Festive, easy and holiday approved, this no-bake tart is a favourite!
When you think holidays, you're probably thinking cookies. But I've got something better for you... a tart! Tart's are definitely an underrated dessert, but oh so easy to make.
WHAT IS A TART?
You've probably heart about tart's, the most famous of them all, the butter pecan tart, ring a bell? Tart's are traditionally an open-faced pastry, with a crust, and a filling. Unlike a pie, where the filling is usually covered. The best part about tart's is that they don't always need to be baked!
This gingerbread fudge no-bake tart only requires an hour of fridge time. The cookie base is made with gingerbread cookies that were blended together with melted butter. I used cookies that were sadly hard and no longer soft, but made for a wonderful cookie for this tart crust! The next layer is a simple fudge, and then topped with a salted caramel and some peanuts.
THE BEST COOKIES TO USE
This recipe is so versatile, you can really use any crunchy cookie you'd like. I used gingerbread sandwich cookies from Trader Joe's. They started off soft, but after a few days on the counter they were stale and crunchy. If you have a Christmas gingerbread house left over, you can go ahead and use that instead!
TIPS FOR THE BEST GINGERBREAD FUDGE TART
Make sure the cookie crust layer is the right texture. The mixture should pack together when you press it. If you find its too dry and crumbly, add some melted better, 1 tablespoon at a time. If it's too wet and mushy, add more cookies to dry the mixture out. The amount of butter you add will depend on the type of cookie you're using, so don't be worried!
Allow the tart to cool between layering. To get those beautiful distinct layers, you'll want to make sure you allow enough cooling time so the fudge and caramel can set. This way, you'll get clean, gorgeous cuts.
Ingredients
Gingerbread cookie crust
8-10 gingerbread sandwich cookies or about 1 1/2 cups ground cookie crumbs
2-4 tbsp melted butter (add as needed)
Fudge filling
1 cup dark chocolate (175g)
2/3 cup + 1 tbsp sweetened condensed milk (220g)
Salted caramel layer
15-17 caramel squares
1/3 cup cream (18% or whipping cream)
1/3 cup condensed milk
1/2 tsp salt
1/4 chopped peanuts
Directions
To make the cookie layer, begin my adding the cookies into a blender, and pulse until it forms a fine crumb.
Add one tablespoon of melted butter at a time, and blend. Continue to add the butter, one tablespoon at a time, until the mixture comes together. You can test it by taking a little bit between your fingers, if it sticks together when pressed, you've got it. If its still too crumbly, add more melted butter (one tablespoon at a time) and pulse until you have the right texture. If the mixture is too wet, add more cookies to dry it out.
Once the crumb mixture has reached the right texture, empty it into your tart pan. You don't need to grease the pan (yay!). Press the cookie crumb mixture down and then up the sides of the tart pan until you have an even layer. Set in the freezer to cool for 10-20 minutes.
In a heat-proof bowl, mix together the condensed milk and dark chocolate. Microwave in 30 second increments until melted, stirring every time. Once its a combined, it should look smooth and silky. Remove the tart shell from the freezer. Pour the fudge onto the tart shell you prepared. Put the tart into the fridge or freezer for another 10-15 mins.
In another heat-proof bowl, mix together the caramels, cream and condensed milk. Microwave in 30 second increments until smooth, mixing often. If the caramels are still tacky and not mixing even though its hot, let the mixture sit for two minutes so they melt, and then mix vigorously. Add in the salt and stir.
Remove the tart from the freezer or fridge. Pour the caramel mixture over the fudge layer of the tart. Top immediately with peanuts. Freeze or refrigerate the tart for at least 2 hours before serving. The longer you allow it to cool, the better!
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