If you’re a fan of cozy holiday flavors with a rich, chocolatey twist, you’re going to adore this Vegan Gingerbread Chocolate Tart Recipe. It’s one of those desserts that just feels festive and indulgent without any fuss, and I promise it’ll become your new go-to for special occasions or whenever you crave a luscious, spiced treat. I absolutely love how the gingerbread spices mingle with creamy chocolate ganache, all nestled in a crisp, buttery vegan crust — it’s pure magic!
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The warm gingerbread spices and deep chocolate notes complement each other beautifully, creating a rich but not overpowering taste.
- Totally Vegan and Allergy Friendly: Using vegan butter and coconut cream means no dairy, and you can easily swap for gluten-free flour to suit your needs.
- Impress Your Guests: This tart looks stunning on the table, especially topped with festive vegan gingerbread cookies and pomegranate seeds.
- Make Ahead Friendly: You can prepare this tart in advance, making it a lifesaver for holiday parties or busy weekends.
Ingredients You’ll Need
The ingredients here come together to give you that classic gingerbread taste wrapped around a decadent chocolate filling. Each one plays a role — from the molasses that deepens the flavor to the coconut cream that makes the ganache so smooth and velvety.
- Plain flour: I love using all-purpose flour, or a gluten-free blend if you need it to be GF—just make sure it’s suitable for baking.
- Vegan butter: Block-style vegan butter works best for that tender, flaky crust. I use Violife because it’s nut-free and melts beautifully.
- Molasses: This ingredient packs that authentic gingerbread depth; you can swap half with maple syrup if you want something milder.
- Ground ginger, cinnamon, allspice, nutmeg: These spices are the soul of this tart—freshly ground if you can for the best aroma.
- Sea salt: Just a pinch helps balance and enhance sweetness.
- Orange zest (optional): Adds a lovely citrus brightness that cuts through the richness.
- Dark chocolate: Use good-quality vegan dark chocolate; I use 250g for a firmer filling or 170g if you want it softer and mousse-like.
- Coconut cream: Use thick coconut cream from chilled cans—that creamy texture is everything here!
- Pure maple syrup: Adds natural sweetness and a touch of complexity.
- Vegan gingerbread cookies and pomegranate seeds: For that beautiful finishing touch and added texture.
Variations
I like to mix it up depending on the season and occasion! This Vegan Gingerbread Chocolate Tart Recipe lends itself well to creative twists, so don’t hesitate to make it your own.
- Nutty Remix: I once added a sprinkle of chopped toasted pecans on top and the crunch was a game-changer—highly recommend!
- Spiced Up: For an extra kick, try adding a pinch of cayenne or gingerbread spice blend in the ganache.
- Festive Fruit: Dried cranberries or chopped candied orange peel folded into the crust add bursts of flavor.
- Crust Shortcut: When pressed for time, just press the dough directly into the pan without rolling—it still bakes up nicely, trust me.
How to Make Vegan Gingerbread Chocolate Tart Recipe
Step 1: Make and Chill That Dough
Start by blending the flour, vegan butter, molasses, and spices in a food processor until it forms a loose dough. It’ll look crumbly at first, but when you press it together, it sticks nicely. I like to form it into a smooth disc, wrap it, and pop it in the fridge for about 30 minutes—this resting time is key for easing the rolling out step and achieving a tender crust.
Step 2: Roll Out and Bake the Crust
Roll your chilled dough out on a floured surface so it’s about an inch larger than your tart pan. Gently lift it over the pan and press it into the edges, trimming any excess. Don’t forget to prick the base with a fork so steam can escape! Lay a parchment circle on top, fill with baking beads or dried beans, and parbake for 12 minutes. Then remove the beads and finish baking for another 10-12 minutes until golden and crisp. This method gives a beautifully thin crust that won’t get soggy under the ganache.
Step 3: Whip Up the Decadent Chocolate Filling
Chop your dark chocolate finely and place it in a heat-safe bowl. Gently heat the coconut cream until just simmering — careful not to boil it. Pour the hot coconut cream over the chocolate and let it sit for 5 minutes; this melt-and-sit trick helps you get the smoothest ganache. Whisk until silky, then stir in the maple syrup, molasses, ginger, and a pinch of salt. Pour the ganache into your pre-baked tart shell and give it a gentle tap to remove air bubbles. Let it cool briefly before transferring to the fridge to set for at least 4 hours, or ideally overnight.
Step 4: Garnish and Serve
When the tart has set to your liking, pop it out of the tin and adorn with vegan gingerbread cookies and pomegranate seeds. The tart looks gorgeous and festive, and those garnishes add a lovely texture contrast and burst of freshness.
Pro Tips for Making Vegan Gingerbread Chocolate Tart Recipe
- Chill the Dough Well: This makes rolling easier and prevents shrinkage during baking, which can be tricky with vegan fats.
- Use Baking Beans for Parbaking: I learned this helps keep the crust perfectly crisp and prevents bubbling or shrinking.
- Taste and Adjust Filling Sweetness: Depending on your chocolate and sweetness preference, feel free to tweak the maple syrup amount.
- Let the Ganache Set Completely: Patience pays off! Cutting the tart too soon can make it messy, so give it that chill time for a clean slice.
How to Serve Vegan Gingerbread Chocolate Tart Recipe
Garnishes
I love topping this tart with broken vegan gingerbread cookies for extra crunch and nostalgic flavor. Pomegranate seeds add a pop of color and a little fruity zing that cuts through the richness. Sometimes I throw on a sprig of fresh rosemary for that unexpected herbal note and festive look — it really elevates the presentation.
Side Dishes
Pair this tart with a scoop of vegan vanilla ice cream or coconut whipped cream to keep the vibe cozy and indulgent. A cup of chai tea or a spiced latte alongside makes the whole experience feel just like a holiday hug.
Creative Ways to Present
For special occasions, I like to assemble individual mini tarts using the same recipe—makes for adorable giftable desserts. Another trick is drizzling some melted vegan white chocolate zigzag-style on top for contrast. You could even dust with edible gold glitter or shimmer dust to make it party-ready!
Make Ahead and Storage
Storing Leftovers
Once the tart is set, I always store leftovers covered in the fridge. It keeps the crust crisp for 2-3 days and the ganache luscious. Just make sure to cover it well so it doesn’t absorb any fridge smells.
Freezing
I’ve frozen this tart a couple of times with great success. Wrap it tightly in foil and place in an airtight container. When ready to enjoy, thaw overnight in the fridge so it retains the perfect texture and flavor.
Reheating
I usually enjoy this tart chilled, but if you want to serve it slightly warmer, let it sit at room temperature for 15-20 minutes before slicing. Avoid microwaving as the ganache can separate and the crust might get soggy.
FAQs
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Can I use a gluten-free flour for this Vegan Gingerbread Chocolate Tart Recipe?
Absolutely! I recommend using a gluten-free all-purpose baking blend that you trust for pastries. Just check if it requires xanthan gum or similar binders — sometimes you need to add a little extra to get the dough to hold together well.
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What vegan butter brand works best?
I prefer Violife because it’s widely available, dairy-free, and has a nice balance of fat and flavor for baking. But other solid vegan butters like Earth Balance or Miyoko’s should also work well.
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Why use coconut cream instead of coconut milk?
Coconut cream is thicker and richer, which helps create that smooth, luscious texture for the chocolate ganache. You can use the thick top layer from chilled full-fat coconut milk cans as a substitute.
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Can I make the crust without rolling it out?
Yes! For a quicker method, press the dough directly into the tart tin with your fingers, prick a few holes with a fork, and bake. It will bake up slightly thicker but still delicious and tender.
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How long should I chill the tart before serving?
I recommend chilling at least 4 hours, but overnight is even better for the ganache to fully set and flavors to mingle perfectly.
Final Thoughts
This Vegan Gingerbread Chocolate Tart Recipe truly holds a special place in my kitchen. It’s been my secret weapon for holiday gatherings and cozy nights in. I love how it blends classic seasonal spices with rich vegan ganache—it feels like a comforting hug in dessert form. I can’t wait for you to try it and make it your own; trust me, once you do, it’ll be on repeat every year!
Print
Vegan Gingerbread Chocolate Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Vegan Gingerbread Chocolate Tart combines a rich, spiced gingerbread crust with a luscious, smooth dark chocolate ganache filling. Perfectly set with creamy coconut cream and sweetened naturally with maple syrup and molasses, this tart is finished with crunchy vegan gingerbread cookies and optional pomegranate seeds for a festive touch. Ideal for holiday celebrations or any vegan dessert craving.
Ingredients
Crust
- 150 g (1 ¼ cups) plain flour (use GF all-purpose flour if required)
- 100 g (3.5 oz) vegan butter, block style (see note 1)
- 60 g (3 tablespoons) molasses (see note 2)
- 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 (or 170 g for a softer filling, see note 3)
- 350 g (12.4 oz) coconut cream (see note 4)
- 60 g (3 tablespoons) pure maple syrup
- 20 g (1 tablespoon) molasses
- 1 teaspoon ground ginger
- Pinch sea salt
Toppings
- ¼ batch vegan gingerbread cookies
- 2 tablespoons pomegranate seeds (optional)
Instructions
- Prepare the tart tin: 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-inch round tart tin with oil or vegan butter and dust lightly with flour. Optionally, line the base with parchment paper to ease removal.
- Mix and chill the dough: In a food processor, combine the flour, vegan butter, molasses, ground ginger, cinnamon, allspice, nutmeg, sea salt, and orange zest if using. Pulse briefly until the ingredients come together into a loose dough. Shape into a ball, flatten into a disc, wrap in clingfilm, and refrigerate for 30 minutes to chill.
- Roll out the dough: On a lightly floured surface, roll the chilled dough out to about one inch larger than the circumference of the tart tin. Gently lift the dough and ease it into the tin, pushing it into the edges to prevent tearing. Trim the edges to allow the pastry to rise slightly above the pan sides. Pierce the base multiple times with a fork to prevent bubbling.
- Parbake the crust: Cut a circle of parchment paper larger than the tart shell and place it on top of the dough inside the tin. Fill with dried beans, rice, lentils, or baking beads to weigh it down. Bake in the preheated oven for 12 minutes. Then carefully remove the weights and parchment paper.
- Bake the crust crisp: Return the tart shell to the oven and bake for another 10-12 minutes until the crust is golden and crisp.
- Prepare the filling: Finely chop the dark chocolate and place in a heat-resistant bowl. Heat the coconut cream in a saucepan until it just reaches a simmer—avoid boiling. Pour the hot coconut cream over the chocolate and let sit for 5 minutes to soften. Whisk gently until smooth and glossy.
- Add flavorings to filling: Stir in the maple syrup, molasses, ground ginger, and a pinch of sea salt until everything is evenly combined.
- Fill the tart shell: Pour the chocolate ganache into the baked tart crust. Gently tap the tin on your work surface to release any air bubbles. Let the tart cool at room temperature for about 10 minutes before transferring to the refrigerator.
- Chill and set: Refrigerate the tart for at least 4 hours or overnight to allow the ganache to fully set and develop flavor.
- Prepare toppings: Bake or prepare vegan gingerbread cookies according to your preferred recipe, or use store-bought. These will add a festive crunch on top of the tart.
- Garnish and serve: Once set, carefully remove the tart from the tin and place on a serving plate. Decorate with vegan gingerbread cookies, sprinkle with pomegranate seeds if desired, and optionally garnish with fresh rosemary for a fragrant touch. Slice and enjoy!
Notes
- Vegan Butter: Use a nut-free brand if allergy considerations apply; Violife is recommended here.
- Molasses Substitution: You can substitute part or all of the molasses with maple syrup for a lighter, sweeter flavor.
- Dark Chocolate Consistency: Use 250 g for a firmer ganache, or 170 g for a softer, mousse-like filling.
- Coconut Cream: Alternatively, use chilled full-fat coconut milk by scooping out the firm cream layer (about 350 g in total).
- Quick Crust Method: For a simpler crust, press the dough directly into the tart tin using your fingers, prick the base with a fork, and bake for 12-16 minutes until lightly browned. No rolling pin or baking beads needed.
Nutrition
- Serving Size: 1 slice (1/12 of tart)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
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