Gingerbread Chocolate Tart is a delicious fusion of flavors that marries the warmth of gingerbread spices with rich chocolate. This Vegan Gingerbread Chocolate Tart is perfect for festive occasions or any time you crave a treat. It features an easy-to-make gingerbread spiced shortcrust pastry, filled with a creamy, light spiced chocolate ganache. Suitable for various dietary needs, this dessert is nut-free and can be adapted to be gluten-free, making it an excellent choice for holiday celebrations!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of gingerbread spices and rich chocolate creates a delightful taste sensation.
- Easy to Make: With straightforward instructions, even beginner bakers can achieve impressive results.
- Versatile: This tart can be served at holiday gatherings, dinner parties, or as a sweet treat any day of the week.
- Nut-Free and Adaptable: Perfect for those with nut allergies; easily modify it for gluten-free diets.
- Show-Stopping Presentation: Garnished with vegan gingerbread cookies and pomegranate seeds, this tart looks as good as it tastes.
Tools and Preparation
To make this Vegan Gingerbread Chocolate Tart successfully, having the right tools on hand is essential. These tools will aid in creating a perfectly baked crust and smooth ganache filling.
Essential Tools and Equipment
- Food processor
- Round tart tin (9-inch)
- Rolling pin
- Parchment paper
- Heat-resistant bowl
- Saucepan
Importance of Each Tool
- Food processor: Saves time by quickly mixing the dough ingredients into a cohesive mixture.
- Round tart tin: Provides the perfect shape for your tart, ensuring even cooking and ease of serving.
- Heat-resistant bowl: Allows you to melt chocolate safely without risk of breakage.
- Saucepan: Essential for heating coconut cream to make your luscious ganache.
Ingredients
Gingerbread chocolate tart with a creamy light spiced chocolate ganache filling on a gingerbread spiced shortcrust pastry. It’s easy to make, nut-free, and can also be adapted as gluten-free, perfect for the holidays!
For the Crust
- 150 g plain flour (use GF all-purpose flour if required)
- 100 g vegan butter, block style (see note 1)
- 60 g molasses (see note 2)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ½ teaspoon orange zest (optional)
For the Filling
- 250 g dark chocolate (OR 170g for a soft filling; see note 3)
- 350 g coconut cream (see note 4)
- 60 g pure maple syrup
- 20 g molasses
- 1 teaspoon ground ginger
- pinch sea salt
Garnish (Optional)
- ¼ batch vegan gingerbread cookies
- 2 tablespoons pomegranate seeds (optional)
How to Make Vegan Gingerbread Chocolate Tart
Step 1: Preheat the Oven
Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease the base and sides of a round 9 tart tin with oil or vegan butter and lightly dust with flour. If desired, you can also line the base with parchment paper.
Step 2: Mix and Chill the Dough
Add the flour, vegan butter, molasses, spices, and salt to a food processor. Blitz for a few seconds until combined into a loose dough. Press it into a ball and flatten it into a disc. Wrap in clingfilm or place in an airtight container and refrigerate for 30 minutes.
Step 3: Roll Out the Dough
Roll out the chilled dough so that it’s slightly larger than your tart tin’s circumference. Carefully lift the pastry over the tin and use your fingers to ease it gently into place. Cut around edges allowing it to rise slightly above the pan sides. Pierce several times using a fork.
Step 4: Bake the Crust
Cut parchment paper into a circle slightly larger than your tart shell. Place it on top of the pastry and fill with dried beans, rice, lentils, or baking beads. Parbake in the oven for 12 minutes before removing beans/baking beads. Return shell to bake another 10–12 minutes until crisp.
Step 5: Prepare the Filling
Finely chop dark chocolate and place in a heat-resistant bowl. Heat coconut cream in a saucepan over medium heat until simmering but not boiling.
Step 6: Combine Ingredients
Pour hot coconut cream over chopped chocolate and let sit for about 5 minutes. Whisk until smooth; then add maple syrup, molasses, ground ginger, and salt. Stir until well combined.
Step 7: Assemble Tart
Pour chocolate ganache into prepared tart shell. Gently tap on work surface to eliminate air bubbles. Allow cooling for about 10 minutes before transferring to fridge to set for at least four hours or overnight.
Step 8: Garnish
Once set, remove from tin and place on serving dish. Top with optional vegan gingerbread cookies, pomegranate seeds, or fresh rosemary before serving.
Enjoy creating this delightful Vegan Gingerbread Chocolate Tart that’s sure to impress family and friends alike!
How to Serve Vegan Gingerbread Chocolate Tart
Serving your Vegan Gingerbread Chocolate Tart can enhance the experience of this delightful dessert. Here are some creative suggestions to make it even more special.
With Whipped Coconut Cream
- This light, fluffy topping pairs perfectly with the rich chocolate ganache, adding a creamy texture and subtle sweetness.
Dust with Cocoa Powder
- A simple dusting of cocoa powder over the tart adds an elegant touch and enhances the chocolate flavor.
Garnished with Fresh Fruit
- Pomegranate seeds or slices of fresh orange provide a burst of color and a refreshing contrast to the sweet tart.
Accompanied by a Fruit Compote
- Serve the tart with a warm fruit compote made from berries or apples for added warmth and flavor complexity.
Topped with Crushed Nuts
- Sprinkle some crushed almonds or walnuts on top for added crunch and a nutty flavor that complements the chocolate.
Served with Vegan Ice Cream
- A scoop of vegan ice cream adds an indulgent element, creating a delicious temperature contrast between cold and warm.
How to Perfect Vegan Gingerbread Chocolate Tart
Achieving the perfect Vegan Gingerbread Chocolate Tart requires attention to detail. Follow these tips for outstanding results.
- Use high-quality chocolate – The chocolate is the star of this tart, so opt for dark chocolate with at least 70% cocoa for rich flavor.
- Chill your coconut cream – Refrigerating the coconut cream overnight allows for a thicker consistency, leading to a creamier ganache.
- Don’t rush the cooling process – Allowing the tart to cool before refrigerating helps prevent cracks in the ganache.
- Experiment with spices – Adjusting spices like ginger or cinnamon can customize your tart’s flavor profile according to your taste preferences.
- Check for doneness – Ensure that your tart shell is baked until crisp; it should not feel soft or doughy when finished.
- Decorate creatively – Use seasonal fruits, edible flowers, or festive sprinkles to elevate your presentation for special occasions.
Best Side Dishes for Vegan Gingerbread Chocolate Tart
Pairing side dishes with your Vegan Gingerbread Chocolate Tart can create a well-rounded dessert experience. Here are some delightful options:
- Spiced Chai Tea – A warm spiced chai complements the ginger flavors in the tart beautifully, enhancing its comforting essence.
- Apple Cider Mimosa – Mix apple cider and sparkling water for a festive drink that balances sweetness and acidity.
- Cinnamon Roasted Pears – These sweet, caramelized pears add warmth and depth, making them an excellent pairing with chocolate.
- Gingerbread Cookies – Serving mini gingerbread cookies alongside enhances the theme and provides additional texture.
- Vegan Hot Chocolate – A rich hot chocolate topped with coconut whipped cream can be a decadent addition to your dessert table.
- Pecan Pie Bites – Mini pecan pies bring another layer of flavor while maintaining a holiday spirit in your dessert spread.
- Coconut Macaroons – These chewy treats offer a different texture and complement the tropical notes from the coconut cream in the tart.
- Dark Chocolate Bark – Simple yet elegant, dark chocolate bark topped with nuts or dried fruits pairs well with your gingerbread tart’s flavors.
Common Mistakes to Avoid
When making the Vegan Gingerbread Chocolate Tart, it’s important to avoid common pitfalls that can affect the final outcome.
- Using cold ingredients: Ensure your vegan butter is at room temperature. Cold butter can lead to uneven mixing and a tough crust.
- Skipping the chilling step: Chilling the dough is crucial for a crisp tart shell. Skipping this step may result in a soggy crust.
- Overbaking the crust: Keep an eye on the baking time. Overbaking can make the crust brittle and lose its flavor.
- Not letting the ganache set properly: Allow enough time for the chocolate ganache to cool and set in the fridge. Rushing this step can lead to a runny filling.
- Neglecting to pierce the dough: Always pierce the pastry with a fork before baking. This prevents bubbles from forming and ensures an even bake.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover tart in an airtight container.
- It will last for up to 5 days in the refrigerator.
Freezing Vegan Gingerbread Chocolate Tart
- Wrap individual slices tightly in plastic wrap or aluminum foil.
- Place them in a freezer-safe container; they can be frozen for up to 3 months.
Reheating Vegan Gingerbread Chocolate Tart
- Oven: Preheat your oven to 160°C/320°F and warm for about 10 minutes.
- Microwave: Heat on medium power for 20-30 seconds, checking frequently to avoid melting.
- Stovetop: Warm gently in a non-stick pan over low heat, covered, for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making the Vegan Gingerbread Chocolate Tart.
Can I make this Vegan Gingerbread Chocolate Tart gluten-free?
Yes, simply substitute plain flour with gluten-free all-purpose flour for a delicious gluten-free option.
How do I prevent my tart shell from cracking?
To avoid cracks, do not overmix your dough and ensure you chill it before rolling out.
Can I use different types of chocolate?
Absolutely! You can use semi-sweet or dark chocolate depending on your taste preference.
What can I use instead of pomegranate seeds for garnish?
Feel free to use berries or chopped nuts as an alternative topping for added flavor and texture.
How long does it take for the ganache to set?
The ganache typically takes about 4 hours in the fridge but overnight is best for optimal firmness.
Final Thoughts
This Vegan Gingerbread Chocolate Tart is a delightful dessert that combines rich flavors with a festive touch. Its versatility allows you to customize toppings or fillings according to your preference. Whether served during holidays or any special occasion, this tart will impress everyone at your table. Give it a try!
Vegan Gingerbread Chocolate Tart
Indulge in the delightful Vegan Gingerbread Chocolate Tart, a perfect blend of warm gingerbread spices and rich chocolate. This tart features a spiced shortcrust pastry filled with a light, creamy chocolate ganache that will impress at any festive gathering or satisfying your sweet cravings any day. Nut-free and adaptable for gluten-free diets, this dessert is not just a treat for the taste buds but also easy to make and visually stunning, garnished with optional vegan gingerbread cookies and vibrant pomegranate seeds. Whether you’re hosting a holiday celebration or simply enjoying a sweet moment at home, this tart is sure to be the star of your dessert table.
- Total Time: 1 hour
- Yield: Serves approximately 12 slices 1x
Ingredients
- 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
- ½ teaspoon orange zest (optional)
- 20 g molasses
- pinch sea salt
- ¼ batch vegan gingerbread cookies (optional)
- 2 tablespoons pomegranate seeds (optional)
Instructions
- Preheat the oven to 160°C/320°F (fan-forced) or 180°C/356°F (conventional). Grease a round 9" tart tin.
- In a food processor, combine flour, vegan butter, molasses, spices, and salt until a loose dough forms. Chill for 30 minutes.
- Roll out the chilled dough and fit it into the tart tin. Pierce the base with a fork.
- Parbake with parchment paper and weights for 12 minutes, then remove weights and bake for another 10-12 minutes until crisp.
- For the filling, melt chopped dark chocolate in a heat-resistant bowl over simmering coconut cream. Whisk until smooth, then mix in maple syrup, molasses, ground ginger, and salt.
- Pour ganache into cooled tart shell and refrigerate for at least four hours or overnight to set.
- Garnish as desired before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 290
- Sugar: 14g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg