Fruit mince, ginger and chocolate tarts
580g mixed dried fruit, finely chopped
4 tbsp orange juice
225g plain flour
½ tsp bicarb of soda
75g brown sugar
2 tsp ginger powder
½ tsp cinnamon powder
¼ tsp cloves powder
60g cold butter, chopped
2 tbsp treacle
Dark chocolate ganache* and caramel shards, as required
Soak fruit in orange juice overnight.
To make gingerbread, in a food processor, mix together flour, soda, sugar, spices and butter until crumbly. Add treacle and egg; process until ingredients come together. Wrap in a plastic wrap and refrigerate for 30 mins. Divide dough in half.
Roll each half, between sheets of baking paper, until 3mm thick. Place on baking paper-lined trays and refrigerate for 30 mins. Preheat oven to 180°C.
Grease two 12-hole (1tbsp) shallow round-based patty pans. Cut 24x6.5cm rounds from dough; press into pan holes and bake for 8 mins.
Cool in pans.
Spoon fruit mixture into gingerbread cases; pour over ganache, smooth surface and refrigerate until set, 1 hour. Sprinkle caramel shards over and serve.
*Chocolate ganache: In a bain marie, stir together 150g dark semi-sweet coarsely chopped chocolate, 4 tbsp pouring cream and 25g butter until smooth.