Description
This Vegan Gingerbread Chocolate Tart combines a spiced gingerbread-flavored crust with a rich, creamy dark chocolate ganache filling made from coconut cream and sweetened naturally with molasses and maple syrup. Perfect for the holiday season or any special occasion, this tart is vegan, dairy-free, and bursting with warm spices and smooth chocolate. The tart is topped with homemade vegan gingerbread cookies and optional pomegranate seeds for a festive touch.
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 (preferably nut-free, e.g., Violife)
- 60 g (3 tablespoons) molasses
- 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 filling)
- 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)
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″ 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, spices (ginger, cinnamon, allspice, nutmeg), orange zest (if using), and salt. Pulse a few seconds until forming a loose dough. Gather into a ball, flatten into a disc, wrap in clingfilm or place in an airtight container, and refrigerate for 30 minutes.
- Roll out the dough: On a floured surface, roll the dough out so it is about an inch larger than the tart tin’s circumference. Carefully lift and settle the dough into the tart tin, easing it gently with your fingers. Trim edges to rise slightly above sides. Fork-prick the base several times to prevent bubbling.
- Parbake the crust: Cut a parchment paper circle slightly larger than the tart. Place over the dough and fill with dried beans, rice, lentils, or baking beads to weigh down the crust. Bake in the preheated oven for 12 minutes. Carefully remove the weights and parchment paper, then bake for another 10-12 minutes until the crust is crisp and golden.
- Prepare the filling: Finely chop the dark chocolate and place in a heat-proof bowl. Heat the coconut cream in a saucepan until simmering (do not boil), then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Stir in maple syrup, molasses, ground ginger, and a pinch of salt until fully combined.
- Assemble the tart: Pour the chocolate ganache into the baked tart shell. Tap the tin gently on your work surface to release any air bubbles. Let cool for about 10 minutes at room temperature.
- Chill to set: Transfer the tart to the refrigerator and chill for at least 4 hours or overnight until fully set.
- Garnish and serve: Remove the tart from the tin and place on a serving plate. Decorate with vegan gingerbread cookies and optionally sprinkle with pomegranate seeds and fresh rosemary for an extra festive look.
Notes
- Vegan Butter: Use a nut-free brand if needed; Violife is recommended.
- Molasses: You can substitute part or all with maple syrup for a milder flavor.
- Dark Chocolate: 250 g yields a firmer but creamy ganache; 170 g results in a softer, mousse-like filling.
- Coconut Cream: Can be swapped with the thick cream from chilled full-fat coconut milk cans.
- Quick Crust Method: Instead of rolling out, press the dough directly into the tart tin using your fingers, prick with a fork, and bake for 12-16 minutes until lightly browned. Cool before filling.
Nutrition
- Serving Size: 1 slice (1/12 of tart)
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 22 g
- Saturated Fat: 16 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
