Description
This Vegan Gingerbread Chocolate Tart combines a crisp, spiced gingerbread crust with a rich and creamy chocolate ganache made from dark chocolate and coconut cream. Enhanced with warm spices like ginger, cinnamon, and allspice, this dessert offers a perfect balance of sweetness and spice. Topped with vegan gingerbread cookies and optional pomegranate seeds for a festive touch, it’s an indulgent vegan-friendly treat that’s perfect for holiday celebrations or any special occasion.
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 (use a nut-free brand if required, such as Violife)
- 60 g (3 tablespoons) molasses (can be partially or fully substituted 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 170 g for a softer, mousse-like consistency)
- 350 g (12.4 oz) coconut cream (can substitute with chilled full-fat coconut milk cream)
- 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)
- Fresh rosemary (for garnish)
Instructions
- Prepare the Oven and Tart Tin: 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, sea salt, and orange zest (if using). Pulse a few times until the mixture forms a loose dough. Shape it into a ball, flatten into a disc, wrap in cling film or place in an airtight container, and refrigerate for 30 minutes.
- Roll Out the Dough: On a floured surface, roll out the chilled dough so that it is about an inch larger than the tart tin circumference. Carefully lift the dough over the tin, gently easing it into the tin with your fingers. Trim any excess dough around the edges, allowing the pastry to rise slightly above the sides. Pierce the base several times with a fork.
- Blind Bake the Crust: Cut a piece of parchment paper slightly larger than the tart and place it over the dough. Fill the base with dried beans, rice, lentils, or baking beads to weigh it down. Bake in the oven for 12 minutes. Remove the parchment and weights carefully.
- Bake the Crust Again: Return the tart shell to the oven and bake for another 10-12 minutes until crisp and lightly browned. Remove and allow to cool slightly.
- Prepare the Chocolate Filling: Finely chop the dark chocolate and place in a heatproof bowl. In a saucepan, bring the coconut cream to a simmer (do not boil). Pour the hot coconut cream over the chopped chocolate and let sit for 5 minutes. Whisk until smooth.
- Incorporate Sweeteners and Spices: Stir in the maple syrup, molasses, ground ginger, and a pinch of sea salt into the chocolate mixture until fully combined and glossy.
- Fill the Tart Shell: Pour the chocolate ganache into the cooled tart shell. Gently tap the tart on your work surface to release air bubbles. Let it cool for about 10 minutes.
- Chill to Set: Transfer the tart to the refrigerator and allow it to set for at least 4 hours or overnight for best texture.
- Make Vegan Gingerbread Cookies: Prepare a quarter batch of vegan gingerbread cookies to use as toppings. (If desired, use store-bought vegan gingerbread cookies.)
- Garnish and Serve: Once the tart is fully set, remove it from the tart tin and place it on a serving plate. Decorate with vegan gingerbread cookies, scatter pomegranate seeds if using, and add fresh rosemary sprigs for a festive finish.
Notes
- Vegan Butter: Use a nut-free brand if allergies are a concern. Violife brand is recommended.
- Molasses Substitute: For a milder flavor, molasses can be fully or half replaced with maple syrup.
- Chocolate Consistency: Using 250 g of dark chocolate yields a firmer, creamier filling, while 170 g produces a softer, mousse-like texture.
- Coconut Cream Alternative: Full-fat coconut milk that has been chilled and separated can be used instead of canned coconut cream, using the thick cream portion.
- Quick Crust Method: For a faster method, press the dough directly into the tart tin using your fingers, prick holes with a fork, and bake at 160°C fan-forced for 12-16 minutes until golden. No rolling or baking beads needed.
Nutrition
- Serving Size: 1 slice (1/12 of tart)
- Calories: 320
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 16 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
