Gingerbread Crostata

Method

1. Prepare the gingerbread dough: In a bowl, combine all-purpose flour (00), brown sugar, cocoa powder, butter cubes, egg, honey, salt, baking soda, cinnamon, ginger, and grated nutmeg. Mix with a spoon, then knead with your fingertips. Transfer to a work surface, form a ball, flatten slightly, cover with plastic wrap, and refrigerate for about 3 hours.
2. After resting, work the dough with your hands to make it elastic, then roll it out with a rolling pin to 4-5 mm thickness. Roll the dough onto the pin and transfer into a tart pan. Trim excess, finish the edge, and prick the bottom with a fork. Bake in a static oven at 175°C for about 30 minutes on the lower rack.
3. Meanwhile, prepare the decorative biscuits: roll out the dough scraps to 4-5 mm. Cut out gingerbread men, stars, and snowflakes. Bake at 175°C for about 10-12 minutes.
4. Prepare the royal icing: In a bowl, sift powdered sugar, add egg white and lemon juice. Whip until frothy and firm. Transfer to a paper piping bag and decorate the cooled biscuits.
5. Prepare the ganache: In a saucepan, heat cream with a pinch of salt. Optionally, infuse star anise in the cream, then remove it. Add chopped dark chocolate and stir until melted. Let cool slightly without thickening.
6. Spread orange marmalade over the baked tart base. Pour the chocolate ganache over the marmalade, level it. Refrigerate for about 30 minutes until the ganache is firm.
7. Decorate the tart with the biscuits, cinnamon sticks, star anise, and sugar sprinkles. Serve.