Fruit mince, ginger and chocolate tarts

Prep 0 h : 0 m
Cook 12 h : 0 m


  • 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

    1 egg

    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.