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slice of chocolate tart with gingerbread cookies and pomegranate seeds on top.
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Vegan Chocolate Gingerbread Tart

This vegan gingerbread chocolate tart is perfect for the holidays. A creamy light spiced chocolate filling on a gingerbread spiced shortcrust pastry. It's easy to make, nut-free, and can also be adapted as gluten-free.
Course Dessert
Cuisine French
Diet Vegan, Vegetarian
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 12
Calories 276kcal

Ingredients

Crust

  • 150 g plain flour use Gluten-free all purpose flour if required
  • 100 g vegan butter (use nut-free brand if required)
  • 60 g 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 dark chocolate
  • 350 g chilled full-fat canned coconut milk *see recipe notes
  • 60 g pure maple syrup
  • 20 g molasses
  • 1 teaspoon ground ginger
  • pinch sea salt

Toppings

Instructions

Crust

  • 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).

Filling

  • 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.

Garnish

  • 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.

Storage

  • 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.

Notes

  • 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.

Nutrition

Calories: 276kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 307mg | Fiber: 2g | Sugar: 12g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 4mg