This gingerbread chocolate brownie tart is perfect for the festive season. With warm spiced flavours and a gingerbread caramel spread whirled through the brownie mix, it will definitely get you in the Christmas mood. Perfectly served with vanilla ice cream
Gingerbread Chocolate Brownie Tart
This gingerbread chocolate brownie tart is perfect for the festive season. With warm spiced flavours and a gingerbread caramel spread whirled through the brownie mix, it will definitely get you in the Christmas mood.
Ingredients
- 400 g shortcrust pastry
- 250 g Tony's gingerbread milk chocolate
- 120 g butter
- 120 g light muscovado sugar
- 2 large eggs
- 1 tsp vanilla extract
- 50 g plain flour
- 100 g gingerbread caramel spread (Thursday Cottage)
- Vanilla ice cream (to serve)
Instructions
- preheat the oven to 160°C fan / 180°C / gas mark 4
- Roll the shortcrust pastry to a depth of 3-5mm in thickness. Place the pastry in a loose bottom tart crust tin.
- Place in parchment paper on top and the the baking beads and blind bake for 15 minutes. After baking remove the baking beads.
- Meanwhile, melt the chocolate and butter in a bowl over a pan of simmering water.
- In a separate bowl, whisk together the eggs and light muscovado sugar. Pour in the melted butter and chocolate mixture and add 1 tsp vanilla extract.
- Sieve in the flour and fold through until there is no white streak left.
- Finally, swirl through the gingerbread caramel and pour into the blind baked shortcrust tart. Place the mixture back in the oven and bake for 20 minutes.
- Once cooked, allow to cool in the tin slightly before slicing and serving with ice cream.