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

Scale

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)

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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