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Gingerbread Tart with Red Currants
You all know gingerbread cookies very well. You probably know gingerbread cake too. But have you ever heard about gingerbread tart? We tried this recipe and now we want to share it with you! The combination of spice mix and red currants will definitely surprise you, the tart tastes delicious!
Ingredients for Gingerbread Tart with Red Currants:
400 g Flour
1 Packet of Vanilla Sugar
140 g Powdered Sugar
4 tbsp. liquid Honey
1 tsp. Baking Soda
70 g melted Butter
2 tbsp. Dark Cocoa Powder
1 tbsp. Gingerbread Spice
2 tsp. Cinnamon
400 g Red Currants (You can combine red currants with other red berries.)
Caster sugar (for fruit softening)
Method: Gingerbread Tart with Red Currants
Mix flour, vanilla sugar, eggs, powdered sugar, honey, baking soda, butter, cocoa powder, gingerbread spice and cinnamon together until a smooth dough forms. Wrap the dough in a plastic foil and let it rest in the fridge overnight.
Dust your work surface with flour, roll out the dough to a thickness of about 5 mm and transfer it to a tart tin lined with baking paper. Top your tart with red currants (I use frozen berries in winter), leaving a little bit of space around the edges. Dust with caster sugar to keep red currents from being sour. Then fold the edges of the tart dough over the top, it prevents the filling from leaking out.
Roll out the remaining dough. This will be the dough you cut shapes out oft. Use various cookie cutters to create beautiful christmas shapes.
Bake at 180 °C for about 20-30 minutes.