Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, gingerbread chocolate ganache tartlets. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Gingerbread chocolate ganache tartlets is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Gingerbread chocolate ganache tartlets is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook gingerbread chocolate ganache tartlets using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Gingerbread chocolate ganache tartlets:

1. Prepare 100 g 00 flour
2. Get 20 g cocoa*
3. Get 30 g unsalted butter
4. Make ready 30 g soft dark brown sugar
5. Prepare 20 g golden syrup
6. Prepare 1 egg yolk
7. Get 1 tsp ground ginger
8. Make ready 1/4 tsp all spice
9. Make ready 1/4 tsp salt
10. Get 1/4 tsp bicarbonate of soda
11. Make ready For the chocolate ganache
12. Get 150 g finely chopped dark chocolate or 75 g each of milk and dark chocolate for a lighter ganache
13. Take 110 ml double cream
14. Prepare 1 tsp vanilla paste
15. Make ready 20 g butter for a shiny finish
16. Prepare for a darker colour you could substitute the syrup with the treacle and use 120 g of flour instead

Instructions to make Gingerbread chocolate ganache tartlets:

1. Sieve all the dry ingredients and set aside.
2. In a bowl, cream together butter and sugar, add the golden syrup, the egg yolk and slowly the dry ingredients.
3. Combine well in a smooth dough and start rolling between two pieces of parchment paper to about a 5p coin thickness. Line the tartlet cases, prick the bottom with a fork and let these rest in the fridge for about 30 minutes. Heat the oven at 180 C.
4. Cook the cases lined with baking beans for about 10 minutes and a further 5 without the beans. While these are cooling down, prepare your ganache by warming up the cream to a blood temperature, being mindful not to boil it. Pour over the chocolate and leave for a minute. Combine the cream and the chocolate, add the butter to obtain a shiny finish.

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