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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/vegan-gingerbread-chocolate-tart-recipe/