layering it in the tart.
Temperature Control: Allow the tart to cool gradually. After adding the caramel and ganache layers, let it cool at room temperature before transferring it to the fridge.
Decorate Mindfully: When decorating with caramel drizzles or additional spices, do it after the tart has cooled and set. This ensures a neat presentation.
Precision in Slicing: Use a sharp knife dipped in hot water to get clean slices when serving. This prevents the layers from sticking to the knife.
Garnish Creatively: Consider garnishing with grated chocolate, whipped cream, or a dusting of cocoa powder to enhance the visual appeal.
Serve at the Right Temperature: Serve the tart slightly chilled but not too cold. This allows the flavors to shine and the layers to be at their best texture.
Experiment with Spices: Don’t hesitate to experiment with the spice blend in the gingerbread crust. Adjust the ginger, cinnamon, cloves, and nutmeg to your taste.
FAQs
Yes, you can prepare the gingerbread crust in advance and store it in an airtight container at room temperature until you’re ready to assemble the tart.
To prevent the caramel from becoming too hard, ensure you use a thick caramel sauce. If it’s too thin, you can gently heat it to thicken it before layering it in the tart. Likewise, if it’s too thick, you can warm it slightly to make it more spreadable.
Yes, you can use store-bought caramel sauce for convenience, but make sure it’s a good-quality sauce for the best flavor.
Store any leftover tart in an airtight container in the refrigerator. It’s best to consume it within a few days to maintain freshness.
While it’s technically possible to freeze this tart, it’s not ideal because freezing can affect the texture and quality of the layers. It’s best enjoyed fresh or stored in the refrigerator for a short period.
Absolutely! Feel free to adjust the spice blend to your liking. You can experiment with the amount of ginger, cinnamon, cloves, and nutmeg to achieve your preferred flavor profile.
Yes, you can use dark chocolate if you prefer a richer and less sweet flavor. It’s a matter of personal taste.
What to Serve With Gingerbread Chocolate Caramel Tart
Whipped Cream: A dollop of freshly whipped cream on the side adds a light and creamy contrast to the rich tart.
Vanilla Ice Cream: Serving a scoop of vanilla ice cream alongside the tart is a classic pairing that offers a cold, creamy, and sweet contrast to the warm and spicy flavors of the tart.
Fresh Berries: Garnish the plate with a handful of fresh berries like raspberries, strawberries, or blueberries. Their natural sweetness and juiciness balance the richness of the tart.
Chocolate Drizzle: You can drizzle some melted chocolate over the tart just before serving for an extra chocolatey touch.
Caramel Sauce: Since the tart already has a caramel layer, a drizzle of extra caramel sauce can be a decadent addition.
Coffee or Tea: Serve the tart with a hot cup of coffee or a soothing herbal tea. The warm beverage complements the dessert’s flavors nicely.
Mint Leaves: A sprig of fresh mint can add a refreshing element to the plate and provide a pleasant contrast to the sweet and spicy flavors.
Cinnamon Dust: A light dusting of ground cinnamon on top of the tart or the serving plate can enhance the gingerbread spices.
Gingerbread Chocolate Caramel Tart Recipe
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Gingerbread Chocolate Caramel Tart
Ingredients
- • 2 cups Graham Cracker crumbs
- • 1/2 teaspoon ground Ginger
- • 1/2 teaspoon ground Cinnamon
- • 1/4 teaspoon ground Cloves
- • 1/4 teaspoon ground Nutmeg
- • 3 tablespoons Molasses
- • 6 tablespoons unsalted Butter melted
- • 6 oz thick Caramel Sauce Ganache Filling
- • 1 cup Dark Chocolate Chips
- • 1 cup Milk Chocolate Chips
- • 1 cup heavy Cream
- • 1 teaspoon ground Ginger
Instructions
- Crust
- Pulse about 14 Graham Crackers in a food processor, or smash in a sealed plastic bag until crumbs.
- Stir together the Graham Cracker crumbs, Ginger, Cinnamon, Cloves, and Nutmeg. Add the Molasses and Butter and mix until all the crumbs are moist.
- Press the mixture into the bottom and up the sides of an un-greased 9-inch fluted tart pan with a removeable base. A spoon and measuring cup work well. Place in the freezer for 10 minutes to set.
- Caramel Filling
- Remove chilled crust from freezer and pour thick Caramel Sauce into the crust, spreading it evenly. Place in the freezer for 15 minutes to set.
- Ganache Filling
- Place the Chocolate Chips, Cream and Butter in a microwave-safe bowl, and heat in 20 second bursts, stirring after each time, until melted. Stir until smooth. This should only take a minute or two.
- Add 2 teaspoons ground Ginger and stir until blended.
- Pour the chocolate mixture over the caramel layer, and carefully smooth. Refrigerate about 2 hours, until firm.
- When the tart filling is set, decorate as desired. Slice, and enjoy!
Good morning lady,
I am a recipe reader lover and my list is long of the ones you bring to us that I have copied. Company coming and I already have the ingredients for chicken a la king- it’s a blast from my past that I hadn’t thought of in years.
Today’s pie is irresistible too! Will buy myself a tart pan and make that as well. Thanks?
Glad you like it!