Chocolate Gingerbread Five-Spice Tarts Makes 8 350g plain flour ½ tsp bicarbonate of soda 1 tablespoon ground ginger ¼ teaspoon salt 100g unsalted butter, cubed 125g dark brown sugar 1 tablespoon golden syrup 2 tablespoon treacle 1 egg + 1 egg yolk 200ml whipping cream 1 tablespoon light muscovado sugar 1 teaspoon chinese five-spice powder 100g dark chocolate 100g milk chocolate Preheat the oven to 170°C and grease 8 x 8cm round tart tins. In a large bowl, mix together the flour, bicarbonate of soda and ground ginger. Rub the butter into the flour mix with your fingertips until it resembles breadcrumbs. Add the sugar and mix well. Warm the golden syrup and treacle slightly in a saucepan to make it runny and easier to use then pour into the rest of the ingredients with the eggs. Bring the dough together with your hands until it is a nice smooth ball. Place in the fridge for 1 hour to chill. Roll the dough out to 2-3mm thickness and line the dough into your tart tins. Fill the tart shells with baking beans then place in the oven and blind bake for 10 minutes. Remove the baking beans and continue baking for another 5 minutes. Then remove from the oven leave for 15 minutes before removing from the tins and leaving to cool. For the filling heat the whipping cream with the muscovado sugar and five-spice powder until just below boiling point. Remove from the heat and leave to cool for 1 minute so it doesn’t scorch the chocolate. Pour the cream over the chocolate and stir together until all the chocolate has melted and formed a thick ganache with the cream. Spoon the ganache into the tart shells and place in the fridge to chill for at least 2 hours until the chocolate ganache has set. Decorate with gold leaf and bring up to room temperature to serve.
Posted on: Sun, 28 Dec 2014 01:20:35 +0000
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