All the flavors of the holiday season: buttery spicy gingerbread (shortbread too) with toasted hazelnuts, vanilla cream cheese frosting, dried cranberries, and sugared rosemary.
Not only does this fantastical dessert sound dreamy, present as the best Christmas dessert on earth, but the flavors and textures are out of this world.
What are you serving for your holiday desserts this year?
Forget the gingerbread cookies – well, maybe not – but give this one a try!
Hazelnut Gingerbread Holiday Tart
Hazelnut Gingerbread Holiday Tart
Hazelnut Gingerbread Shortbread Butter Crust:
1 cup butter (2 sticks), melted and cooled (slightly)
1 cup powdered sugar
1/3 cup molasses
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1 tsp. baking powder
2 1/4 cups all purpose flour
1 cup toasted hazelnuts, chopped
Preheat the oven to 325 degrees.
Combine all the crust ingredients together and mix well.
Press into a parchment lined, 9″ bake pan, smoothing out all surfaces. Chill for 30-60 minutes.
Bake for 30 minutes, or so, until golden brown.
Remove from the oven. Cool at room temperature for a few minutes, and then chill in the fridge for at least 60 minutes.
Vanilla Cream Cheese Frosting:
8 oz. cream cheese, room temperature
1/2 cup salted butter (1 stick), room temperature
2 1/3 cups powdered sugar
1 Tbs. vanilla extract
Using a stand or hand-held electric mixer, on medium speed, cream together all ingredients until smooth and creamy.
Remove the chilled gingerbread crust from the pan and parchment. Slather with the Vanilla Cream Cheese Frosting.
Garnish:
2 sprigs fresh rosemary
1/3 cup dried cranberries
1/3 cup toasted hazelnuts, chopped
1 Tbs. powdered sugar
Once the tart is assembled, garnish with the rosemary, cranberries, and nuts.
Dust with powdered sugar.
Chill, again, for at least 60 minutes, before slicing and serving.
