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Vegan Gingerbread Chocolate Tart

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

Ingredients

Scale
  • 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

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

Find it online: https://goandweb.com/vegan-gingerbread-chocolate-tart-holiday-dessert/