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Chocolate Gingerbread Spiced Tart

Indulge in the perfect blend of spiced gingerbread, rich milk chocolate, and a velvety dark chocolate ganache with this festive Chocolate Gingerbread Spiced Tart.
  • Cooking Time | 120 minutes + chilling time
  • Serving Amount | 12
  • Difficulty Level | Hard

Ingredients

For the pastry:

  • 160g plain flour
  • 25g icing sugar
  • 25g Koko Back cocoa powder
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • Pinch ground nutmeg
  • 100g cold butter, cubed
  • 2 egg yolks 
  • Cold water


For the filling:

  • 400g Koko Black Milk Chocolate Dotties
  • 300ml pouring cream
  • 80mls milk
  • 1tsp ground cinnamon
  • 1tsp ground ginger
  • ¼ tsp ground nutmeg
  • 2 large eggs, lightly beaten


For the ganache topping:

  • 200g Koko Black Dark Chocolate Dotties
  • 200mls pouring cream



Method

  1. To make the pastry base, use a food processor to process flour, sugar, cocoa and spices until combined. Add butter and process until the mixture begins to resemble breadcrumbs. Add egg yolks and blend until just combined. 
  2. To bring the mixture together, add cold water a teaspoon or two at a time, blending until the dough begins to form larger clumps. Tip the mixture out on to a lightly floured surface and press together to form a smooth disk shape (don’t worry if you can see some small clumps of butter speckled through the dough). Wrap in plastic wrap and refrigerate for 30 minutes to an hour. 
  3. Roll out pastry on a floured surface, turning as you go to ensure it doesn’t stick to the surface. Roll until it is large enough to line the base and sides of a 24cm loose bottomed flan tin. Gently roll the pastry over the tin and press into the base and sides. Brush any excess flour off with a pastry brush, (dusting flour left on the dough is okay as it should cook away during blind baking). For an even tidier finish you can combine a little cocoa with the flour used on the surface to roll out dough. Trim the edges of the tart using the rolling pin and refrigerate for 30 minutes to an hour. 
  4. Preheat oven to 180C (160C fan-forced). Prick pastry all over with a fork, then line with baking paper and add pastry weights. To make the baking paper easier to line with, scrunch it into a ball first and then spread out again.
  5. Bake for 15 minutes, then remove pastry weights and baking paper and continue to bake for a further 5 minutes. Remove from oven and set aside to cool while you prepare the filling. 
  6. Reduce oven temperature to 150C (140C fan-forced). Place milk chocolate dotties in a medium bowl. Heat the cream, milk and spices over medium heat, stirring occasionally, until it just reaches simmering point, remove from heat and pour over the milk chocolate dotties. Leave to sit for five minutes to allow the chocolate to melt and then whisk to combine. 
  7. Add eggs and whisk until combined. Strain mixture through a sieve into a large jug. Pour mixture into the cooled tart case and bake for 30 to 40 minutes or until filling has just set and has a slight jiggle in the centre. Set aside to cool completely.
  8. To make the ganache topping, place dark chocolate dotties in a bowl, heat cream until it just reaches simmering point, do not let it boil. Remove from heat and pour over the chocolate dotties. Leave to sit for a few minutes and then whisk to combine. Gently pour over tart filling evenly. Refrigerate for about one hour, until chocolate ganache is set. 
  9. Bring tart to room temperature and decorate with your favourite Koko Black Christmas treats to serve.