Vegan Gingerbread Chocolate Tart Recipe

Introduction

This vegan gingerbread chocolate tart combines spicy warmth with rich, creamy chocolate in a crisp, delicate crust. Perfect for festive gatherings or a cozy treat, it offers a delightful blend of flavors that will impress both vegans and non-vegans alike.

Ingredients

• 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)
• 250 g dark chocolate (or 170 g for a soft filling)
• 350 g coconut cream
• 60 g pure maple syrup
• 20 g molasses
• 1 teaspoon ground ginger
• pinch sea salt
• ¼ batch vegan gingerbread cookies
• 2 tablespoons pomegranate seeds (optional)

Instructions

1. Step 1: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease the base and sides of a 9″ round tart tin with oil or vegan butter and dust with flour. You may line the base with parchment paper if desired.
2. Step 2: In a food processor, combine the flour, vegan butter, molasses, spices, salt, and optional orange zest. Pulse briefly until the ingredients form a loose dough. Shape into a ball, flatten into a disc, wrap in clingfilm, and chill in the refrigerator for 30 minutes.
3. Step 3: Roll out the chilled dough until it extends about an inch beyond the tart tin’s edges. Carefully transfer the dough to the tin, easing it gently to fit. Trim any excess dough, allowing the edges to rise just above the sides of the tin. Prick the base with a fork several times.
4. Step 4: Cut a parchment paper circle slightly larger than the tart and place it on the dough. Fill the base with dried beans, rice, lentils, or baking beads to weigh it down. Bake for 12 minutes, then remove the weights and parchment paper.
5. Step 5: Return the tart shell to the oven and bake for another 10–12 minutes until crisp and golden. Remove from the oven and set aside to cool slightly.
6. Step 6: Finely chop the dark chocolate and place it in a heatproof bowl. Warm the coconut cream in a saucepan until it simmers (do not boil).
7. Step 7: Pour the hot coconut cream over the chopped chocolate and let sit for 5 minutes. Whisk until smooth and add the maple syrup, molasses, ground ginger, and a pinch of sea salt. Stir until fully combined.
8. Step 8: Pour the chocolate ganache into the tart shell, gently tapping the tin to release air bubbles. Let cool for 10 minutes, then refrigerate for at least 4 hours or overnight to set.
9. Step 9: Prepare the vegan gingerbread cookies if you haven’t already.
10. Step 10: Once set, remove the tart from the tin and place on a serving dish. Garnish with vegan gingerbread cookies, pomegranate seeds, and fresh rosemary if desired.

Tips & Variations

• For a gluten-free version, substitute the plain flour with a gluten-free all-purpose flour blend.
• If you prefer a softer filling, reduce the dark chocolate to 170 g as noted.
• Adding orange zest enhances the tart’s aroma and complements the spices beautifully.
• Use baking beads or rice as a reusable alternative for blind baking the crust.
• Top with fresh rosemary for an elegant and festive touch.

Storage

Store the tart covered in the refrigerator for up to 4 days. Allow it to come to room temperature for about 15 minutes before serving to soften the ganache slightly. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart ahead of time?

Yes, this tart actually tastes better when made ahead as the flavors meld during refrigeration. Prepare and chill overnight for best results.

Is this tart suitable for gluten-free diets?

Absolutely, just replace the plain flour with a gluten-free all-purpose flour blend to keep it gluten-free without sacrificing texture.

Vegan Gingerbread Chocolate Tart Recipe

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★★★★★

4.5 from 149 reviews

This Vegan Gingerbread Chocolate Tart blends rich dark chocolate ganache with a spiced gingerbread crust, creating a decadent dessert perfect for festive occasions. The crust is crisp and aromatic with warming spices, while the creamy ganache is sweetened with maple syrup and molasses, topped with vegan gingerbread cookies and pomegranate seeds for a delightful finish.

• Author: lina
• Prep Time: 40 minutes
• Cook Time: 24 minutes
• Total Time: 4 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

Crust

• 150 g plain flour (use gluten-free all-purpose flour if needed)
• 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)

Filling

• 250 g dark chocolate (or 170 g for a softer filling)
• 350 g coconut cream
• 60 g pure maple syrup
• 20 g molasses
• 1 teaspoon ground ginger
• Pinch sea salt

Garnish

• ¼ batch vegan gingerbread cookies
• 2 tablespoons pomegranate seeds (optional)
• Fresh rosemary (optional)

Instructions

1. Prepare Oven and Tin: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 9″ round tart tin with oil or vegan butter, dust with flour, and optionally line the base with parchment paper.
2. Make Dough: In a food processor, combine flour, vegan butter, molasses, spices, salt, and optional orange zest. Blitz for a few seconds until a loose dough forms. Shape into a ball, flatten into a disc, wrap, and chill in the refrigerator for 30 minutes.
3. Roll Out Dough: Roll the chilled dough into a circle about 1 inch larger than the tart tin. Gently place it over the tin, easing it into the sides with your fingers. Trim edges so pastry slightly rises above the pan edge. Pierce the base several times with a fork to prevent bubbling.
4. Parbake Crust: Cover the dough with a parchment paper circle slightly larger than the tart and fill with dried beans, rice, lentils, or baking beads to weigh down the crust. Bake for 12 minutes, then carefully remove the weights and parchment.
5. Bake Crust Fully: Return the tart shell to the oven and bake an additional 10-12 minutes until the crust is crisp and golden.
6. Prepare Filling: Finely chop the dark chocolate and place it in a heatproof bowl. Heat the coconut cream in a saucepan until it just simmers; do not let it boil.
7. Make Ganache: Pour the hot coconut cream over the chopped chocolate, letting it sit for 5 minutes to soften. Whisk until smooth, then stir in the maple syrup, molasses, ground ginger, and a pinch of salt until well combined.
8. Assemble Tart: Pour the ganache into the baked tart shell. Gently tap the tin to release air bubbles. Let it cool for about 10 minutes at room temperature.
9. Chill Tart: Transfer the tart to the refrigerator and chill for at least 4 hours, or preferably overnight, to set the ganache firmly.
10. Garnish: Remove the tart from the tin and place it on a serving dish. Decorate the top with vegan gingerbread cookies, pomegranate seeds, and fresh rosemary if desired.

Notes

• Use block-style vegan butter for better pastry texture and easier rolling.
• Molasses adds deep flavor and richness to both crust and filling.
• Adjust the amount of chocolate in the filling for desired firmness; less chocolate yields a softer center.
• Use full-fat coconut cream for a creamy, rich ganache texture.
• For a quicker crust without rolling pin or baking beads, see alternative method in original recipe notes.

Keywords: vegan tart, gingerbread tart, chocolate tart, holiday dessert, vegan chocolate ganache, spiced tart, dairy-free dessert