Chocolate Fruit Mince And Gingerbread Tarts

Directions

1. 1
   Combine dried fruit and liqueur in a small bowl. Cover; let stand overnight.
2. 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. 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. 4
   Preheat the oven to 350°F. Grease two 12-cup mini muffin pans.
5. 5
   Cut twenty four 2 1/2-inch rounds from dough. Press into prepared muffin pans. Bake about 8 mins. Cool in pans.
6. 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. 7
   Spoon fruit mixture into gingerbread crusts. Top with ganache, smoothing surface. Refrigerate 1 hour or until set.
8. 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. 9
   Just before serving, top tarts with caramel shards.