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1
Combine dried fruit and liqueur in a small bowl. Cover; let stand overnight.
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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.
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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.
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4
Preheat the oven to 350u00b0F. Grease two 12-cup mini muffin pans.
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5
Cut twenty four 2 1/2-inch rounds from dough. Press into prepared muffin pans. Bake about 8 mins. Cool in pans.
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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.
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7
Spoon fruit mixture into gingerbread crusts. Top with ganache, smoothing surface. Refrigerate 1 hour or until set.
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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.
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9
Just before serving, top tarts with caramel shards.
