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.