Gingerbread Nutella® Cream Tart
Category: Desserts
Servings: 10
This Gingerbread Nutella® Cream Tart is a festive and delicious dessert that’s perfect for the holiday season or any special occasion. With its rich spiced gingerbread base, creamy mascarpone filling, and the indulgent touch of Nutella®, this tart is a showstopper both in flavor and presentation. The tart is decorated with fresh red currants and rosemary sprigs, making it as stunning to look at as it is to eat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 160g |
| Unsalted butter, cold | 110g |
| All-purpose flour (00) | 350g |
| Honey | 50g |
| Egg | 1 |
| Ground ginger | 5g |
| Ground cinnamon | 5g |
| Ground cloves | 1 pinch |
| Ground nutmeg | 1 pinch |
| Baking soda | 1 pinch |
| Salt | 1 pinch |
| Nutella® | 150g |
| Fresh heavy cream | 250g |
| Mascarpone cheese | 125g |
| Powdered sugar | 20g |
| Fresh red currants | To taste |
| Fresh rosemary sprigs | To taste |
Instructions
Step 1: Prepare the Gingerbread Dough
- Begin by preparing the spiced gingerbread dough. In the bowl of a food processor, combine the all-purpose flour, ground ginger, cinnamon, ground cloves, and ground nutmeg.
- Add the baking soda, granulated sugar, and a pinch of salt. Pulse the ingredients to combine.
- Cut the cold butter into small cubes and add it to the flour mixture. Pulse until the mixture resembles coarse crumbs.
- Add the egg and honey, then pulse again until the dough starts to come together. If the dough is too dry, you can add a tiny splash of water until it forms a smooth dough.
- Turn the dough out onto a lightly floured surface, knead it a few times, and then wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes to firm up.
Step 2: Roll and Bake the Dough
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Roll the dough out on a floured surface until it’s about 0.5 cm thick.
- Using a stencil or a template, cut the dough into the shape of a Christmas tree. You can make a 25 cm wide and 30 cm high tree shape, or any design you prefer.
- Place the cut shapes onto the prepared baking sheet and bake in the preheated oven for about 12 minutes or until the edges are lightly golden.
- Once baked, remove the gingerbread from the oven and let it cool completely on a wire rack.
Step 3: Assemble the Tart Layers
- Once the gingerbread shapes are cool, carefully use a knife to cut the inner part of each shape, leaving a hollow center. Set aside the cut-out pieces as they’ll be used for decoration later.
- Meanwhile, prepare the mascarpone cream filling: In a mixing bowl, combine the mascarpone and powdered sugar. Beat with an electric mixer until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture to create a fluffy, creamy filling.
- Transfer the mascarpone cream to a piping bag fitted with a star tip.
Step 4: Pipe and Decorate
- Place the first gingerbread layer on a serving platter. Pipe the mascarpone cream along the perimeter of the gingerbread, creating a decorative border.
- Place the second gingerbread layer on top of the first, aligning the edges.
- Next, fill another piping bag with Nutella® and pipe small swirls or dots around the outer edge of the tart.
- Decorate the center of the tart with any leftover mascarpone cream, following the inner edge of the gingerbread shape.
- Garnish the tart with fresh red currants and sprigs of rosemary. Finally, sprinkle the leftover crumbled gingerbread pieces over the top for a crunchy, decorative finish.
Step 5: Chill and Serve
- Chill the assembled tart in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the tart to set.
- Serve chilled, and enjoy this beautifully spiced and indulgent dessert that’s perfect for your holiday table!
Tips for the Perfect Gingerbread Nutella® Cream Tart
- Dough Consistency: If the dough is too crumbly or hard to roll, let it rest at room temperature for a few minutes before continuing.
- Nutella® Alternatives: If you’re not a fan of Nutella®, you can swap it out for another chocolate spread or even a caramel spread for a unique twist.
- Piping Tips: If you don’t have a piping bag, you can simply use a plastic sandwich bag with the tip of one corner snipped off to pipe the fillings.
- Make-Ahead Option: You can prepare the gingerbread dough a day or two in advance and store it in the refrigerator. The mascarpone filling can also be made a day ahead.
This Gingerbread Nutella® Cream Tart combines festive flavors with rich textures, making it the perfect treat to impress family and friends. Its spiced gingerbread base is complemented by the smooth mascarpone filling and Nutella® swirls, creating a decadent dessert that is sure to become a holiday favorite!
