This gingerbread caramel slice is the ultimate Christmas dessert with gooey caramel, chocolate ganache and gingerbread cookies
| Created by | Spinneys |
| Prep time | 40 minutes |
| Cook time | 35 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1098 |
| Fat | 75g |
| Saturates | 47.5g |
| Protein | 11.6g |
| Carbs | 99.3g |
| Sugars | 55.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCube 145g butter. Separate the egg yolk from the white. Grate the nutmeg. Place the butter and icing sugar in a food processor and blend until smooth. Add the hard-boiled egg yolk and raw egg yolk and blend again until smooth. Add the flour and dry spices and pulse until the pastry comes together. Shape the dough into a disc (it will be very soft), wrap in cling film and chill until firm, up to 2 hours.
On a lightly floured work surface, gently knead the pastry dough to soften, then roll it out to a circle, approx. 30cm across and 5mm thick. Place the pastry in a 23cm fluted tart pan, press it into the bottom and sides and trim away any excess dough. Chill the tart shell for at least 30 minutes in the refrigerator.
Preheat the oven to 160°C, gas mark 3.
Place the chilled tart pan onto a baking tray and evenly prick the bottom of the pastry with a fork. Bake the tart shell for approx. 20 minutes, until the edges just begin to brown and then immediately brush with the egg white. Cool the tart shell to room temperature.
To make the caramel, soften the gelatine in a small bowl with 1 tablespoon of chilled water. Set aside for later. Add 2 tablespoons of water in a saucepan, with glucose syrup and 60g sugar. Without stirring, bring the contents to a full boil over a high heat for approx. 4 minutes, until the caramel turns golden brown. Remove the pan from the heat and carefully whisk in 175ml of whipping cream. Once the caramel stops boiling, whisk in the softened gelatin until dissolved. Whisk in the butter, followed by the sea salt flakes. Set the caramel aside to cool for approx. 30 minutes. Pour the cooled caramel into the baked tart shell. Chill for 30 minutes.
To make the ganache, chop the chocolate and place it in a bowl. In a small saucepan, bring 310ml of whipping cream and 60g salted butter to a full simmer over a medium heat. Add the glucose to the chocolate, then pour the cream mixture on top. Allow to stand for 1 minute, then gently stir together until smooth.
Pour the ganache over the chilled caramel layer and refrigerate the tart for a full 2 hours.
Sprinkle with extra sea salt to serve.
