Gingerbread Spice Tartes with Chestnut Cream and Tangerines [Paid Partnership]
This recipe is an oldie but goody, never actually used on the blog I developed the Recipe a few years ago when I participated at a design fair, selling pastries and bakeries. Really this recipes is one of my favorites, it has all Christmas flavors in them, from Gingerbread to dreamy chestnuts and autumnal tangerines. Tangerines really remind me of snack time in Kindergarden, when tangerines were the go to snack during the autumn season. The recipe is simple and looks incredibly fancy, it can be made ahead of time and eater frozen and then eaten on Christmas Eve.
This beautiful recipe was developed in collaboration with Kotanyis Gingerbread spices. With a wonderful selection of Winter Spices Kotanyi showed us the beauty of all their products.
Author: A Sweet Point of View
Cook time: 20 mins
Total time: 20 mins
Serves: 6
Dietary Information: Vegan Friendly Recipe
Ingredients
Instructions
For the gingerbread tart mix the flour with the salt and baking powder. Cut the fresh vanilla in the middle and scrape out the fresh vanilla, then add to the flour. Now add the gingerbread spice and the lemon peel and stir. Open a well in the center of the flour and add the liquid ingredients. Knead a smooth dough with warm hands and leave the dough covered for one hour in a cool place.
Then remove the dough from the fridge and roll out with a width of 2 cm. Cut round circles with a diameter of 10 cm. Butter the tart molds and then dust with some flour. Then lay out the tart molds with the round circles and pierce holes in the ground with a fork.
Bake the tarts for 20 minutes or until golden brown and then remove from the oven and allow to cool.
In the meantime, remove the chestnut cream from the fridge and let it get warm. Beat in the whipped cream until it stiffens and let the sugar trickle in slowly. Now mix the whipped cream under the chestnut cream.
Fill the chestnut cream into the tart pans and top with mandarins. Keep the Gingerbread - Maroni Tarte cool and consume within 2 days.
For the Shells
180 g all-purpose flour
125 g powdered sugar
Β½ Sachet of Gingerbread Spice
Β½ teaspoon of grated Lemon Zest
Pinch of Salt
Pinch of Backing Soda
115 g Cold butter cut into small cubes
1 large egg or 2 vegan eggs
Β½ teaspoon vanilla extract,
For the Chestnut Cream
250 g of Chestnut Cream
45 ml of Heavy Cream or vegan whip cream
80 g of Sugar
For the Topping
1 can of Tangerines or 150 g peeled fresh Tangerines
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