Description
This decadent tart features a gingerbread-spiced shortcrust pastry filled with creamy, lightly spiced chocolate ganache. Perfect for the holidays or any special occasion!
Ingredients
Scale
For the Crust:
- 150 g (1¼ cups) plain flour (use gluten-free all-purpose flour if required)
- 100 g (3.5 oz) vegan butter, block style
- 60 g (3 tbsp) 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)
For the Filling:
- 250 g (8.8 oz) dark chocolate, finely chopped (use 170 g for a softer 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
For the Toppings:
- ¼ batch vegan gingerbread cookies (optional)
- 2 tbsp pomegranate seeds (optional)
Instructions
- Prepare the Crust:
Preheat your oven to 160°C fan-forced (320°F) or 180°C conventional (356°F). Lightly grease a 9″ tart tin with vegan butter or oil and lightly dust with flour. Optionally, line the base with parchment paper.
In a food processor, blend the flour, vegan butter, molasses, spices, and salt until a loose dough forms. Shape the dough into a ball, flatten into a disc, wrap in clingfilm, and refrigerate for 30 minutes. - Roll and Bake the Crust:
Roll the chilled dough to slightly larger than the tart tin. Gently lift and press the dough into the tin. Trim the edges, leaving a slight overhang. Prick the base with a fork.
Cover with a circle of parchment paper, fill with baking beads, rice, or lentils, and parbake for 12 minutes.
Remove the beads and bake for another 10–12 minutes until crisp. Let cool completely. - Make the Ganache Filling:
Heat the coconut cream in a saucepan until it just begins to simmer (do not boil).
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth.
Stir in the maple syrup, molasses, ginger, and salt until evenly combined. - Assemble the Tart:
Pour the chocolate ganache into the baked crust. Tap the tart tin gently on your work surface to release any air bubbles.
Allow to cool at room temperature for 10 minutes, then refrigerate for at least 4 hours or overnight. -
- Garnish and Serve:
Once set, carefully remove the tart from the tin and place on a serving plate.
Top with vegan gingerbread cookies, pomegranate seeds, or fresh rosemary, as desired.
Slice and enjoy!
- Garnish and Serve:
Notes
- Vegan Butter: Use a block-style vegan butter for best results. A nut-free option like Violife works well.
- Molasses: For a subtler flavor, substitute part or all of the molasses with maple syrup.
- Coconut Cream: Use chilled full-fat coconut milk and scoop the thick cream from the top, or use canned coconut cream.
- Quick Crust Option: Press the dough directly into the tart tin without rolling. Bake for 12–16 minutes and cool before filling.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 340
- Sugar: 24g
- Sodium: 50 mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg