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Double Chocolate Gingerbread Salted Caramel Tart

  • Steps
  • Ingredients

Steps

  • Preheat one oven to 150°C fan-forced and another to 180°C fan-forced.
  • Set the blast chiller to -36°C.
  • For the Caramel Centre, grease a tray of 3.5cm wide, 2cm deep silicon disk moulds well and place flat on a tray.
  • Combine sugar and water in a medium saucepan over high heat and bring to the boil without stirring. Continue to boil until caramel reaches 210°C.
  • Meanwhile, bring the cream to a simmer in a small saucepan and set aside.
  • With the caramel still over high heat, carefully add the warm cream and carefully stir, allowing mixture to bubble. Season with salt and stir through.
  • Remove the caramel from the heat and gradually add the butter, stirring to melt through.
  • Transfer the caramel to a large bowl and set aside at room temperature for 10 minutes to cool slightly.
  • Fill the silicon moulds just under the top edge with caramel. Place tray of moulds into the blast chiller for 1 hour or until caramel has set firm. Store in the blast chiller until required.
  • For the Gingerbread Spice, combine spices in a small bowl and mix well. Set aside.
  • For the Gingerbread Cake, grease a 12cm x 5.5cm, 5.5cm high loaf tin and line with baking paper.
  • Combine butter and golden syrup in a small saucepan over medium heat to melt. Set aside to cool slightly.
  • Meanwhile, in the bowl of a stand mixer, combine brown sugar and egg and use the whisk attachment to cream until pale in colour.
  • Meanwhile, combine milk and bicarbonate of soda, stir and set aside.
  • Add the butter and golden syrup mixture to the creamed mixture and whisk to combine.
  • In three batches, sift the flour, baking powder and 3g Gingerbread Spice into the stand mixer bowl and fold through.
  • In two batches, add the milk mixture to the batter and fold through.
  • Place 260g of batter into the prepared loaf tin and discard the remaining batter.
  • Bake at 180°C for 25-30 minutes or until the top bounces back when lightly pressed.
  • Set the cake aside to cool in tin slightly then remove the cake from the tin and set aside.
  • Increase the oven to 220°C fan-forced.
  • For the Caramel Chocolate Tart Shell, half fill a medium saucepan with water and bring to a simmer.
  • Place chocolate in a large metal bowl, place over the saucepan of simmering water and stir until melted and temperature reaches 45°C.
  • Remove bowl from the saucepan. Whilst stirring, very gradually add just enough chocolate to melt through and drop the overall temperature to 33-34°C. Continue to stir until the temperature of the chocolate drops to 27°C.
  • Briefly place the bowl back over the saucepan of simmering water and stir to carefully bring chocolate back up to 31°C.
  • Fill three 9.5cm brioche tins with chocolate and set aside for 1 minute.
  • Meanwhile, lay a sheet of baking paper on the bench.
  • Pour the chocolate from each mould back into the bowl and briefly shake to allow excess to drip out.
  • Place the tarts upside down on the baking paper and leave for 10 minutes or until set.
  • For the Diplomat, submerge the gelatine in a bowl of water and set aside for 5 minutes.
  • Meanwhile, place milk in a medium saucepan and bring to a simmer.
  • In a medium bowl, combine sugar, yolk, cornflour and Gingerbread Spice and whisk vigorously until pale and creamy.
  • Whilst whisking, gradually add the hot milk to the yolk mixture until combined.
  • Transfer mixture back into the saucepan and stir over medium heat until thick. Remove saucepan from the heat.
  • Remove the gelatine from water and squeeze to remove excess water. Add bloomed gelatine to the saucepan and stir to dissolve.
  • Add white chocolate and stir to melt through.
  • Transfer to a deep baking tray, cover with lightly greased go between and place in the blast chiller for 5 minutes or until cold. Transfer to the fridge until needed.
  • For the Caramel Chocolate Tart Shell, use a small sharp knife to trim the tart edges and wipe clean, ensuring there is no chocolate hanging over.
  • Place the tart tins upright on a tray and into the fridge for 30 minutes or until chocolate shell is set and easily lifts from the tin.
  • For the Gingerbread Cake, use a serrated knife to trim the bottom off the Gingerbread cake and reserve for the Gingerbread Dust.
  • Cut an 8mm thick slice from the bottom of the trimmed cake. Use a 5cm round cutter to cut two disks from the 8mm slice of cake. Reserve all cake and trimmings.
  • For the Gingerbread Crumb, trim crusts from the remaining cake and reserve. Roughly tear 100g of trimmed cake into large chunks.
  • Combine cake chunks and demerara in a food processor and pulse to coarse crumbs. Thinly and evenly spread crumbs over a silpat lined tray.
  • Bake at 220°C for 13 minutes or until sugar granules turn a deep toffee colour, stirring every 3-4 minutes to avoid edges burning.
  • Carefully lift the silpat mat onto the bench and set aside to cool completely. When cool, weigh 100g into a small bowl and set aside.
  • For the Gingerbread Dust, place all remaining trimmings and offcuts from the cake into a small food processor and pulse to a fine crumb.
  • Grease a flat oven tray and line with baking paper. Evenly spread crumbs over the tray and bake at 150°C for 15 minutes or until deep golden brown, stirring occassionally if needed to avoid burning the edges.
  • Carefully lift the baking paper onto the bench and set aside to cool completely then transfer to a small bowl.
  • For the Diplomat, transfer diplomat to the bowl of a stand mixer and use the whisk attachment to whip until light and aerated.
  • Place cream in another standmixer bowl and use the whisk attachment to whip to firm peaks.
  • Gently fold the whipped cream into the whipped diplomat. Cover with go between and place in the fridge.
  • For the Caramel Centre, line a small tray with baking paper.
  • Place cocoa butter into a small glass bowl and microwave in 30 second bursts until completely melted and temperature is at 40°C.
  • Meanwhile, when set, remove a caramel from the mould. Insert a skewer part-way into the caramel.
  • Holding the skewer, carefully dip the caramel into the melted cocoa butter to coat, allowing excess to drip back into the bowl.
  • When set, dip the caramel a second time, again, allowing excess to drip back into the bowl. Transfer to prepared tray.
  • Carefully remove the skewer and rub a finger over the hole to melt the cocoa butter and seal the shell. Place tray into the fridge until ready to assemble.
  • For the Caramel Chocolate Tart Shell, carefully lift the shells out of each tin and onto a small tray. Chill shells in the fridge until ready to assemble.
  • For the Gingerbread Dust, transfer cooled Gingerbread Dust to a small food processor and pulse to a very fine crumb. Transfer to a small bowl and set aside.
  • To assemble, place a disk of Gingerbread Cake into the base of the tart shell. Centre a Caramel disk on top. Place in the fridge until ready to serve.
  • For the Diplomat, fold 100g Gingerbread Crumb through the whipped Diplomat and transfer to a piping bag. Set aside.
  • Cut the tip of the piping bag of Diplomat. Pipe Diplomat around and over the Caramel to fill the tart shell. Use a small offset palette knife to smooth the diplomat and create a sharp flat surface.
  • Clean the edges of the tart shell if needed.
  • Use a small coarse sieve to sprinkle the Gingerbread Dust evenly over the diplomat.
  • Lift the tart onto the serving plate.

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