John Myers
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Gingerbread Tart
The perfect gingerbread tart recipe with a picture and simple step-by-step instructions.
Biscuit Dough
- 4 Pc. Eggs
- 2 tbsp Water warm
- 100 g Sugar
- 1 packet Bourbon vanilla sugar
- 1 tsp Ginger bread spice
- 1 pinch Cinnamon
- 75 g Wheat flour type 405
- 30 g Food starch
- 10 g Unsweetened cocoa
- 1,5 g Baking powder
Quince compote
- 2 Pc. Quinces
- 75 g Muscovado sugar
- 2 Pc. Cinnamon sticks
- 1 Pc. Tahitian vanilla pod
- 1 Pc. Clove
- 0,5 Pc. Lemon
- 75 ml White wine dry
- 125 ml Water
- 20 g Food starch
Cinnamon cream
- 100 g Cream 30% fat
- 50 g Cream cheese double cream setting
- 50 g Powdered sugar
- 1 pinch Cinnamon
Pepparkakor (Swedish gingerbread)
- 25 ml Beet syrup
- 50 g Sugar
- 25 ml Water
- 50 g Butter
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Ground cloves
- 0,25 tsp Baking soda
- 125 g Wheat flour type 405
biscuit base
- Beat the egg yolks with the warm water until frothy. Gradually add 2/3 of the sugar and the packet of vanilla sugar. Beat until a creamy mass has formed. Stir in the gingerbread spice and cinnamon. Beat the egg whites until stiff and gradually stir in the remaining sugar. Put the egg whites on the egg yolk cream. Mix the flour, baking powder, cocoa and cornstarch and sift into the mixture. Pull under the egg yolk cream. Place a square cake edge on a baking sheet lined with baking paper and fill with the mixture. Bake at 200 ° C for approx. 25 minutes.
Quince compote
- Peel and core the quinces and cut into wedges. Put in a bowl and drizzle with the lemon juice. Slit open the vanilla pods lengthways and scrape out the pulp. Put the sugar, the cinnamon sticks, the clove, the water, the wine and the quince in a saucepan and bring to the boil. Simmer for about 30 minutes until the quinces are soft. Mix the cornstarch with a little water and use it to thicken the compote. Transfer the compote to a bowl, remove the cinnamon sticks and refrigerate.
Cinnamon cream
- Mix the cream cheese, powdered sugar and cinnamon with the hand mixer. Whip the cream until stiff and fold in. Then chill until further processing.
gingerbread
- Briefly bring the sugar beet syrup, sugar and water to the boil. Add butter while stirring. Reduce the heat. Add cinnamon, ginger and cloves and stir in. Add baking soda and flour and stir in. Check the firmness of the dough with the flour. Roll out the dough on a floured worktop and cut out 5 round cookies and 3 small stars. Bake at 225 degrees for about 5 minutes. Cool on a wire rack.
Serving
- Cut out 3 biscuit circles with three approx. 8 cm dessert rings and leave them in the ring below. Layer the quince compote on the sponge cake. Finely grate 5 pepparkakor (gingerbread) and mix 4 of them with the cinnamon cream. Put the cinnamon cream in a piping bag with a large perforated nozzle and squirt a cream cap onto the demolded tartlets. Decorate the cakes with the rest of the Pepparkakor dust and insert a star on top.
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