If you’re searching for a show-stopping dessert this season, you’re in for a treat. I’m so excited to share my Vegan Gingerbread Chocolate Tart Recipe with you — it’s everything you want in a holiday dessert: rich, spiced, creamy, and totally plant-based. Trust me, once you dive into this tart, you’ll find it’s hard to stop at just one slice. Whether it’s for a cozy family gathering or impressing friends, this recipe hits all the right notes and is surprisingly easy to pull together. Let’s get baking!
Why You’ll Love This Recipe
- Decadently Vegan: You won’t miss dairy or eggs here — the coconut cream creates the silkiest, richest chocolate filling.
- Perfect Texture Play: The crisp spiced gingerbread crust contrasts beautifully with the smooth chocolate ganache.
- Made for Sharing: This tart serves a crowd and holds up well for leftovers (if there are any!).
- Customizable: You can adjust the spices, sweetness, and even crust technique to make it your own.
Ingredients You’ll Need
The star of this Vegan Gingerbread Chocolate Tart Recipe is the harmony between spicy, molasses-y gingerbread flavors and a luxuriously smooth chocolate filling. Each ingredient was chosen to bring the perfect balance, so take your time picking quality chocolate and fresh spices for best results.
- Plain flour: I prefer unbleached for a clean taste; gluten-free all-purpose flour works well if needed.
- Vegan butter (block style): Makes the crust flaky; I use Violife or brands that melt well.
- Molasses: Adds depth and that classic gingerbread flavor; half molasses and half maple syrup softens the taste beautifully.
- Ground spices: Ginger, cinnamon, allspice, and nutmeg – fresh, high-quality spices make all the difference.
- Sea salt and orange zest (optional): Salt enhances the flavor layers; orange zest gives a fresh brightness I adore.
- Dark chocolate: Pick one you love eating on its own; 70% cacao or higher gives the right richness here.
- Coconut cream: The secret to creamy vegan ganache; thick coconut cream from chilled cans works wonders.
- Pure maple syrup: Sweetness with a warm note fitting the spices.
- Vegan gingerbread cookies (for topping): Adds crunch and continuity with the spices; optional but I highly recommend.
- Pomegranate seeds (optional): For a pop of color and juicy tartness.
Variations
What I love about this Vegan Gingerbread Chocolate Tart Recipe is how easily you can tailor it. Over time, I’ve experimented with tweaks that keep it fresh and fun, and I encourage you to do the same!
- Spice it Up: Sometimes I add a pinch of ground cloves or cardamom to amp up the warmth of the crust — it gives a lovely twist.
- Softer Filling: Using less chocolate (around 170g instead of 250g) makes the ganache more mousse-like, which my kids adore.
- Gluten-Free Crust: Simply swap the plain flour for a gluten-free blend; the texture changes slightly but still delicious.
- Crust Shortcut: On busy days, I skip rolling and press the dough directly into the tart pan — quick, easier cleanup, and just as tasty.
How to Make Vegan Gingerbread Chocolate Tart Recipe
Step 1: Whip Up That Spiced Gingerbread Crust
Start by preheating your oven and prepping your tart tin — lightly greased and floured, or lined with parchment if you want extra insurance against sticking. I learned the hard way not to skip this step! Then, blitz the flour, vegan butter, molasses, and warming spices together in a food processor until it forms a soft dough. It’ll seem a bit loose at first, but once you press it into a ball and chill it, it firms beautifully. Thirty minutes in the fridge helps the butter relax, making rolling out much smoother — seriously, don’t skip the chill.
Step 2: Roll and Parbake the Crust
When your dough is chilled, roll it out gently so it’s at least an inch larger than your tart tin’s diameter — this gives you a nice edge. I find using a bit of flour on your rolling pin and surface really helps avoid sticking. Carefully lift the dough into the tin, pressing it gently into the sides and cutting off the excess. Make sure you prick the base with a fork a few times to keep it from puffing up.
Next, line the crust with a punched parchment circle and fill with baking beads (or dried beans, whatever you have). Parbake for about 12 minutes, then remove the weights and bake for another 10–12 minutes until crisp and golden. This double bake ensures a wonderfully crisp base that won’t go soggy once you add the chocolate filling.
Step 3: Mix Your Luxurious Gingerbread Chocolate Filling
Chop the dark chocolate while the crust is cooling and place it in a heatproof bowl. Slowly heat the coconut cream just until it simmers — no need to boil here; otherwise, it can separate. Pour it over the chopped chocolate and let it sit for five minutes, letting the heat melt the chocolate gently. This is my magic moment — after whisking smooth, add the maple syrup, molasses, ginger, and a pinch of salt. Whisk everything until beautifully glossy and even. Pour this lovely ganache into your tart shell, tapping slightly to release any bubbles.
Step 4: Chill, Decorate, and Serve
Let the tart cool at room temperature briefly, about 10 minutes, then pop it in the fridge to set. I usually leave mine for 4 hours or overnight – patience here really pays off with a perfectly firm but creamy texture. When ready to serve, I love garnishing with some homemade vegan gingerbread cookies and a sprinkle of pomegranate seeds for a festive touch — the combination looks gorgeous and tastes even better!
Pro Tips for Making Vegan Gingerbread Chocolate Tart Recipe
- Chill the Dough Thoroughly: I’ve found that chilling the dough firm before rolling prevents cracks and makes handling easier.
- Use Quality Spices: Freshly ground ginger and cinnamon elevate the gingerbread flavor; avoid using old, stale spices.
- Don’t Overheat Coconut Cream: Keep it just below boiling to avoid seizing your ganache — patience here leads to smoothness.
- Bake Crust Until Crispy: Ensuring the crust is golden and firm before filling prevents a soggy bottom, a mistake I learned the hard way!
How to Serve Vegan Gingerbread Chocolate Tart Recipe
Garnishes
For me, the perfect finishing touch is a handful of crisp vegan gingerbread cookies broken into pieces right on top, paired with bright pomegranate seeds — they add both texture and festive color. I also love tucking in a few sprigs of fresh rosemary for an earthy aroma and pretty presentation.
Side Dishes
This tart pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream to balance the rich chocolate. For a less sweet but equally cozy side, try serving with warm chai-spiced tea or a cinnamon latte.
Creative Ways to Present
Hosting a holiday party? Try serving the tart as individual slices on pretty dessert plates sprinkled with crushed candied ginger or edible gold dust for sparkle. Another favorite of mine is placing tiny vegan gingerbread men on top of each slice as a fun, festive surprise your guests will love.
Make Ahead and Storage
Storing Leftovers
I usually cover the tart tightly with plastic wrap or store it in an airtight container and keep it refrigerated — it stays deliciously fresh for up to 4 days. The flavors actually deepen, so sometimes I find it tastes even better the day after.
Freezing
Freezing works really well for this tart. I wrap it carefully in plastic wrap and then foil to protect it from freezer burn. When you’re ready, thaw it overnight in the fridge. This is a lifesaver if you want to bake ahead of busy holiday feasts.
Reheating
I usually let slices warm up to room temperature before enjoying; the ganache softens beautifully, and the crust retains its crispness. If you’re in a hurry, a quick 5–10 seconds in the microwave (covered) helps, but avoid overheating or the tart can get soggy.
FAQs
-
Can I use regular butter instead of vegan butter in this tart?
Absolutely! Using regular butter will work fine if you’re not concerned about keeping the recipe vegan. The texture and flavor will be similar, but vegan butter is great for a dairy-free option and makes the tart accessible to more people.
-
What’s the difference between using 170g versus 250g of chocolate in the filling?
Using 250g of dark chocolate makes the filling richer and more set, almost like a firm ganache, while 170g yields a softer, mousse-like texture. I switch it up depending on the texture I’m craving and the occasion.
-
Can I make the crust gluten-free?
Yes! Swapping the plain flour for a gluten-free all-purpose blend works well, though the crust might be slightly more crumbly. Using a bit of xanthan gum in the mix can help with texture if your blend doesn’t already include it.
-
Do I need special baking beads to blind bake the crust?
Not at all — dried beans, rice, or lentils from your pantry work perfectly as baking weights. Just be sure to use them only for baking and not for cooking afterward.
-
Can I prepare this tart in advance?
Definitely! This tart actually tastes better after resting overnight in the fridge, allowing the flavors to meld and the ganache to firm up perfectly, making it a great make-ahead dessert.
Final Thoughts
This Vegan Gingerbread Chocolate Tart Recipe has become my go-to festive dessert because it offers both the comforting spices of gingerbread and the decadence of chocolate, all wrapped up in a vegan-friendly package. I love how my family goes crazy for this at holiday dinners, and honestly, it’s a joy to make because it feels special without being complicated. I wholeheartedly recommend you try making it—even if you’re new to baking—because it’s worth every moment and bite. Enjoy, and happy baking!
Print
Vegan Gingerbread Chocolate Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Gingerbread Chocolate Tart combines a crisp, spiced gingerbread crust with a rich and creamy dark chocolate ganache filling, sweetened naturally with maple syrup and molasses. Topped with vegan gingerbread cookies and optional pomegranate seeds for a festive touch, this dessert is perfect for the holiday season or any special occasion seeking a luscious, dairy-free treat.
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 (nut-free recommended, e.g., Violife)
- 60 g (3 tablespoons) molasses (or substitute half or all with maple syrup for a milder flavor)
- 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 170g for a softer, mousse-like filling)
- 350 g (12.4 oz) coconut cream (or the thick cream from chilled full-fat coconut milk tins)
- 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: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 9-inch round tart tin with oil or vegan butter and dust with flour. Optionally, line the base with parchment paper.
- Mix and Chill the Dough: In a food processor, combine the flour, vegan butter, molasses, ground ginger, cinnamon, allspice, nutmeg, salt, and optional orange zest. Blitz until the mixture forms a loose dough. Shape it into a ball, flatten into a disc, wrap in clingfilm or place in an airtight container, and refrigerate for 30 minutes.
- Roll Out the Dough: Roll the chilled dough into a circle about an inch larger than your tart tin. Gently lift and ease the dough into the tin, pressing it into the edges. Trim excess dough to create a slight overhang. Prick the base several times with a fork to prevent bubbling.
- Bake the Crust: Cut a parchment paper circle slightly larger than the tart and place it over the dough. Fill the base with dried beans, rice, lentils, or baking beads to weigh down the pastry. Parbake in the oven for 12 minutes. Remove the paper and weights carefully, then bake the shell for another 10-12 minutes until crisp and lightly browned.
- Prepare the 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 boil). Pour the hot coconut cream over the chopped chocolate; let it sit for 5 minutes to melt. Whisk gently until smooth. Add the maple syrup, molasses, ground ginger, and a pinch of sea salt, stirring until fully incorporated.
- Assemble the Tart: Pour the chocolate ganache into the pre-baked tart shell, gently tap the tin to remove air bubbles. Let cool at room temperature for about 10 minutes, then refrigerate for at least 4 hours or overnight until fully set.
- Garnish and Serve: Once set, remove the tart from the tin and place on a serving plate. Decorate with vegan gingerbread cookies and sprinkle with pomegranate seeds if desired. Optionally, add fresh rosemary for extra aroma and festive presentation.
Notes
- Vegan Butter: Use a nut-free brand if necessary; Violife works well.
- Molasses: Can be substituted fully or partially with maple syrup for a subtler flavor.
- Dark Chocolate: Use 250g for a firmer yet creamy filling; reduce to 170g for a softer, mousse-like texture.
- Coconut Cream: You can substitute chilled full-fat coconut milk cream, approximately 350g total.
- Quick Crust Method: Instead of rolling, press dough directly into the tin with fingers, prick with a fork, bake for 12-16 minutes until lightly browned, then cool before filling.
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: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Your email address will not be published. Required fields are marked *