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
Scale
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
