Muffin Pan Ginger Crunch Tarts

Why You’ll Love This Recipe

These Ginger Crunch Tarts are an easy-to-make dessert that packs a punch of flavor with every bite. The use of a muffin tin makes them perfectly portioned, ensuring that each tart has the ideal ratio of buttery crust, spicy ginger filling, and crunchy topping. The combination of textures and the warmth of ginger makes them a comforting, delicious treat that’s perfect for any occasion. Best of all, they’re incredibly simple to make, with minimal ingredients and no complicated steps.

Ingredients

For the Crust:

• 1 1/2 cups digestive biscuits (or graham crackers), crushed into fine crumbs
• 1/4 cup unsalted butter, melted
• 2 tbsp brown sugar

For the Filling:

• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup golden syrup (or light corn syrup)
• 2 tbsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 large egg, beaten

For the Crunch Topping:

• 1/2 cup dark chocolate, chopped (or chocolate chips)
• 2 tbsp unsalted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Crust:

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper cupcake liners.
2. In a bowl, combine the crushed digestive biscuits, melted butter, and brown sugar. Mix until everything is evenly combined and the crumbs are moist.
3. Spoon about 1 tablespoon of the biscuit mixture into each muffin tin, pressing it down firmly to form a compact, even base.
4. Bake the crust for 8-10 minutes, or until slightly golden and firm. Once done, remove from the oven and let it cool slightly while you prepare the filling.

For the Filling:

1. In a medium saucepan over low heat, melt the butter, brown sugar, and golden syrup together, stirring occasionally until the mixture is smooth and well combined.
2. Once the butter mixture has melted, add the ground ginger, cinnamon, and cloves, and stir to combine.
3. Remove the saucepan from the heat and allow it to cool slightly. Once cooled, whisk in the beaten egg until fully incorporated.
4. Pour the ginger mixture into the baked crusts, filling each muffin cup about 3/4 of the way full.
5. Return the muffin tin to the oven and bake for 12-15 minutes, or until the filling is set and slightly firm to the touch. The tarts should still have a slight jiggle in the center when you remove them from the oven.

For the Crunch Topping:

1. While the tarts are baking, melt the dark chocolate and butter together in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring in between, until fully melted and smooth.
2. Once the tarts are baked and the filling is set, remove them from the oven and drizzle the melted chocolate over the top of each tart.
3. Use a spoon or spatula to spread the chocolate evenly over the top, creating a thin, glossy layer.

Final Steps:

1. Allow the tarts to cool completely in the muffin tin before transferring them to a wire rack.
2. Once cooled, carefully remove the tarts from the muffin tin. If you used paper liners, this should be easy; if not, you can gently run a knife around the edges to loosen them.
3. Serve the tarts chilled or at room temperature.

Servings and timing

• Servings: 12 mini tarts
• Prep time: 20 minutes
• Cook time: 25-30 minutes
• Total time: 1 hour (including cooling time)

Variations

• Ginger Spice: For a more intense ginger flavor, increase the amount of ground ginger in the filling or add some fresh grated ginger for an extra kick.
• Add Nuts: Add chopped nuts like pecans or walnuts into the crust mixture for added crunch.
• Chocolate Variations: You can use milk or white chocolate instead of dark chocolate for the topping for a sweeter flavor profile.
• Coconut Crunch: Top with shredded coconut before baking for an added texture and flavor.
• Vegan: Use dairy-free butter and replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) to make the recipe vegan.

Storage/Reheating

• Storage: Store the tarts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
• Freezing: These tarts freeze well. Wrap each tart individually in plastic wrap and foil, then place them in a freezer bag. Store for up to 3 months. Thaw at room temperature before serving.
• Reheating: These tarts are best served at room temperature, but you can gently reheat them in the microwave for about 10-15 seconds if desired.

FAQs

1. Can I make these tarts ahead of time?

Yes! These tarts can be made ahead of time and stored in the fridge or at room temperature. They also freeze well for longer storage.

2. Can I use a different type of syrup?

Yes, you can substitute golden syrup with light corn syrup or maple syrup, though the flavor may be slightly different. Golden syrup gives a unique caramelized flavor.

3. How can I make the tarts more spiced?

You can add more ground ginger, cinnamon, or even a pinch of cloves or nutmeg to enhance the spice profile of these tarts.

4. Can I add fresh ginger to the filling?

Yes, you can add fresh grated ginger to the filling for an even bolder ginger flavor. Be sure to adjust the amount to your liking.

5. How do I prevent the filling from overflowing during baking?

Make sure not to overfill the muffin cups and give the filling enough room to rise slightly. If you are concerned, you can place a baking sheet underneath the muffin tin to catch any drips.

6. Can I make these tarts gluten-free?

Yes, you can use gluten-free biscuits or crackers for the crust, and the rest of the ingredients are naturally gluten-free.

7. Can I use a tart pan instead of muffin tins?

Yes, you can use a standard tart pan instead of muffin tins. Just be sure to adjust the baking time, as larger tarts may take a little longer to cook.

8. What can I use instead of dark chocolate for the topping?

You can use milk chocolate or white chocolate if you prefer a sweeter topping. You could also make a glaze with powdered sugar and milk for a different finish.

9. Can I add fruit to the filling?

Yes, adding small pieces of crystallized ginger, dried fruit, or fresh fruit like pear or apple can be a lovely addition to the tart filling.

10. How do I make sure the tarts come out of the muffin tin easily?

Make sure to grease the muffin tin well or use paper liners to prevent sticking. If needed, run a knife around the edges of the tarts to loosen them.

Conclusion

Muffin Pan Ginger Crunch Tarts are the perfect combination of crispy, buttery crust, rich ginger filling, and a smooth, crunchy chocolate topping. With minimal ingredients and easy steps, these tarts make an impressive and flavorful dessert for any occasion. The warming spices of ginger combined with the sweetness of chocolate will surely satisfy any dessert lover’s cravings. Whether you’re making them for a special event or just as a delightful treat, these tarts are a guaranteed hit.

Muffin Pan Ginger Crunch Tarts

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Muffin Pan Ginger Crunch Tarts are a delicious fusion of crispy, buttery crust with a rich ginger filling, topped with a smooth chocolate layer. These mini tarts offer the perfect balance of sweet and spicy, with warming ginger and a crunchy topping for added texture.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour (including cooling time)
• Yield: 12 mini tarts
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 1/2 cups digestive biscuits (or graham crackers), crushed into fine crumbs
2. 1/4 cup unsalted butter, melted
3. 2 tbsp brown sugar
4. 1/2 cup unsalted butter
5. 1/2 cup brown sugar
6. 1/4 cup golden syrup (or light corn syrup)
7. 2 tbsp ground ginger
8. 1/2 tsp ground cinnamon
9. 1/4 tsp ground cloves
10. 1 large egg, beaten
11. 1/2 cup dark chocolate, chopped (or chocolate chips)
12. 2 tbsp unsalted butter

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Instructions

For the Crust:
1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper cupcake liners.
2. In a bowl, combine the crushed digestive biscuits, melted butter, and brown sugar. Mix until everything is evenly combined and the crumbs are moist.
3. Spoon about 1 tablespoon of the biscuit mixture into each muffin tin, pressing it down firmly to form a compact, even base.
4. Bake the crust for 8-10 minutes, or until slightly golden and firm. Once done, remove from the oven and let it cool slightly while you prepare the filling.

1. For the Filling:
   1. In a medium saucepan over low heat, melt the butter, brown sugar, and golden syrup together, stirring occasionally until the mixture is smooth and well combined.
   2. Once the butter mixture has melted, add the ground ginger, cinnamon, and cloves, and stir to combine.
   3. Remove the saucepan from the heat and allow it to cool slightly. Once cooled, whisk in the beaten egg until fully incorporated.
   4. Pour the ginger mixture into the baked crusts, filling each muffin cup about 3/4 of the way full.
   5. Return the muffin tin to the oven and bake for 12-15 minutes, or until the filling is set and slightly firm to the touch. The tarts should still have a slight jiggle in the center when you remove them from the oven.
2. For the Crunch Topping:
   1. While the tarts are baking, melt the dark chocolate and butter together in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring in between, until fully melted and smooth.
   2. Once the tarts are baked and the filling is set, remove them from the oven and drizzle the melted chocolate over the top of each tart.
   3. Use a spoon or spatula to spread the chocolate evenly over the top, creating a thin, glossy layer.
3. Final Steps:
   1. Allow the tarts to cool completely in the muffin tin before transferring them to a wire rack.
   2. Once cooled, carefully remove the tarts from the muffin tin. If you used paper liners, this should be easy; if not, you can gently run a knife around the edges to loosen them.
   3. Serve the tarts chilled or at room temperature.

Notes

1. For a more intense ginger flavor, increase the amount of ground ginger in the filling or add some fresh grated ginger for an extra kick.
2. If you prefer a sweeter chocolate topping, you can use milk or white chocolate instead of dark chocolate.
3. These tarts can be stored in the fridge or at room temperature, making them perfect for make-ahead dessert options.

Nutrition

• Serving Size: 1 tart
• Calories: 250
• Sugar: 20g
• Sodium: 80mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg