Gingerbread Chocolate Caramel Tart
Delciiously rich, easy no bake decadent chocolate tart with ganache, caramel, and graham cracker crust.
Servings: 8 slices
Calories: 566kcal
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!
Notes
Nutrition
Serving: 1g | Calories: 566kcal | Carbohydrates: 61g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Cholesterol: 63mg | Sodium: 203mg | Fiber: 3g | Sugar: 45g