Hi everyone!

The #Choctoberfest 2017 adventure continues with this chocolate tart recipe! I developed it a few months ago, and was waiting for a special occasion to publish it. This festival around chocolate seemed the perfect time to me for sharing this delicious recipe with you.

Those who know me know that I am not crazy about sweets, but that I could eat gingerbread cookies all day long. I am totally addicted to their  cinnamon aroma and caramel touch. That’s why I decided to create a pie crust that reminds the taste of these delicious biscuits.

To keep going the decadent way, this gingerbread pie crust is filed with a lovely delicious dark chocolate ganache. It is rich, intense and creamy. Please choose carefully your ingredients to bake this tart, as the end result will depend on the quality of the ingredients you will use. If you do not skimp on the quality of sugar, chocolate and spices you choose, I promise this tart will take you straight to chocolate heaven.

Serves 8

Pie crust

• 275 gr flour
• 160 gr butter or margarine, coarsely diced
• 3 tbsp vergeoise or brown sugar
• 4 tsp cinnamon
• 1 tsp powdered ginger
• 1/4 tsp grated nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 3-6 tbsp ice cold water

Ganache

• 250 gr dark chocolate 70%
• 6.5 tbsp cream – I used almond cream
• 3 tbsp plant milk

Directions

Pie crust

1. In a bowl, combine flour, sugar, spices and salt.

2. Add the butter. Incorporate it into the flour by kneading lightly with your fingertips, for 2 to 3 minutes, until getting coarse semolina-like texture.

3. Incorporate water, gradually, until you can forms a ball with the dough.

4. Press the dough into the pie dish

5. Prick the bottom of the dough using a fork.

6. Bake in preheated oven at 180 ° C for about 20 minutes, until golden brown.

Ganache

1. In a saucepan, melt the chocolate with the milk over very low heat.

2. Add the cream gradually, whisking constantly, until homogeneous.

Assembly

Pour the ganache onto the the pie crust. If necessary, smooth the surface with a spatula.
Refrigerate one hour.
If you wish, you can decorate your pie with fresh fruit, spices or mint leaves.

I hope you will like this pie as much as I do.

Stayed tuned for my last #Choctoberfest 2017 recipe: it will be all about white chocolate!

Don’t forget to check my friends bloggers #Choctoberfest by following this link:

You still have two days left to enter our fantastic #Choctoberfest 2017 giveaway! Go to last Monday post to enter and get a chance to win our great prize pack!

Wishing you all a wonderful day!

Eleonora