Gingerbread Cookie Chocolate Tart (Print Version)

# Ingredients:

→ Gingerbread Pie Crust

01 - 1 ¾ cups all-purpose flour, spooned and leveled
02 - ¼ cup packed light brown sugar
03 - 1 teaspoon ground ginger
04 - ½ teaspoon ground cinnamon
05 - ¼ teaspoon ground cloves
06 - ¼ teaspoon ground nutmeg
07 - ½ teaspoon kosher salt
08 - 10 tablespoons unsalted butter, cold and diced
09 - 1 large egg
10 - 1 tablespoon unsulfured molasses

→ Ginger Ganache Filling

11 - 1 ¼ cups heavy cream
12 - 5 ounces dark chocolate, finely chopped
13 - 5 ounces milk chocolate, finely chopped
14 - 3 tablespoons unsalted butter, cubed
15 - 2 teaspoons ground ginger

→ Gingerbread Cookie Decorations

16 - 2 cups all-purpose flour, spooned and leveled
17 - 1 teaspoon ground ginger
18 - ½ teaspoon ground cinnamon
19 - ¼ teaspoon ground nutmeg
20 - ¼ teaspoon ground cloves
21 - ¼ teaspoon salt
22 - ½ cup light brown sugar
23 - 6 tablespoons unsalted butter, softened to room temperature
24 - ¼ cup unsulfured molasses
25 - 1 large egg

→ Sugared Cranberries

26 - 1 cup fresh cranberries
27 - ½ cup granulated sugar, plus more for coating
28 - ½ cup water

# Instructions:

01 - In a medium bowl, whisk flour, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt. Cut in the cold, diced butter until the mixture resembles coarse crumbs. Add the egg and molasses and mix with a fork or hands until the dough clumps together. Shape into a flat disc, wrap, and chill for at least 45 minutes. Preheat oven to 350°F. Roll out dough to a 12-inch circle and press into a 9-inch tart pan. Trim edges and dock the base with a fork. Chill for 20 minutes, then blind bake for 15 minutes with pie weights. Remove weights and bake for another 3–5 minutes until lightly golden. Cool completely before filling.
02 - Combine heavy cream, dark chocolate, milk chocolate, butter, and ground ginger in a large microwave-safe bowl. Microwave at 50% power in 20–30 second bursts, stirring after each burst until mostly melted. Stir until smooth and glossy. Pour into the cooled tart shell and smooth the top. Chill for 2–3 hours until set.
03 - In a small bowl, whisk flour, ginger, cinnamon, nutmeg, cloves, and salt. In a medium bowl, beat butter and brown sugar until combined. Add molasses and egg, mixing until smooth. Gradually mix in the dry ingredients. Knead dough, divide it into two discs, wrap, and chill for at least 1 hour. Preheat oven to 350°F. Roll dough to ⅛–¼ inch thickness and cut into desired shapes. Freeze for 5–10 minutes. Bake cookies for 8–10 minutes, or until edges are set. Cool completely before using.
04 - Warm ½ cup granulated sugar and ½ cup water in a small saucepan over low heat until dissolved. Remove from heat and coat cranberries in the syrup. Transfer cranberries to a wire rack and let dry for 15–20 minutes. Roll in extra sugar until coated and let dry for 10 minutes.
05 - Once the ganache is set, decorate with gingerbread cookies, sugared cranberries, and rosemary sprigs. Slice with a hot, dry knife before serving.

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