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Gingerbread Chocolate Caramel Tart

A decadent holiday tart featuring a spiced gingerbread crust, a rich salted caramel filling, and a dark chocolate ganache topping.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups gingersnap crumbs
  • 0.5 cup butter melted
  • 1 tbsp brown sugar
Caramel Layer
  • 1 can sweetened condensed milk 14 oz
  • 0.5 cup brown sugar
  • 6 tbsp butter
  • 2 tbsp golden syrup or corn syrup
  • 0.5 tsp sea salt
Ganache Topping
  • 6 oz dark chocolate chopped
  • 0.5 cup heavy cream
Decoration
  • mini gingerbread cookies
  • silver sprinkles

Equipment

  • 9-inch tart pan with removable bottom
  • Saucepan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Mix gingersnap crumbs, melted butter, and sugar. Press into a 9-inch tart pan.
  2. Bake crust for 8-10 minutes. Let cool completely.
  3. In a saucepan, heat condensed milk, brown sugar, butter, and syrup over medium heat. Stir constantly until thickened and golden (approx 7 mins). Stir in salt.
  4. Pour caramel into the crust and chill for 1 hour until firm.
  5. Pour hot heavy cream over chopped dark chocolate. Let sit for 2 minutes, then whisk until smooth to make ganache.
  6. Pour ganache over the caramel layer. Chill for 2 hours until set.
  7. Decorate with mini gingerbread cookies and sprinkles before serving.

Notes

Slice with a hot knife for clean layers. Store leftovers in the refrigerator for up to 5 days.