Vegan Gingerbread Chocolate Tart Recipe

If you’re searching for a show-stopping dessert that’s festive, unique, and entirely plant-based, this Vegan Gingerbread Chocolate Tart is about to become your new obsession. Rich, velvety dark chocolate ganache nestled in a warmly spiced gingerbread crust delivers all the flavors of the holidays in every decadent bite. It’s surprisingly easy to create, yet elegant enough to dazzle guests at any gathering — and trust me, one slice will never be enough!

Ingredients You’ll Need

The ingredients for this tart are simple yet deliberate, with each one contributing something special — a crumbly base, a velvety filling, or a pop of color on top. Stick to these essentials, and you’ll have a Vegan Gingerbread Chocolate Tart that comes out flawless every time.

• 150 g plain flour: Forms the sturdy, tender base of your tart; gluten-free flour works well here too.
• 100 g vegan butter (block style): Lends richness and helps achieve that crisp, shortbread-textured crust.
• 60 g molasses: Deepens the flavor of the crust with caramel notes and brings that iconic gingerbread essence.
• 1 teaspoon ground ginger: Adds a zesty warmth that defines gingerbread and carries through both base and filling.
• 1 teaspoon ground cinnamon: Brings coziness and gentle spice, rounding out the gingerbread profile.
• ½ teaspoon allspice: Infuses subtle depth and complexity — don’t skip it!
• ½ teaspoon ground nutmeg: Offers aromatic sweetness, enhancing the tart’s holiday appeal.
• ¼ teaspoon sea salt: Balances the sweetness and amplifies all the flavors.
• ½ teaspoon orange zest (optional): Adds a pop of brightness and perfume, especially if you love citrus with chocolate.
• 250 g dark chocolate (or 170g for a soft filling): The heart of your ganache; choose dairy-free for a luscious, melt-in-your-mouth experience.
• 350 g coconut cream: Creates a silky, creamy filling, so be sure to use the thick part from a chilled can.
• 60 g pure maple syrup: Natural sweetness that complements and doesn’t overpower the chocolate.
• 20 g molasses: Marries the crust and filling with matching warmth and depth.
• 1 teaspoon ground ginger: Reiterates the ginger flavor in the filling for extra spice.
• Pinch sea salt: Just a hint takes your ganache from good to truly addictive.
• ¼ batch vegan gingerbread cookies: Crunchy, cute toppers that tie the whole dessert together.
• 2 tablespoons pomegranate seeds (optional): Adds bursts of juicy color and tartness—totally beautiful and delicious.

How to Make Vegan Gingerbread Chocolate Tart

Step 1: Prep Your Baking Equipment

Start by preheating your oven to fan-forced 160°C/320°F (or conventional 180°C/356°F). Lightly grease your 9-inch tart tin with vegan butter or oil and sprinkle it with flour to prevent sticking. Lining the base with parchment paper is a handy trick to ease tart removal later, especially if you’ve ever had a dessert stubbornly cling to the pan.

Step 2: Mix and Chill the Dough

In your food processor, combine flour, vegan butter, molasses, all the spices, and salt. Blitz just until everything comes together into a shaggy dough; you want to avoid overworking it. Bring the dough into a ball, flatten it into a disc, wrap in clingfilm, and refrigerate for at least 30 minutes — this step helps create that coveted flaky texture in your gingerbread crust.

Step 3: Roll Out and Shape

Once chilled, roll out your dough to about an inch larger than the circumference of your tart tin. Carefully drape the dough over the tin, pressing gently so it sits flush against the sides and base. Trim any excess, letting the crust rise just above the rim for some drama. Don’t forget to dock the base with a fork to prevent air bubbles!

Step 4: Blind Bake the Crust

Cut a circle of parchment paper slightly larger than your tart tin and set it on top of your raw crust. Heap in baking beads, rice, lentils, or dried beans — anything that’ll weigh down the pastry. Bake for 12 minutes. Remove the beads and parchment, then return the tart shell to the oven for another 10–12 minutes until golden and crisp. Let cool before filling.

Step 5: Make the Chocolate Ganache

Finely chop your dark chocolate and place it in a heat-proof bowl. Bring the coconut cream to a steamy simmer on the stovetop (don’t boil!). Pour this over the chopped chocolate, and let it stand for five minutes — the heat will melt the chocolate beautifully. Whisk until smooth, then stir in maple syrup, molasses, ground ginger, and a touch of salt. You should have a glossy, decadent ganache that smells absolutely intoxicating.

Step 6: Fill and Set

Pour the freshly made ganache into your cooled gingerbread tart shell. Tap the tin gently on your counter to level out the filling and banish any sneaky air bubbles. Let it cool for about 10 minutes, then pop the tart into the refrigerator to set for at least four hours (overnight is even better for a perfectly sliceable dessert).

Step 7: Garnish and Serve

Once set, carefully remove the Vegan Gingerbread Chocolate Tart from its tin. Place it on your serving plate. Decorate generously with broken vegan gingerbread cookies, pomegranate seeds, and perhaps a sprig or two of fresh rosemary for that holiday magic. Slice and enjoy the best bite of winter comfort you can imagine!

How to Serve Vegan Gingerbread Chocolate Tart

Garnishes

This is where you have the most fun! Adorn your tart with crumbled or whole vegan gingerbread cookies for character. Sprinkle on pomegranate seeds for freshness and a little jeweled beauty, and finish with some fresh rosemary for a festive touch that will make it look straight out of a bakery window.

Side Dishes

Balance the richness of the tart with bright, fresh elements. A simple berry compote, a drizzle of vegan vanilla custard, or even a scoop of dairy-free vanilla ice cream makes each bite even more heavenly and indulgent.

Creative Ways to Present

When serving the Vegan Gingerbread Chocolate Tart, try cutting it into slim wedges for an elegant dessert buffet, or serve as petite squares for a “tart flight” alongside other holiday sweets. You can also use mini tart tins for individual servings — adorable and perfect for parties!

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Gingerbread Chocolate Tart keeps beautifully in an airtight container in the fridge for up to five days. The flavors meld and the texture stays satisfyingly smooth, making sneaky fridge visits entirely worthwhile.

Freezing

This tart also freezes well! After it has fully set, wrap individual slices tightly in clingfilm and foil, then freeze for up to a month. Thaw overnight in the refrigerator before enjoying — it makes last-minute entertaining or sweet cravings a breeze to handle.

Reheating

No reheating needed for this treat! It’s at its best served cool or at room temperature. If you must, let it sit out for 15 minutes before serving to soften the filling just a touch for the silkiest bite.

FAQs

Can I make this Vegan Gingerbread Chocolate Tart gluten free?

Absolutely! Simply substitute the plain flour in the base with a gluten-free all-purpose blend. The crust will turn out just as crisp and flavorful, so everyone can enjoy a slice, no matter their dietary needs.

What’s the best chocolate to use for the tart?

Choose a good-quality, dairy-free dark chocolate — at least 60 percent cocoa for a properly intense flavor. Avoid chocolate chips, as they sometimes contain stabilizers that affect melting; bars or couverture are best.

Can I use coconut milk instead of coconut cream?

If you’re in a pinch, full-fat coconut milk (chilled, to separate the cream) can be used, but your ganache may end up softer. Coconut cream gives you a thick, luxurious filling that holds its shape beautifully.

Is there a substitute for molasses?

If you don’t have molasses, dark treacle or date syrup can stand in for a similar depth and sticky texture. The flavor won’t be exactly the same, but the Vegan Gingerbread Chocolate Tart will still be delicious.

How far ahead can I make this tart?

This tart is the ultimate make-ahead dessert! You can prepare it up to 48 hours in advance — just store covered in the fridge and garnish right before serving for maximum freshness.

Final Thoughts

This Vegan Gingerbread Chocolate Tart is a true celebration of seasonal flavors and plant-based decadence. If you’re looking to delight your friends and family or just spoil yourself with something special, this tart will absolutely hit the spot. You’ll be amazed at how quickly it disappears, so go ahead and give it a try — it might just become a new favorite tradition!

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