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Vegan Gingerbread Chocolate Tart

This vegan Christmas chocolate tart is a festive showstopper that’s surprisingly easy to make! Creamy spiced chocolate ganache sits on a crisp gingerbread shortcrust, topped with vegan gingerbread cookies and jewel-like pomegranate seeds for a stunning holiday presentation. Perfect for entertaining, this tart is nut-free, dairy-free, and can easily be made gluten-free.

Why You’ll Love This Recipe

  • Combines rich dark chocolate with classic gingerbread spices.
  • Festive, crowd-pleasing dessert for Christmas or holiday gatherings.
  • Can be made ahead of time and garnished just before serving.
  • Easily adapted for gluten-free diets.

Ingredients

Crust:

  • 150 g (1¼ cups) plain flour (or gluten-free all-purpose flour)
  • 100 g (3.5 oz) vegan block butter
  • 60 g (3 tbsp) cane molasses
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp allspice
  • ½ tsp ground nutmeg
  • ¼ tsp sea salt
  • ½ tsp orange zest (optional)

Filling:

  • 250 g (8.8 oz) dark chocolate (or 170 g for a softer, mousse-like filling)
  • 350 g (12.4 oz) coconut cream
  • 60 g (3 tbsp) pure maple syrup
  • 20 g (1 tbsp) molasses
  • 1 tsp ground ginger
  • Pinch of sea salt

Toppings:

  • ¼ batch vegan gingerbread cookies
  • 2 tbsp pomegranate seeds (optional)
  • Fresh rosemary sprigs (optional)

Instructions

1. Prepare the crust

  1. Preheat oven to 160°C fan / 180°C conventional. Grease a 9″ tart tin and lightly dust with flour. Line with parchment if desired.
  2. In a food processor, blitz flour, vegan butter, molasses, spices, and salt until a loose dough forms.
  3. Shape into a disc, wrap, and chill for 30 minutes.

2. Roll and bake the crust

  1. Roll the chilled dough slightly larger than the tart tin and gently lift into the tin. Trim edges and prick base with a fork.
  2. Cover with parchment and fill with baking beads (or dried beans/lentils). Parbake for 12 minutes. Remove beads and bake an additional 10–12 minutes until crisp.

3. Make the ganache

  1. Finely chop chocolate and place in a heatproof bowl.
  2. Heat coconut cream until simmering (do not boil), then pour over chocolate. Let sit 5 minutes, then whisk until smooth.
  3. Stir in maple syrup, molasses, ginger, and salt.

4. Assemble and chill

  1. Pour ganache into baked tart shell and gently tap to release air bubbles.
  2. Cool 10 minutes, then refrigerate for at least 4 hours or overnight.

5. Garnish

  1. Top with vegan gingerbread cookies, pomegranate seeds, and fresh rosemary just before serving.

Tips & Variations

  • Blind bake the crust for extra crispiness.
  • For a quicker crust, press dough straight from the processor into the tin and bake 12–16 minutes.
  • Use 170 g chocolate for a softer, creamier filling.
  • Decorate with star anise, powdered sugar, or other festive toppings.

Storage

  • Fridge: Store in an airtight container up to 5 days.
  • Freezer: Slice and wrap individual portions; freeze 4–6 weeks. Defrost 1–2 hours before serving.

FAQs

Can I make this gluten-free?
Yes! Use gluten-free all-purpose flour for the crust.

Is this tart nut-free?
Yes, as long as you use a nut-free vegan butter and check product labels.

Can I prepare ahead?
Absolutely! Make the tart and refrigerate until ready to serve. Garnish just before serving for a fresh look.

This Vegan Gingerbread Chocolate Tart is perfect for your holiday table, combining festive spices, creamy chocolate, and a crisp, buttery crust for a truly indulgent treat.