Vegan Gingerbread Chocolate Tart for a Decadent Holiday Dessert

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Vegan Gingerbread Chocolate Tart for a Decadent Holiday Dessert

Vegan Gingerbread Chocolate Tart is a breathtaking dessert that embodies the essence of the holiday season. With its rich, dark chocolate filling enveloped in a spiced gingerbread crust, every bite feels like a celebration. The harmonious blend of warm spices, creamy coconut ganache, and the subtle sweetness of maple syrup invite you to indulge in a sweet cocoon of comfort. This recipe is designed to be your go-to, step-by-step guide to creating a decadent tart that looks impressive yet is surprisingly easy to whip up for holiday gatherings or cozy nights in.

Why You’ll Love This Recipe

This Vegan Gingerbread Chocolate Tart is the epitome of easy preparation, making it perfect for families or anyone new to baking! It uses simple, accessible ingredients that you may already have in your pantry. The tart can be prepared ahead of time, allowing you to enjoy time with loved ones without the stress of last-minute cooking. Plus, the delightful flavors and striking presentation will impress your guests and leave them wanting more.

Ingredients for Vegan Gingerbread Chocolate Tart

• 150 g (1¼ cups) plain flour
• 100 g (3.5 oz) vegan block butter
• 60 g (3 tablespoons) molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• ¼ teaspoon sea salt
• ½ teaspoon orange zest (optional)
• 250 g (8.8 oz) dark chocolate
• 350 g (12.4 oz) coconut cream
• 60 g (3 tablespoons) pure maple syrup
• 20 g (1 tablespoon) molasses
• 1 teaspoon ground ginger
• Pinch of sea salt
• Optional toppings: vegan gingerbread cookies, pomegranate seeds, fresh rosemary

Step-by-Step Directions for Vegan Gingerbread Chocolate Tart

1. Preheat your oven to 160°C (fan) or 180°C (conventional). Lightly grease a 9-inch tart tin to prevent sticking.

2. In a food processor, combine the plain flour, vegan butter, molasses, ground ginger, cinnamon, allspice, nutmeg, and sea salt. Pulse until a crumbly dough forms, signaling it’s time to shape the tart base.

3. Shape the dough into a disc, wrap it in cling film, and chill in the fridge for 30 minutes to allow the flavors to meld.

4. Roll out the chilled dough on a floured surface until it’s larger than the tart tin. Gently press it into the tin, trim the edges, and prick the base with a fork to prevent bubbling during baking.

5. Blind bake the crust for 12 minutes using parchment paper and weights. After that, remove the weights and bake for another 10–12 minutes until it’s golden and fragrant.

6. Chop the dark chocolate into a bowl. Heat the coconut cream in a saucepan over medium heat until it starts to simmer. Pour this piping hot cream over the chopped chocolate and let it sit for 5 minutes to melt the chocolate.

7. Whisk the mixture until smooth, then stir in the maple syrup, molasses, ground ginger, and a pinch of sea salt for an extra flavor boost.

8. Pour the luscious ganache into the cooled tart crust and refrigerate for at least 4 hours, or overnight until fully set.

9. Before serving, garnish with optional toppings such as crumbled vegan gingerbread cookies, vibrant pomegranate seeds, or fresh rosemary for a festive touch.

Tips & Tricks

For the perfect tart, ensure your crust is well chilled before rolling it out to prevent cracking. If you want to add some texture, consider folding in finely chopped walnuts or pecans into the crust mix. Feel free to experiment with other spices or flavorings in the ganache, such as a splash of vanilla extract or a hint of espresso for a mocha twist. Don’t rush the chilling process; allowing the ganache to set overnight will guarantee a rich, velvety filling.

Serving Suggestions & Pairings

Present your Vegan Gingerbread Chocolate Tart on a beautiful serving plate, adorned with a dusting of powdered sugar for a snowy effect. Pair it with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream for a creamy contrast. For a refreshing touch, serve alongside a warm spiced tea or a rich cup of hot chocolate. Celebrating the holidays would not be complete without this inviting dessert, making it a centerpiece at your festive table.

Nutritional Information

A single slice of Vegan Gingerbread Chocolate Tart offers a delightful balance of indulgence and nutrition. While exact calories will depend on the serving size and specific ingredients, this treat can be a satisfying option with a blend of healthy fats from coconut cream and complex carbohydrates from whole ingredients. Keep in mind that moderation is key—enjoy this dessert as a special holiday treat rather than an everyday indulgence.

Storing Tips & Variations for Vegan Gingerbread Chocolate Tart

To store any leftovers, keep the tart covered in the refrigerator to maintain its freshness for up to four days. You can also freeze individual slices wrapped in foil and placed in an airtight container for up to two months. When ready to enjoy, allow to thaw overnight in the fridge and bring to room temperature before serving. Consider variations such as a peppermint twist by adding crushed peppermint candies on top, or switch up the spices with pumpkin pie spice for an autumnal vibe.

Conclusion for Vegan Gingerbread Chocolate Tart

Now that you know how to create this Vegan Gingerbread Chocolate Tart, it’s time to gather your ingredients and get baking! This heavenly dessert combines flavors and textures that will warm your heart and satisfy your sweet tooth. Impress your family and friends with the stunning presentation and delightful taste of this tart. Go ahead and create lasting holiday memories with this decadent recipe!

FAQs

1. Can I use gluten-free flour for the crust?
Yes! Make sure to use a good-quality gluten-free flour blend, and you may need to adjust the liquid ingredients slightly to achieve the right consistency.

2. How long does the ganache need to set?
For optimal texture, refrigerate the tart for at least 4 hours, but overnight is even better for a well-set ganache.

3. Is there a substitute for coconut cream?
You can use silken tofu blended until smooth or any other dairy-free cream alternative for a similar consistency.

4. Can I make this tart ahead of time?
Absolutely! This tart can be made a day or two in advance. Just keep it covered in the refrigerator until you are ready to serve.

5. What are some other toppings I can use?
In addition to vegan gingerbread cookies and pomegranate seeds, consider using sliced almonds, crushed hazelnuts, or a sprinkle of cacao nibs for texture and flavor contrast.

Vegan Gingerbread Chocolate Tart

Print Recipe

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A decadent dessert with rich chocolate filling and spiced gingerbread crust, perfect for the holidays.

• Author: catherine
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 240 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 150 g (1¼ cups) plain flour
• 100 g (3.5 oz) vegan block butter
• 60 g (3 tablespoons) molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• ¼ teaspoon sea salt
• ½ teaspoon orange zest (optional)
• 250 g (8.8 oz) dark chocolate
• 350 g (12.4 oz) coconut cream
• 60 g (3 tablespoons) pure maple syrup
• 20 g (1 tablespoon) molasses
• 1 teaspoon ground ginger
• Pinch of sea salt
• Optional toppings: vegan gingerbread cookies, pomegranate seeds, fresh rosemary

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Instructions

1. Preheat your oven to 160°C (fan) or 180°C (conventional). Lightly grease a 9-inch tart tin.
2. In a food processor, combine the plain flour, vegan butter, molasses, ground ginger, cinnamon, allspice, nutmeg, and sea salt. Pulse until a crumbly dough forms.
3. Shape the dough into a disc, wrap in cling film, and chill in the fridge for 30 minutes.
4. Roll out the chilled dough and press it into the tart tin, trimming the edges and pricking the base.
5. Blind bake the crust with parchment paper and weights for 12 minutes, then remove weights and bake for another 10–12 minutes until golden.
6. Chop dark chocolate into a bowl. Heat coconut cream in a saucepan until simmering, then pour over chocolate and let sit for 5 minutes.
7. Whisk until smooth, then stir in maple syrup, molasses, ground ginger, and a pinch of salt.
8. Pour ganache into the cooled tart crust and refrigerate for at least 4 hours, or overnight.
9. Garnish with optional toppings before serving.

Notes

For a perfect tart, chill the crust well before rolling it out. Consider adding chopped nuts to the crust for texture.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 12g
• Sodium: 200mg
• Fat: 24g
• Saturated Fat: 20g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg

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