Recipe

Chocolate fruit mince and gingerbread tarts

Oct 31, 2010 1:00pm
  • 1 hr 5 mins cooking
  • Makes 24 Item
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Ingredients

Chocolate fruit mince and gingerbread tarts
  • 1/2 cup (80g) mixed dried fruit, chopped finely
  • 1/4 cup (60ml) orange-flavoured liqueur
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1/3 cup (75g) firmly packed brown sugar
  • 2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 60 gram cold butter, chopped
  • 2 tablespoon treacle
  • 1 egg
  • 150 gram dark (semi-sweet) chocolate
  • 1/4 cup (60ml) pouring cream
  • 25 gram butter
  • 1/4 cup (55g) caster (superfine) sugar
  • 1/4 cup (60ml) water

Method

Chocolate fruit mince and gingerbread tarts
  • 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.

Notes

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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