Vegan Gingerbread Chocolate Tart Recipe
Indulge in the rich and spiced flavors of this Vegan Gingerbread Chocolate Tart that combines a crisp gingerbread crust with a decadent dark chocolate filling. A perfect dessert for the holiday season or any special occasion.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Crust:
- 150 g plain flour (use GF all-purpose flour if required)
- 100 g vegan butter, block style
- 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)
Chocolate Filling:
- 250 g dark chocolate
- 350 g coconut cream
- 60 g pure maple syrup
- 20 g molasses
- 1 teaspoon ground ginger
- pinch sea salt
Additional:
- ¼ batch vegan gingerbread cookies
- 2 tablespoons pomegranate seeds (optional)
Instructions
- Prepare: Preheat oven. Grease tart tin. Mix and chill the crust dough.
- Roll out the dough: Roll and place in the tin. Pierce with a fork.
- Bake: Parbake with beans, then bake until crisp.
- Filling: Melt chocolate, mix with coconut cream, maple syrup, molasses, ginger, and salt. Pour into tart shell.
- Set: Cool, then refrigerate for 4 hours.
- Garnish: Top with vegan gingerbread cookies, pomegranate, and rosemary.
Notes
- Note 1: Use vegan block-style butter for the crust.
- Note 2: Use molasses for both crust and filling.
- Note 3: Adjust chocolate amount for desired filling consistency.
- Note 4: Use coconut cream for a creamy filling.
- Note 5: Refer to recipe notes for a quicker crust option.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
