Gluten-Free Chocolate Gingerbread Tarts

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These Gluten-Free Chocolate Gingerbread Tarts have a homemade gluten-free pastry with a lovely hint of ginger. They are filled with a rich creamy chocolate ganache studded with stem ginger.

this recipe

Full list of ingredients needed

Ginger Pastry Crust

• Sweet rice flour.
• Sorghum flour.
• Almond flour.
• Ground flaxseeds.
• Ground ginger.
• Butter. Unsalted is the best choice here.
• Caster sugar. It’s a fine white baking sugar. If you can only get hold of granulated sugar you can grind more finely in the food processor before you use it in the recipe.
• Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell).

Chocolate Ginger Filling

• Whipping cream. You can swap for heavy cream.
  Light muscovado sugar.
  Dark chocolate. This recipe uses 70% dark chocolate. However, you can use 50-60% chocolate for a softer chocolate flavour.
  Milk chocolate.
• Five-spice powder.
• Stem ginger. You can use shop bought or you can try this Homemade Stem Ginger in Syrup.

How do you make gluten-free pastry?

We just need just 4 ingredients to create a unique gluten-free flour blend that is delicious, easy to work with and creates the best pastry crusts.

Sweet rice flour – this is the majority flour used in this recipe. It is needed to bind the ingredients together and add elasticity to the mix so that the pastry can be rolled out with ease. It has a near neutral taste so its role is mostly function. READ MORE >>> The Ultimate Guide to Sweet Rice Flour.

Sorghum flour – an incredibly tasty pastry. Think wholewheat flour, earthy and wholesome. READ MORE >>> The Ultimate Guide to Sorghum Flour.

Almond flour - adds a mild nutty sweetness. Great protein structure so helps to hold the pastry together.

Ground flaxseeds - help further bind the pastry to stop it from crumbling apart. It also adds a nice bit of texture.

Once these four ingredients are whisked together to make your gluten-free flour blend then you can continue to make the pastry the same way you would regular pastry.

1. Use butter cold from the fridge, sliced as thinly as possible then rubbed with the flours to make rough shreds and add flakiness to your dough.
2. Add a little caster sugar for sweetness.
3. Add 2 eggs and an extra yolk for richness.
4. Bring the dough quickly together with your hands, with maybe a little ice cold milk if more liquid is needed to make the pastry cohesive.
5. Wrap your ball of pastry in cling film and keep in the fridge until needed.

How long can the pastry keep for?

Up to 3 days. Just bring it out 30 minutes to 1 hour (depending on how warm your kitchen is) before you would like to roll it out.

How to serve

These tarts are lovely served as a dessert with a dollop of crème fraiche.

More gluten-free desserts you'll love

• Gluten-Free Mince Pies
• Gluten-Free Apple Pie
• Gluten-Free Pumpkin Pie
• Gluten-Free Cranberry Cream Tart
• Gluten-Free Treacle Tart with Pecans

I urge you to give these Gluten-Free Chocolate Gingerbread Tarts a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Chocolate Gingerbread Tarts

Georgina Hartley

Homemade gluten-free pastry with a lovely hint of ginger filled with a rich creamy chocolate ganache studded with stem ginger.

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Chilling time 2 hours hrs

Course Dessert

Cuisine British

Servings 8 people

Calories 605 kcal

Ingredients

  

1x2x3x

Ginger Pastry Crust

• ▢ 140 g sweet rice flour - plus extra flour for dusting
• ▢ 125 g sorghum flour
• ▢ 75 g almond flour
• ▢ 25 g ground flaxseeds
• ▢ 1 tablespoon ground ginger
• ▢ 125 g unsalted butter - directly from the fridge
• ▢ 100 g caster sugar
• ▢ 2 eggs + 1 yolk - lightly beaten
• ▢ pinch of salt

Chocolate Ginger Ganache

• ▢ 200 ml whipping cream
• ▢ 1 tablespoon light muscovado sugar
• ▢ 1 teaspoon five spice powder
• ▢ 100 g dark chocolate
• ▢ 100 g milk chocolate
• ▢ 3 balls stem ginger - diced

Instructions

 

Pastry Crust

• In a large mixing bowl whisk together the sweet rice flour, sorghum flour, almond flour, chia seeds and ginger.
• Slice the butter very thinly and add to the flour. Then rub the mixture between fingertips until roughly shorn and crumbly.
• Whisk in the caster sugar and then pour in the eggs.
• Bring the dough together using a wooden spoon at first if you like and then your hands. If the dough is still too dry and crumbly then add a little extra whole milk.
• Turn the pastry out on to the work surface and knead very briefly into a ball until the dough is cohesive and slightly sticky.
• Wrap the dough in baking parchment and place in the fridge for 30 minutes - 1 hour to chill before rolling out.
• Pre-heat the oven to 190°C / 170°C fan / gas mark 5.
• Cut two large pieces of baking parchment, 2½ inches wider than the size you need to roll the pastry out to.
• Halve the pastry disc to make it easier to roll out then place between the parchment sheets.
• Using a long rolling pin roll out the pastry into a round until it is about 5mm thick.
• Using a pasty cutter, cut the dough into as many rounds as will fit. You will have to do this in batches.
• Peel away the baking parchment and use the rolling pin to lift the pastry rounds and drape over the tart tins.
• Fit the pastry into the tart tins, patching up any cracking with excess pastry. Place the tart tins on a baking tray in the fridge whilst you roll out the pastry for the rest of the tarts.
• Chill the pastry crusts for at least an hour in the fridge (or 10 minutes in the freezer).
• Remove and baking parchment over the pastry crusts and fill each with baking beans.
• Place the baking trays with the tart tins on top in the middle of the oven and bake for 20 minutes.
• Remove from the oven and discard the parchment and baking beans.
• Take the saved egg yolk from making the pastry and whisk it lightly in a small bowl. Using a pastry brush, brush the egg yolk all over the surface of the pastry and up the insides and on the edges.
• Place back in the oven for 5 minutes.
• Remove from the oven and let rest for a few minutes whilst preparing the filling.

Chocolate Ginger Ganache

• Heat the whipping cream with the muscovado sugar and five-spice powder until just below boiling point. Remove from the heat and leave to cool for 1 minute so it doesn’t scorch the chocolate.
• Pour the cream over the chocolate and stir together until all the chocolate has melted and formed a thick ganache with the cream.
• Stir in the diced stem ginger.
• Spoon the ganache into the tart shells and place in the fridge to chill for at least 2 hours until the chocolate ganache has set.
• Decorate with gold leaf and bring up to room temperature to serve.

Notes

The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Nutrition

Calories: 605kcalCarbohydrates: 59gProtein: 9gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 103mgSodium: 31mgPotassium: 266mgFiber: 5gSugar: 27gVitamin A: 825IUVitamin C: 0.2mgCalcium: 72mgIron: 3mg

Have you tried this recipe?Head to the comment section and let me know what you think!