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Gingerbread latte tart recipe

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Give a rich chocolate tart a festive makeover with this gingerbread latte tart recipe. A glossy chocolate ganache has added spices and gingerbread latte liqueur on a buttery pastry base for an elegant Christmas dessert. See method

Serves 10
20 mins to prepare and 20 mins to cook, plus chilling
490 calories / serving
Vegetarian

Ingredients

300g shortcrust pastry
120g light brown sugar
250ml whipping cream
1 tsp ground ginger
½ tsp mixed spice
300g 52% dark cooking chocolate, broken into small pieces
160ml gingerbread latte cream liqueur
50g gingernut biscuits, crushed

Each serving contains

Energy
2045kj
490kcal 25%
Fat
30g 43%
Saturates
17g 85%
Sugars
33g 37%
Salt
0.2g 4%

of the reference intake
Carbohydrate 46.8g Protein 4.2g Fibre 2.4g

Method

For the pastry case, lightly dust the work surface with flour and thinly roll out the pastry into a large disk. Use to line a 22cm x 2.5cm deep loose bottomed fluted flan tin. Prick the base a few times with a fork and trim off any excess pastry. Chill for 30 mins.

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Preheat the oven to gas 6, 200’C, fan 180’C. Fill the pastry case with baking paper and baking beans. Blind bake for 15 mins, remove the paper and the beans and bake for a further 5 mins until pale golden.

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Meanwhile, for the filling, add the sugar and cream to a small saucepan. Bring to a simmer until the sugar has dissolved, then remove from the heat and stir in the ground ginger and mixed spice. Place the chocolate in a large bowl. Pour the hot cream over the chocolate, leave for 1 min to melt the chocolate, then whisk slowly until the chocolate has fully melted and the mixture is smooth. Stir in the gingerbread liqueur until fully combined.
Pour the chocolate mixture into the tart case and allow to cool. Refrigerate for at least 1 hour or until the filling has set. Scatter over the crushed biscuits in a line. Serve immediately.