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Vegan Gingerbread Chocolate Tart

Vegan Gingerbread Chocolate Tart

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Indulge in the decadence of our Vegan Gingerbread Chocolate Tart, a delightful dessert that perfectly marries rich chocolate with the warm spices of gingerbread. This creamy, spiced chocolate ganache filling rests on a gingerbread-flavored shortcrust pastry, creating a treat that’s both visually stunning and incredibly delicious. Ideal for holiday gatherings or special occasions, this tart is not only easy to make but also nut-free and adaptable for gluten-free diets. With its irresistible flavor and gorgeous presentation, it is sure to impress your guests and satisfy your sweet tooth.

Ingredients

Scale
  • 150 g plain flour (or gluten-free all-purpose flour)
  • 100 g vegan butter
  • 60 g molasses
  • 250 g dark chocolate
  • 350 g coconut cream
  • 60 g pure maple syrup
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • Optional: ¼ batch vegan gingerbread cookies
  • Optional: 2 tablespoons pomegranate seeds

Instructions

  1. Preheat oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Grease and flour a round tart tin.
  2. In a food processor, blend flour, vegan butter, molasses, spices, and salt until a loose dough forms. Chill for 30 minutes.
  3. Roll out the dough larger than the tart tin and press into it. Trim excess and pierce with a fork.
  4. Parbake crust covered with parchment paper and baking weights for about 12 minutes; then remove weights and bake for another 10-12 minutes until crisp.
  5. For the filling, heat coconut cream until simmering (do not boil). Pour over chopped dark chocolate; let sit then whisk until smooth.
  6. Mix in maple syrup, molasses, ground ginger, and salt until combined.
  7. Pour ganache into cooled tart shell; tap to release air bubbles. Cool at room temperature before refrigerating for at least four hours.
  8. Garnish with optional toppings like gingerbread cookies or pomegranate seeds before serving.

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