Chocolate Fruit Mince And Gingerbread Tarts

• 1/2 cup mixed dried fruit, finely chopped
• 1/4 cup orange-flavored liqueur
• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/3 cup firmly packed brown sugar
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 4 tbsp (1/2 stick) cold butter, chopped
• 2 tbsp molasses
• 1 None egg
• 1/4 cup heavy cream
• 2 tbsp butter
• 5 oz semi-sweet chocolate, chopped
• 1/4 cup granulated sugar

1. Combine dried fruit and liqueur in a small bowl. Cover; let stand overnight.
2. For the gingerbread, process flour, baking soda, brown sugar, spices and cold butter until crumbly. Add molasses and egg; process until ingredients come together. Wrap in plastic wrap; refrigerate 30 mins.
3. Divide gingerbread dough in half. Roll each half between sheets of parchment paper until 1/8-inch thick. Place on parchment paper-lined trays; refrigerate 30 mins.
4. Preheat the oven to 350u0b0F. Grease two 12-cup mini muffin pans.
5. Cut twenty four 2 1/2-inch rounds from dough. Press into prepared muffin pans. Bake about 8 mins. Cool in pans.
6. Meanwhile, for the chocolate ganache, bring cream and butter to a simmer in a small saucepan. Remove from heat. Add chocolate; stir until smooth.
7. Spoon fruit mixture into gingerbread crusts. Top with ganache, smoothing surface. Refrigerate 1 hour or until set.
8. Meanwhile, for the caramel shards, stir granulated sugar and the 1/4 cup water in a small saucepan on medium heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, for 5 mins or until a golden color. Pour caramel onto a parchment paper-lined baking pan. Let stand until set. Chop caramel into shards.
9. Just before serving, top tarts with caramel shards.

mixed dried fruit, orangeflavored liqueur, flour, baking soda, brown sugar, ground ginger, ground cinnamon, ground cloves, cold butter, molasses, egg, heavy cream, butter, semisweet chocolate, granulated sugar

Taken from recipes-plus.com/api/v2.0/recipes/36566 (may not work)