Vegan Gingerbread Chocolate Tart Recipe

If you’re on the hunt for a dessert that feels like a warm hug during the chilly months, I’ve got just the thing for you—my Vegan Gingerbread Chocolate Tart Recipe. It’s decadent but not heavy, super festive, and absolutely perfect for sharing. Whether you’re vegan, dairy-free, or just love the cozy combo of gingerbread spices and rich chocolate, you’re going to adore this tart. Stick around, and I’ll walk you through exactly how to nail it every time!

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Ingredients You’ll Need

The magic in this vegan gingerbread chocolate tart starts with simple, well-chosen ingredients that come together to create layers of flavor. I always recommend using good quality dark chocolate and fresh spices to make your tart pop.

• Plain flour: Plain or gluten-free all-purpose flour works, just make sure it’s fresh for the best texture in the crust.
• Vegan butter: Block style is best for the crust’s flakiness; I love using Violife for its creamy texture.
• Molasses: This is your secret weapon for that deep, dark gingerbread flavor—feel free to swap half for maple syrup if you want something milder.
• Ground ginger: Fresh spice is key here since it’s the star flavor alongside chocolate.
• Ground cinnamon: Adds warmth and rounds out the spice profile beautifully.
• Allspice: A little goes a long way to add complexity.
• Ground nutmeg: Use freshly grated for a fragrant touch.
• Sea salt: Just a pinch to balance the sweetness and highlight the spices.
• Orange zest (optional): Adds a bright, citrusy note that I love in this tart.
• Dark chocolate: Choose a quality vegan dark chocolate with 70% cocoa or higher, depending on your preference for bitterness.
• Coconut cream: Thick and creamy, make sure it’s well chilled for the richest ganache filling.
• Pure maple syrup: Adds natural sweetness and pairs beautifully with molasses and chocolate.
• Vegan gingerbread cookies: For topping, if you want that extra festive crunch and flavor boost.
• Pomegranate seeds (optional): They add a pop of color and tartness that makes every bite more interesting.

Variations

I love how versatile this Vegan Gingerbread Chocolate Tart Recipe is—you can play with the spices or toppings to make it your own. Don’t be afraid to get creative here!

• Spice it up or down: Sometimes I add a pinch of cayenne for a subtle kick that surprises guests, but you can just omit or reduce ginger if you prefer it more mellow.
• Nutty crust: Adding finely ground almonds to the crust dough gives a lovely texture and nutty flavor that complements the chocolate.
• Different toppings: I’ve swapped pomegranate for dried cranberries or even candied orange peel with great results.
• Mini tarts: Making this recipe in smaller tart pans is a fun way to serve individual portions at parties.

How to Make Vegan Gingerbread Chocolate Tart Recipe

Step 1: Mix and Chill the Dough

This tart’s crust is where the magic starts. Whizz the flour, vegan butter, molasses, spices, and salt in your food processor just until it comes together in a loose dough—I find overworking it makes the crust tough. Once it’s formed, press it into a disc, wrap it, and pop it in the fridge for 30 minutes to chill. This step is crucial—it helps the dough relax and makes it easier to roll out without shrinking.

Step 2: Roll Out and Prepare the Crust Shell

After the dough is chilled, roll it out to about an inch larger than your 9-inch tart tin—this gives you enough pastry to gently ease into the pan and a nice edge. I like to dust my work surface lightly with flour to stop sticking. Transfer carefully to your greased tart pan and press it into place, trimming any excess with a sharp knife. Don’t forget to prick the base with a fork—that stops bubbling during baking.

Step 3: Blind Bake the Crust

For a beautifully crisp gingerbread crust, I’m a big fan of blind baking. Cover the dough with parchment paper and fill with baking beans or dried lentils. Bake for 12 minutes, then remove the weights and parchment, and bake for another 10-12 minutes until golden and firm. This extra step makes all the difference—it ensures your crust won’t get soggy once the ganache goes in.

Step 4: Make the Chocolate Gingerbread Filling

Chop your dark chocolate finely and place it in a heatproof bowl. Gently heat coconut cream in a saucepan until just simmering—don’t let it boil! Pour the hot coconut cream over the chocolate and let it sit for 5 minutes to melt the chocolate perfectly. Then whisk it all until silky smooth. Stir in maple syrup, molasses, ground ginger, and a pinch of salt to deepen the flavors. This ganache is luxurious and rich, better than anything store-bought.

Step 5: Assemble and Chill

Pour the ganache filling into your pre-baked tart shell and gently tap the tin on your counter to release any trapped air bubbles. Let it cool at room temperature for about 10 minutes before popping it into the fridge. I leave mine to set for at least 4 hours or, better yet, overnight—it gives the ganache time to thicken up perfectly for slicing.

Step 6: Garnish and Serve

Once set, carefully remove the tart from the tin and transfer it to your favorite serving plate. Top with crushed vegan gingerbread cookies for that extra crunch and a festive touch. A scattering of bright pomegranate seeds adds a jewel-like pop of color and a lovely tart contrast to the rich filling. Fresh rosemary sprigs aren’t just pretty—they bring a subtle piney aroma that really elevates the experience.

How to Serve Vegan Gingerbread Chocolate Tart Recipe

Garnishes

I usually garnish with crushed vegan gingerbread cookies for crunch and extra spice, plus pomegranate seeds for a burst of color and tartness that balances the richness. Rosemary sprigs provide a fresh, festive aroma that’s subtle but makes a big impression. These touches turn a simple tart into a centerpiece-worthy dessert.

Side Dishes

Pairing this Vegan Gingerbread Chocolate Tart Recipe with a cozy chai latte or a cup of freshly brewed peppermint tea is my go-to for a perfect treat. For brunch or a holiday spread, it also goes amazingly well alongside roasted spiced nuts or vegan whipped coconut cream to round out the experience.

Creative Ways to Present

I like to make mini versions for holiday parties—using tartlet pans for individual servings. They’re great for passing around and look really festive topped with a dollop of coconut whipped cream, a sprinkle of cocoa powder, and a tiny gingerbread star cookie. Drizzling a little warmed maple syrup or vegan caramel around the plate adds an elegant touch.

Make Ahead and Storage

Storing Leftovers

I always cover leftover tart tightly with plastic wrap or pop it in an airtight container and keep it refrigerated. It stays fresh for up to 4 days, though I bet you’ll be slicing it up much faster than that—my family goes crazy for this one!

Freezing

You can freeze this tart either whole or in slices. Wrap tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge. The texture stays surprisingly good, though I recommend enjoying it within 1 month for the best flavor and creaminess.

Reheating

This tart is best served chilled or at room temperature, so reheating isn’t usually necessary. If you want to take the chill off, leave slices out for about 20 minutes before serving. Avoid microwaving, which can make the crust soggy or the ganache grainy.

FAQs

Final Thoughts

This Vegan Gingerbread Chocolate Tart Recipe holds a special place in my dessert arsenal, especially during the holidays. It’s one of those recipes that feels a little fancy but is totally doable, and the compliments you’ll get? Priceless. I can’t recommend giving it a try enough—you’ll enjoy every luscious bite, and trust me, once you make it, you’ll want to serve it again and again.

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