Recipe of Gordon Ramsay Gingerbread chocolate ganache tartlets

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, gingerbread chocolate ganache tartlets. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Gingerbread chocolate ganache tartlets is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Gingerbread chocolate ganache tartlets is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook gingerbread chocolate ganache tartlets using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Gingerbread chocolate ganache tartlets:

1. Make ready 00 flour
2. Take cocoa*
3. Prepare unsalted butter
4. Prepare soft dark brown sugar
5. Take golden syrup
6. Take egg yolk
7. Make ready ground ginger
8. Get all spice
9. Take salt
10. Prepare bicarbonate of soda
11. Make ready For the chocolate ganache
12. Take finely chopped dark chocolate or 75 g each of milk and dark chocolate for a lighter ganache
13. Prepare double cream
14. Get vanilla paste
15. Prepare butter for a shiny finish
16. Take 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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