Indulge in a Festive Treat: Vegan Gingerbread Chocolate Tart
As the holiday season approaches, there’s nothing quite like the rich, spicy flavors of gingerbread paired with the decadence of dark chocolate. This Vegan Gingerbread Chocolate Tart is the perfect dessert to bring to your festive gatherings or to enjoy with loved ones. With its spiced gingerbread crust, velvety chocolate filling, and festive toppings, this tart is a showstopper that’s sure to impress.
Ingredients
Crust:
- 150 g (1 ⅕ cups) plain flour (use gluten-free all-purpose flour if required)
- 100 g (3.5 oz) vegan butter (use nut-free brand if required)
- 60 g (3 tablespoons) molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ½ teaspoon orange zest (optional)
Filling:
- 170 g (6 oz) dark chocolate
- 350 g (12.3 oz) chilled full-fat canned coconut milk or coconut cream
- 60 g (3 tablespoons) pure maple syrup
- 20 g (1 tablespoon) molasses
- 1 teaspoon ground ginger
- Pinch of sea salt
Toppings:
- ¼ batch vegan gingerbread cookies
- 60 g pomegranate seeds (optional)
Directions
1. Prepare the Crust: Preheat your oven to 180°C (356°F). Lightly grease the base and sides of a 9″ tart tin with oil or vegan butter. For easier removal, you can also line the base with parchment paper.
In a food processor, add the plain flour, vegan butter, molasses, ground ginger, ground cinnamon, allspice, ground nutmeg, sea salt, and orange zest (if using). Blend the ingredients until they form a dough. If the dough seems too dry, add a tablespoon of water to help it come together.
Press the dough evenly into the base and sides of the prepared tart tin. Use a fork to prick several holes into the base to prevent it from puffing up during baking.
Bake the crust for 12 minutes or until it’s slightly browned. Allow the crust to cool completely in the tin before adding the filling.
2. Make the Chocolate Filling: In a saucepan, heat the chilled coconut milk or coconut cream until it begins to simmer. Be careful not to let it boil.
Finely chop the dark chocolate and place it in a heat-resistant bowl. Pour the hot coconut milk over the chopped chocolate and let it sit for 5 minutes. Afterward, whisk the mixture until it’s smooth and silky.
Stir in the pure maple syrup, molasses, ground ginger, and a pinch of sea salt until everything is evenly combined.
Pour the chocolate ganache into the cooled tart crust, spreading it evenly. Gently tap the tart tin on your work surface to remove any air bubbles. Let the tart cool for about 10 minutes, then refrigerate it for at least 4 hours or overnight to set.
3. Garnish and Serve: Once the tart is fully set, carefully remove it from the tin and place it on a serving dish. Garnish the top with crumbled vegan gingerbread cookies, pomegranate seeds, and fresh rosemary for a festive touch.
4. Storage: Store any leftovers in an airtight container in the fridge for up to 5 days.
To freeze, slice the tart into individual portions, wrap each slice in cling film, and store in an airtight container. The tart can be frozen for up to 4-6 weeks. To serve, defrost slices for 1-2 hours before enjoying.
Serving Suggestions
This Vegan Gingerbread Chocolate Tart is best served chilled, allowing the rich chocolate ganache to maintain its creamy texture. Pair it with a cup of hot coffee or tea for a perfect holiday dessert experience. The combination of spiced gingerbread, dark chocolate, and the freshness of pomegranate seeds creates a balance of flavors that’s sure to delight.
Recipe Details
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 32 minutes
- Calories: 320 kcal per slice
- Servings: 8 servings
Final Thoughts
This Vegan Gingerbread Chocolate Tart is a decadent dessert that captures the essence of the holiday season. With its rich, spiced crust and creamy chocolate filling, it’s a treat that will impress your guests and satisfy your sweet tooth. Whether you’re making it for a holiday gathering or simply indulging in a festive dessert at home, this tart is a must-try recipe.
Enjoy the rich, festive flavors of this vegan tart and make your holidays even sweeter!
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Vegan Gingerbread Chocolate Tart
- Total Time: 4 hours 32 minutes
- Yield: 8 1x
Description
This Vegan Gingerbread Chocolate Tart combines the warmth of gingerbread spices with the richness of dark chocolate, creating a dessert that’s both indulgent and festive. The spiced crust is made from a blend of flour, molasses, and warming spices, while the filling is a luscious chocolate ganache infused with ginger and a hint of molasses.
Ingredients
Crust:
150 g (1 ⅕ cups) plain flour (use gluten-free all-purpose flour if required)
100 g (3.5 oz) vegan butter (use nut-free brand if required)
60 g (3 tablespoons) molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon allspice
½ teaspoon ground nutmeg
¼ teaspoon sea salt
½ teaspoon orange zest (optional)
Filling:
170 g (6 oz) dark chocolate
350 g (12.3 oz) chilled full-fat canned coconut milk or coconut cream
60 g (3 tablespoons) pure maple syrup
20 g (1 tablespoon) molasses
1 teaspoon ground ginger
Pinch of sea salt
Toppings:
¼ batch vegan gingerbread cookies
60 g pomegranate seeds (optional)
Instructions
Crust:
Preheat your oven to 180°C (356°F). Lightly grease the base and sides of a 9″ tart tin with oil or vegan butter. You can also line the base with parchment paper for easier removal.
Add all crust ingredients to a food processor and blend until the mixture forms a dough. If the mixture is too dry, add a tablespoon of water to help it stick together.
Press the dough evenly into the base and sides of the tart tin. Use a fork to prick several holes into the base.
Bake the crust for 12 minutes, or until slightly browned. Allow it to cool completely in the tin.
Filling: 5. Heat the coconut milk in a saucepan until it begins to simmer, but do not let it boil. 6. Finely chop the dark chocolate and place it in a heat-resistant bowl. 7. Pour the hot coconut milk over the chopped chocolate and let it sit for 5 minutes. Then, whisk until the mixture is smooth. 8. Stir in the maple syrup, molasses, ground ginger, and a pinch of sea salt until evenly combined. 9. Pour the chocolate ganache into the cooled tart crust. Gently tap the tart tin on your work surface to remove any air bubbles. 10. Let the tart cool for 10 minutes, then refrigerate for at least 4 hours or overnight to set.
Garnish: 11. Once set, carefully remove the tart from the tin and place it on a serving dish. 12. Garnish with vegan gingerbread cookies, pomegranate seeds, and fresh rosemary.
Storage:
Store the tart in an airtight container in the fridge for up to 5 days.
To freeze, slice the tart into individual portions, wrap each slice in cling film, and store in an airtight container. Freeze for up to 4-6 weeks. Defrost for 1-2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 320