Gingerbread Espresso Chocolate Tart By Dapur Sinolin
prep: 45 min
cooking: 25 min
GINGERBREAD BASE (or shortcust pastry + all the spices)
- 65 g / scant 1/3 cup coconut oil (I use this one)
- 220 g / 1 + 2/3 cup all purpose flour*
- 2 level tsp ground ginger
- 2 level tsp ground cinnamon
- ½ tsp ground all spice
- ½ tsp ground cloves
- ½ tsp ground nutmeg
¼ tsp baking soda
a good pinch of fine sea salt
65 g / 1/3 cup dark muscovado sugar
30 ml / 2 tbsp aquafaba**
75 ml / ¼ cup + 1 tbsp maple syrup or molasses
- 300 g / 10.5 oz 70% dark vegan chocolate (I used Green & Blacks cooking chocolate)
- 120 ml / ½ cup coconut cream (solid part of full fat coconut milk only)
- 180 ml / ¾ cup almond milk
- 80 ml / 1/3 cup amaretto (I used Disaronno)***
- 80 ml / 1/3 cup maple syrup
- GINGERBREAD BASE (or shortcust pastry + all the spices)
- Place the coconut oil in a small pot and melt it on the lowest setting. Let it cool down.
- Sift the flour, all the spices, baking soda and salt into a medium size bowl. Mix really well.
- Place the cooled coconut oil, sugar and aquafaba in a large bowl. Cream them together with an electric whisk until well combined and slightly thickened. Add the maple syrup and whisk some more until you get a thick, homogeneous mixture.
- Fold ½ of the flour mix into the wet ingredients and, once combined, add the remaining half. Make sure there are no flour pockets and everything is well combined, but do not knead. The dough will be quite loose and sticky, that’s fine, it’s the way it should be. Wrap the dough in a piece of cling film (glad wrap) and place it in the fridge for at least 1 hour. You can safely keep it in the fridge overnight too.
- Allow the dough to come to room temperature and then roll it slowly and gently between two sheets of baking paper or on a lightly floured surface.
- Roll the dough into a 3 mm thin circle that is large enough to cover the base of the tart tin and the sides.
- Roll the rolled out dough onto a rolling pin, place the rolling pin over the tart case and gently unroll the dough on the top of the tart tin.
- Mould the dough into the tart case (making sure it fits really snugly everywhere) and trim the excess with a sharp knife. Patch up any holes or thin edges with the off-cuts and pierce the bottom of the pastry with a fork in a few places.
- Place the lined tart case back in the fridge while you heat up the oven to to 175° C / 350° F.
- Once the oven is ready, line the inside of the pastry case with a large piece of baking paper (I crumple it first so that it’s more flexible) and then arrange baking beads (or whatever you use instead) on top of the pastry. Blind bake for 10 minutes.
- After 15 minutes, take the beads and the baking paper off and return to the tart to the oven for another 10-15 minutes. Allow it to cool completely.
- Place the broken up chocolate pieces and coconut cream in a clean glass or metal bowl over a bain marie (water bath). Warm them both up on the lowest setting (the water underneath should barely simmer and not boil) until the chocolate has been melted. Make sure the water does not touch the bowl the chocolate is in.
- Once the chocolate has melted, whisk it into the cream with a wire whisk, then add almond milk, amaretto and maple syrup. You can adjust the amount of syrup to taste, but make sure you compensate by adding more almond milk (if you end up using less maple syrup than I did).
- Allow the mixture to cool down and fill the tart case.
- Transfer the filled tart case into the fridge. Allow it to set for at least 8 hours (overnight is best). PS: this tart sets quite firm, but it wasn’t quite set when I took these photos, hence it looks a little softer.