Gingerbread Cookie Chocolate Tart
PREP TIME: 30 minutesCOOK TIME: 12 minutesCUSTOM TIME : 4 hours TOTAL TIME: 4 hours 42 minutes
SERVINGS
Equipment
- 1 tart pan
Ingredients
- For the crust
- 1 Cheryl's Buttercream Frosted Gingerbread Cookie box
- 1 cup almond flour
- 14 cup melted butter
- For the filling
- 16 ounces dark chocolate chips or chopped dark chocolate
- 112 cups heavy cream or full-fat coconut milk
- 12 teaspoon ginger powder
- 12 teaspoon cinnamon
- 14 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pomegranate seeds and rosemary (for garnish)
Instructions
- Remove the frosting from the cookies and add the cookies to a food processor.
- Add the almond flour and butter and pulse until the mixture is crumbly.
- Press the gingerbread crumble into a tart pan and bake at 350 F for 12-14 minutes or until the base looks dry.
- Pour chocolate chips into a bowl.
- Heat the cream or coconut milk until it starts to simmer. Pour the cream over the chocolate chips and let it rest for 2 minutes.
- Add the spices and vanilla extract. Mix until it ingredients are well combined and the mixture looks smooth.
- Pour the chocolate mixture over the tart base and refrigerate it for at least 4 hours.
- Garnish the tart with pomegranate seeds and rosemary or serve it as is.
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Notes
Imported from Cheryls
AUTHOR
Preethi Venkatram is a food and product photographer, food stylist, and recipe developer who lives in North Carolina.
