Name: Vegan Gingerbread Chocolate Tart Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 4 h 44 min
Cuisine: Vegan
Ingredients: 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 nut-free if necessary, e.g. Violife); 60 g (3 tablespoons) molasses (can be swapped partially or fully 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); 250 g (8.8 oz) dark chocolate (170 g for softer, mousse-like filling); 350 g (12.4 oz) coconut cream (can use chilled full-fat coconut milk’s thick cream); 60 g (3 tablespoons) pure maple syrup; 20 g (1 tablespoon) molasses; 1 teaspoon ground ginger; Pinch of sea salt; ¼ batch vegan gingerbread cookies; 2 tablespoons pomegranate seeds (optional)

Jump to Recipe· 3.9 from 62 reviews

If you’re craving a dessert that feels like a warm hug on a cold day, look no further than this Vegan Gingerbread Chocolate Tart Recipe. Combining the rich, spicy flavors of gingerbread with silky dark chocolate ganache, this tart is a magical celebration of cozy, comforting ingredients. Perfectly crisp crust infused with molasses and spices holds a luscious, creamy filling that’s totally plant-based but utterly indulgent. Whether you’re sharing it during the holidays or anytime you want a slice of soulful sweetness, this recipe will quickly become your go-to for impressing friends, family, or even just treating yourself.

Ingredients You’ll Need

The image shows various ingredients neatly arranged on a white marbled surface. At the top left, there is a white bowl filled with white flour, and to its right, a clear white plate holds pieces of dark chocolate in a stack. Below the flour, a white bowl contains chunks of vegan butter, next to a small white bowl with a brown spice mix labeled gingerbread spices. To the right of the spices, another clear white bowl is filled with gingerbread cookies shaped like stars and people. In the middle, a small white bowl holds bright red pomegranate seeds. Below these, a medium clear glass bowl contains smooth white coconut cream. Next to it, two small clear white bowls hold dark molasses and amber maple syrup. Finally, two tiny bowls below the spices contain orange zest in a clear white bowl and salt in a light wooden bowl. The setup is orderly with a clean, bright look. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the first step to creating this unforgettable tart. Each item plays a specific role in balancing flavors, textures, and colors, resulting in a dessert that’s both stunning and delicious.

Plain flour (150 g or 1 ¼ cups): The base for the crust, offering structure and that perfect crispness.
Vegan butter (100 g, block style): Adds richness and tenderness to the dough; nut-free options work well.
Molasses (60 g or 3 tablespoons): Deeply flavorful sweetener that gives the crust its signature dark color and robust taste.
Ground ginger (1 teaspoon): Provides that warm, zesty zing typical of gingerbread spices.
Ground cinnamon (1 teaspoon): Infuses sweetness and spice into the crust for that perfect gingerbread aroma.
Allspice (½ teaspoon): Enhances the complex spice profile, rounding out the flavor beautifully.
Ground nutmeg (½ teaspoon): Adds a subtle earthiness that complements the other warm spices.
Sea salt (¼ teaspoon): Balances all the sweetness and spices, lifting the flavors.
Orange zest (½ teaspoon, optional): Adds a fresh, citrusy note for brightness in the crust.
Dark chocolate (250 g for firm, or 170 g for softer filling): The star of the filling, providing rich, velvety chocolate flavor.
Coconut cream (350 g): Creates a luscious, silky ganache and keeps the tart vegan and creamy.
Pure maple syrup (60 g or 3 tablespoons): Natural sweetness to balance the dark chocolate’s intensity.
Molasses (20 g or 1 tablespoon): Adds complexity and richness to the ganache filling.
Ground ginger (1 teaspoon): Carries through the gingerbread flavor into the chocolate filling.
Pinch of sea salt: Enhances and sharpens the deep chocolate notes.
Vegan gingerbread cookies (¼ batch): Perfect for topping and adding extra crunch and visual appeal.
Pomegranate seeds (2 tablespoons, optional): Offers a pop of color and tartness for a festive finish.

How to Make Vegan Gingerbread Chocolate Tart Recipe

Step 1: Prepare and Chill the Dough

Start by preheating your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease and flour your tart tin, or line it with parchment for easy removal later. Toss the flour, vegan butter, molasses, spices, and salt into a food processor and pulse until the ingredients just come together into a loose dough. Form the dough into a ball and flatten it into a disc for easier chilling. Wrap it tightly and refrigerate for 30 minutes to rest and firm up. This chilling step is essential for a dough that rolls out smoothly and holds its shape beautifully.

Step 2: Roll Out and Parbake the Crust

Once chilled, roll out your dough on a lightly floured surface, aiming for a circle slightly larger than your 9-inch tart tin to allow for a neat edge. Transfer the dough carefully into the tin, gently pressing it into the edges without tearing. Trim any excess and prick the base with a fork to prevent bubbling. To keep the crust from puffing, cover it with parchment and fill with baking beads, rice, or dried beans for blind baking. Pop it in the oven for 12 minutes, then remove the weights and bake another 10-12 minutes until crisp and golden. You’ll want your crust thin and delicate but sturdy enough to hold the luscious filling.

Step 3: Make the Gingerbread Chocolate Filling

Chop the dark chocolate finely and place it in a heatproof bowl. Warm the coconut cream in a saucepan until it just begins to simmer—don’t let it boil or scorch. Pour the hot cream over the chocolate and let it sit for about five minutes to soften the chocolate. Then whisk it gently until perfectly smooth and glossy. Stir in the maple syrup, molasses, ground ginger, and a pinch of sea salt. This combination blends the rich chocolate with the warm spices, giving you a decadent yet balanced ganache.

Step 4: Assemble and Chill

Pour your chocolate ganache evenly into the baked tart shell. Tap the tart gently on your countertop to remove any air bubbles, creating a smooth surface. Let it cool at room temperature for 10 minutes before transferring it to the fridge. Allow the tart to set firmly for at least 4 hours, or overnight if you’re planning ahead. This chilling transforms the ganache into a luscious, sliceable filling that’s impossibly silky.

How to Serve Vegan Gingerbread Chocolate Tart Recipe

A slice of chocolate tart with a thick, smooth, dark brown chocolate layer sits on a white plate with a crumbly golden crust at the bottom and edges. On top, there are two gingerbread cookies, one shaped like a smiling person with white icing decoration and the other a star covered in white icing, placed slightly leaning on each other. Around the cookies, bright red pomegranate seeds add a shiny, juicy texture, and a brown star anise rests in the middle for decoration. Green rosemary sprigs stick out behind the cookies, and small pieces of shiny gold leaf are scattered over the top. The background shows a white marbled texture, and a metal utensil with chocolate and crust crumbs is visible to the left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The moment you remove your tart from the tin is special, and the garnishes really make it sing. Top the chilled tart with half a batch of crunchy vegan gingerbread cookies for a delightful contrast in texture and a complementary spice hit. Add a handful of juicy pomegranate seeds if you want to add a jewel-like pop of color and a burst of tart freshness. A few sprigs of fresh rosemary can lend an unexpected aromatic lift that pairs wonderfully with the spices in the tart. These details make serving this tart a true celebration.

Side Dishes

While this tart is a showstopper on its own, pairing it with simple sides can elevate your dessert spread. Serve with freshly brewed spiced chai or a creamy plant-based latte to echo the gingerbread spices. For a mellow counterpoint, a scoop of dairy-free vanilla ice cream or coconut whipped cream is divine alongside each slice. The rich chocolate and warm spices call for comfort, so think cozy drinks and light, complementary textures.

Creative Ways to Present

If you’re feeling a bit fancy or want to wow guests, try building a dessert plate with slices of your Vegan Gingerbread Chocolate Tart Recipe alongside seasonal fruit like pears or citrus segments. Drizzle some warmed vegan caramel or extra maple syrup over the slice before serving for added indulgence. For holiday parties, individual mini tarts can be made using the quick crust version, offering bite-sized delights that are perfect for sharing. Let your imagination run wild with edible flowers or candied ginger bits as little finishing touches.

Make Ahead and Storage

Storing Leftovers

This tart keeps beautifully in the fridge for 3 to 4 days when covered well with plastic wrap or stored in an airtight container. The flavors become even more harmonious after resting, so don’t hesitate to prepare it in advance. Just slice as needed, and keep leftovers chilled to retain that luxurious texture and freshness.

Freezing

You can freeze the whole tart or individual slices by wrapping them tightly in plastic wrap followed by foil. Frozen, the tart maintains its quality for up to 2 months. Thaw overnight in the fridge before serving to preserve the delicate texture of both crust and ganache. It’s such a handy option when planning festive gatherings ahead of time or wanting to savor this treat long after baking day.

Reheating

This tart is best enjoyed cold or at room temperature to showcase its silky ganache. If you want a slightly softer texture, allow slices to sit out for 15-20 minutes before serving. Avoid reheating in the microwave or oven, which can separate the ganache or dry out the crust. The charm is in its cool, smooth richness that melts gently on the tongue.

FAQs

Can I use gluten-free flour for the crust?

Absolutely! A gluten-free all-purpose flour blend works well here, just ensure it’s suitable for baking and you may need a slightly different rolling technique. The crust will still crisp nicely with the right flour.

What if I don’t have molasses? Can I substitute it?

You can swap molasses for extra maple syrup, but keep in mind molasses provides a deeper, slightly bitter complexity that sweet syrup lacks. For best results, mix half maple syrup and half molasses if running low.

How firm should the filling be when set?

The filling is silky but firm enough to slice cleanly, especially when using 250 g of dark chocolate. If using less chocolate for a softer, mousse-like texture, the tart will be more delicate and creamier.

Can I make the vegan gingerbread cookies in advance?

Yes! The cookies can be made days or even weeks ahead and stored airtight at room temperature. They’re perfect for garnishing this tart and other festive treats.

Is this tart suitable for holiday gatherings?

Absolutely, the warming spices and chocolate make it a seasonal favorite that impresses every time. Plus, it’s entirely plant-based, making it inclusive and indulgent.

Final Thoughts

I can’t recommend this Vegan Gingerbread Chocolate Tart Recipe enough if you want a dessert that combines comfort, elegance, and a burst of holiday spirit in every bite. It’s an inviting way to share the warmth of gingerbread and chocolate with everyone, whether at a festive dinner or a casual cozy night in. Give it a try—you’re going to fall in love with this perfect slice of plant-based bliss.

Vegan Gingerbread Chocolate Tart Recipe

Ingredients You’ll Need