Description
This Vegan Gingerbread Chocolate Tart features a crisp, spiced gingerbread crust filled with a rich and creamy dark chocolate ganache made from coconut cream and infused with warming spices. Perfectly festive and dairy-free, this indulgent tart is topped with crunchy vegan gingerbread cookies and optional pomegranate seeds for a burst of color and flavor. Ideal for holiday celebrations or any time you crave a decadent vegan dessert.
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 (e.g., Violife, nut-free if needed)
- 60 g (3 tablespoons) molasses (can substitute half or all with maple syrup)
- 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 softer mousse-like consistency)
- 350 g (12.4 oz) coconut cream (or 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)
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 the base and sides of a 9-inch round tart tin with oil or vegan butter, then dust lightly with flour. Optionally, line the base with parchment paper for easier removal.
- 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 for a few seconds until the mixture comes together as a loose dough. Form it into a ball, flatten into a disc, wrap in clingfilm or airtight container, and chill in the refrigerator for 30 minutes.
- Roll out the dough: On a floured surface, roll out the chilled dough to about an inch larger than the tart tin’s circumference. Carefully lift and ease it into the tart tin using your fingers. Trim excess dough with a knife, allowing the crust edges to rise slightly higher than the tin sides. Prick the base thoroughly with a fork to prevent bubbling.
- Blind bake the crust: Cut a parchment paper circle slightly larger than the tart base and place on top of the dough. Fill with dried beans, rice, lentils, or baking beads to weigh it down. Bake for 12 minutes, then carefully remove the weights and parchment. Return the crust to the oven and bake for an additional 10–12 minutes until the crust is crisp and golden.
- Prepare the filling: Finely chop the dark chocolate and place in a heat-resistant bowl. Heat the coconut cream in a saucepan over medium heat until it simmers gently—do not boil. Pour the hot coconut cream over the chocolate and let it sit for 5 minutes to melt. Whisk until smooth. Add maple syrup, molasses, ground ginger, and a pinch of salt, stirring well to combine evenly.
- Assemble and chill: Pour the prepared chocolate ganache into the baked tart shell. Gently tap the tart on the countertop to release any air bubbles. Allow it to cool for about 10 minutes, then refrigerate for at least 4 hours or overnight until fully set.
- Decorate and serve: Once set, carefully remove the tart from the tin and transfer to a serving plate. Top with vegan gingerbread cookies and sprinkle with pomegranate seeds and fresh rosemary if desired. Slice and enjoy!
Notes
- Vegan Butter: Use a nut-free brand like Violife if necessary.
- Molasses: Can be substituted fully or partially with maple syrup for a milder flavor.
- Dark Chocolate: 250 g produces a firmer ganache, while 170 g produces a softer, mousse-like texture.
- Coconut Cream: You may use the thick cream from chilled full-fat coconut milk cans as an alternative.
- Quick Crust Method: Press the dough directly into the tart tin with your fingers without rolling. Prick base with a fork and bake for 12–16 minutes until lightly browned, then cool.
Nutrition
- Serving Size: 1 slice (1/12 of tart)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 23 g
- Saturated Fat: 17 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
