I literally can't get enough of the gingerbread recipes. And judging by how well that vegan gingerbread cheesecake went down with you all, a gingerbread tart was the next logical step!
This vegan chocolate gingerbread tart packs in all the festive flavors while being really easy to make. The gingerbread base is simply a shortcrust pastry that's flavored with gingerbread spices and sweetened with molasses. For the filling, we've got a spiced chocolate ganache and homemade vegan gingerbread cookies to top it off.
Here’s what’s to love about this recipe
- Light and creamy, mousse-like consistency
- Festive flavor from gingerbread spices and molasses
- Really easy to make
- Easily adapted as gluten-free
- Perfect for Christmas and the holidays
Vegan butter: This recipe calls for vegan block butter, not spreadable margarine. I use flora plant butter.
Molasses: This is added to both the crust and filling to add a classic gingerbread flavor.
Gingerbread spices: You'll need ground cinnamon, ginger, nutmeg, and allspice.
Orange zest: Gingerbread works so well with fresh orange. Although optional, orange zest takes this tart to the next level.
Sea salt: This enhances the overall flavors of the tart while balancing the sweetness.
Pure maple syrup: As we're using dark chocolate which is less sweet than vegan milk chocolate, a little maple syrup adds sweetness to the chocolate tart.
Coconut milk: As always, you'll need full-fat canned coconut milk, only using the thick part from the top of the can. This vegan chocolate tart calls for a little more coconut milk than a lot of my other tart recipes. The result is a really light and creamy filling that will melt in the mouth.
Dark chocolate: I recommend using good-quality dark chocolate with 70% cocoa or higher for this tart recipe.
How to make this recipe (with step-by-step images)
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Starting with the crust for your vegan gingerbread chocolate tart, simply add all of the ingredients to your food processor and blend them until they form a dough.
Now press the crust into the base and sides of a lined tart tin with a removable base. I always use tins with removable bases as it makes life so much easier. Smooth out the crust with a flat bottomed glass or cup measure and prick holes into it using a fork. This allows the steam to escape from the crust while baking, helping to get a nice evenly baked tart base.
For the filling, gently heat the coconut milk making sure it does not boil. Pour the heated coconut milk over the dark chocolate and let them sit for a few minutes before whisking until smooth.
Lastly, add in your sweeteners and flavorings (in this case molasses, maple syrup, and ground ginger) and give them another good whisk.
Pour the chocolate filling into the cooled gingerbread crust and set your chocolate tart in the fridge. Now you just need to wait patiently for it to set. I usually make it the day or night before serving.
How to decorate your Christmas gingerbread tart
- Homemade gingerbread cookies
- Crushed ginger nut biscuits
- Fresh pomegranate or fresh cranberries
- Fresh mint leaves or fresh rosemary sprigs
Place the chocolate tart in an airtight container, or place it on a plate and wrap well with cling film and refrigerate. This tart will store well for up to 5 days in the fridge.
Slice the tart into individual servings and individually wrap each portion in cling film, or place it into an airtight container. Freeze for up to 4-6 weeks and defrost for 1-2 hours before serving.
Frequently asked questions
Yes, just swap out the plain flour for gluten-free all-purpose flour in the crust and try Rainbow Nourishment's gluten-free gingerbread cookies for the topping.
Yes, this is a nut-free chocolate tart recipe, as always, you’ll need to make sure that you use a nut-free vegan butter and double-check the labels of the products you’re using as processes and ingredients for individual products may vary across the world.
More vegan gingerbread recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment as well, thanks!
- 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 (1 teaspoon) ground ginger
- 1 teaspoon (1 teaspoon) ground cinnamon
- ½ teaspoon (½ teaspoon) allspice
- ½ teaspoon (½ teaspoon) ground nutmeg
- ¼ teaspoon (¼ teaspoon) sea salt
- ½ teaspoon (½ teaspoon) orange zest, optional
- ¼ batch (¼ batch) vegan gingerbread cookies
- 60 g (59.15 g) pomegranate, optional
- Preheat your oven to 180°C (356°F). Lightly grease the base and sides of a round 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper.
- Add all of the crust ingredients to your food processor and blitz until the ingredients stick together to form a dough. If needed, add a tablespoon of water to get the mixture sticking.
- Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base. Bake the crust for 12 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).
- Add the coconut milk to a saucepan and bring to a simmer (do not boil). Finely chop the chocolate and add it to a heat-resistant bowl.
- Pour the hot coconut milk on top of the chocolate and allow it to sit for 5 minutes. Whisk the mixture until smooth, then add in the maple syrup, molasses, ginger, and salt and stir well until evenly combined.
- Pour the chocolate ganache into the tart tin and gently tap the tin on your work surface to knock out any air bubbles. Allow it to cool for about 10 minutes before transferring the tart to the fridge to set for 4 hours (or overnight).
- Make the vegan gingerbread cookies, if using them.
- Once set, remove the tart from the tart tin and place it on a serving dish. Top with vegan gingerbread cookies, pomegranate, and fresh rosemary.
- Place the chocolate tart in an airtight container, or place it on a plate and wrap well with cling film and refrigerate. This tart will store well for up to 5 days in the fridge. To freeze, slice the tart into individual servings and individually wrap each portion in cling film, or place it into an airtight container. Freeze for up to 4-6 weeks and defrost for 1-2 hours before serving.
- Nutritional information is based on tart without gingerbread cookie topping.
- Chilled coconut milk: Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand you use, you may need more than one can. I find Nature's Charm and Biona to yield the best quantity of thick coconut milk per can.
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