Vegan Gingerbread Chocolate Tart Recipe
This Vegan Gingerbread Chocolate Tart combines a spiced gingerbread crust with a rich, creamy dark chocolate filling, making it a perfect dessert for the holiday season or any special occasion. The tart features warm spices like ginger, cinnamon, and nutmeg in the crunchy crust, complemented by a luscious coconut cream chocolate ganache filling. Finished with vegan gingerbread cookie pieces and optional pomegranate seeds, this tart is entirely plant-based and delightfully indulgent.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 4 hours 38 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Ingredients
Crust
- 150 g (1 ¼ cups) plain flour (use gluten-free all-purpose flour if required)
- 100 g (3.5 oz) vegan butter, block style
- 60 g (3 tablespoons) 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 (8.8 oz) dark chocolate (use 170 g for a softer filling)
- 350 g (12.4 oz) coconut cream
- 60 g (3 tablespoons) pure maple syrup
- 20 g (1 tablespoon) molasses
- 1 teaspoon ground ginger
- Pinch of sea salt
Toppings
- ¼ batch vegan gingerbread cookies
- 2 tablespoons pomegranate seeds (optional)
Instructions
- Prepare the crust: In a mixing bowl, combine the plain flour, ground ginger, cinnamon, allspice, nutmeg, sea salt, and orange zest if using. Rub in the vegan butter until the mixture resembles fine breadcrumbs. Stir in the molasses and knead gently to form a dough. Wrap the dough in cling film and chill it in the refrigerator for at least 30 minutes.
- Shape and bake the crust: Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface to fit your tart tin. Press the dough evenly into the tin and trim any excess. Prick the base with a fork to prevent bubbling. Bake the crust for 15-18 minutes or until golden and firm. Remove from the oven and allow to cool completely.
- Prepare the chocolate filling: Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, gently heat the coconut cream with maple syrup, molasses, ground ginger, and a pinch of sea salt over low heat until warm but not boiling. Pour the hot coconut cream mixture over the chopped chocolate and let it sit for 2-3 minutes to melt. Stir gently until smooth and glossy.
- Assemble the tart: Pour the chocolate filling into the cooled tart crust, spreading it evenly with a spatula. Chill the tart in the refrigerator for at least 3-4 hours, or until the filling is set.
- Add toppings and serve: Once set, decorate the tart with broken pieces of vegan gingerbread cookies and sprinkle with pomegranate seeds if desired. Slice and serve chilled for the best texture and flavor.
Notes
- Use vegan block butter for best results in the crust; margarine or spreads may not yield the same texture.
- Molasses contributes to the classic gingerbread flavor and color; do not substitute with other syrups.
- Adjust the amount of dark chocolate in the filling depending on whether a firmer or softer filling is preferred.
- Use full-fat coconut cream for a rich and creamy filling; avoid using coconut milk or watered-down versions.
- The optional orange zest adds a subtle citrus brightness that complements the spices.
- For gluten-free version, substitute plain flour with a reliable gluten-free all-purpose flour blend.
- Make vegan gingerbread cookies ahead of time for garnish or use pre-made store-bought cookies that fit the flavor profile.
