Vegan Gingerbread Chocolate Tart
Festive, silky, and spiced, this Vegan Gingerbread Chocolate Tart combines a warmly spiced gingerbread crust with a luscious dark chocolate ganache — perfect for holiday gatherings and cozy winter nights.
Equipment
- Food processor
- Rolling Pin
- Tart Pan
- Saucepan
- Parchment Paper
- Baking Beads or Dry Rice
Ingredients
Crust
- 150 g plain flour
- 100 g vegan butter
- 60 g molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon allspice
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon sea salt
- 0.5 teaspoon orange zest optional
Filling
- 250 g dark chocolate finely chopped
- 350 g coconut cream
- 60 g maple syrup
- 20 g molasses
- 1 teaspoon ground ginger
- sea salt pinch
Toppings
- vegan gingerbread cookies for decoration
- 2 tablespoons pomegranate seeds
Instructions
- Combine flour, vegan butter, molasses, spices, and salt in a food processor. Blend until soft dough forms.
- Wrap dough in cling film and chill for 30 minutes.
- Roll out dough on a floured surface and fit into tart pan. Prick base with a fork.
- Line with parchment and baking beads. Bake at 350°F (175°C) for 12 minutes. Remove weights and bake 10–12 more minutes. Let cool.
- Heat coconut cream in a saucepan until just simmering. Pour over chopped chocolate. Let sit 5 minutes, then stir until smooth.
- Add maple syrup, molasses, ginger, and salt. Mix until fully combined.
- Pour ganache into cooled crust. Tap gently to release bubbles. Chill for 4+ hours or overnight until set.
- Decorate with gingerbread cookies and pomegranate seeds. Slice and serve.
Notes
This tart is ideal for Christmas and winter holidays. Use gluten-free flour for a GF version. Chill overnight for best texture and flavor.
Nutrition
Calories: 310kcalCarbohydrates: 29gProtein: 3gFat: 21gSaturated Fat: 13gSodium: 105mgPotassium: 180mgFiber: 2gSugar: 15gVitamin C: 1mgCalcium: 25mgIron: 3mg
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