125g caster sugar
1 medium egg
250g plain flour
1/2 tbsp ground ginger
For the pastry, in a bowl, cream the butter and sugar until soft and pale in colour.
Add the egg and vanilla and mix.
Finally add the plain flour and ground ginger and mix until you have a soft dough.
Wrap and chill for 30 minutes before needed.
Grease and flour a loose bottom tart ring. (10″ round & 1.5″ deep)
Once the pastry is rested, roll out onto a floured surface until 1/2cm in thickness.
Line the tart ring and trim any excess pastry. Re roll the excess pastry and cut out some festive star shapes.
Chill for 10 minutes
Preheat your oven to 180C/160C fan/ 350F/Gas 4.
Line the tart with parchment and fill with baking beans or rice.
Blind bake for 10-12 minutes until the top of the pastry turns golden brown.
Remove the parchment paper and baking beans and return to the oven for a further 6 minutes until golden brown all over.
You can add the star biscuits for the final 6 minutes or until golden brown.
Set both aside to cool.
For the filling, heat the cream and pour over Aine dark chocolate and orange chopped chocolate
Allow to sit for five minutes, add the butter and stir until everything is combined.
Pour this filling into the tart and place in the fridge to firm up over night.
To serve, dust the gingerbread stars with icing sugar and place on top of the chocolate, garnish with orange rind and cranberries.
Take the tart out of the fridge 30 minutes before serving.