Vegan Gingerbread Chocolate Tart
A delightful combination of rich chocolate and warm gingerbread spices, perfect for the holiday season.
Ingredients
For the crust
- 150 g plain flour For a tender and flaky crust.
- 100 g vegan block butter Creamy, plant-based butter.
- 60 g molasses Adding rich sweetness.
- 1 teaspoon ground ginger Warm spice for gingerbread flavor.
- 1 teaspoon ground cinnamon Aromatic essence.
- ½ teaspoon allspice Exotic hint to the crust.
- ½ teaspoon nutmeg Subtle warmth.
- ¼ teaspoon sea salt Enhances overall flavors.
- ½ teaspoon orange zest Optional for citrusy freshness.
For the ganache
- 250 g dark chocolate Star ingredient for richness.
- 350 g coconut cream Creates a silky ganache.
- 60 g pure maple syrup Natural sweetness.
- 20 g molasses Enhances depth of flavor.
- 1 teaspoon ground ginger Double ginger goodness.
- pinch sea salt Rounds out flavors.
For optional toppings
- vegan gingerbread cookies For decoration.
- pomegranate seeds Adds a pop of color.
- fresh rosemary Aromatic touch.
Instructions
Preparation
- Preheat your oven to 160°C (fan) or 180°C (conventional). Lightly grease a 9-inch tart tin.
- Combine the plain flour, vegan butter, molasses, ground ginger, cinnamon, allspice, nutmeg, and sea salt in a food processor. Pulse until crumbly.
- Shape the dough into a disc, wrap in cling film, and chill in the fridge for about 30 minutes.
- Roll out the chilled dough on a floured surface larger than your tart tin, press it into the tin, trim excess edges, and prick the base.
Baking the Crust
- Blind-bake the crust lined with parchment paper and filled with weights for about 12 minutes.
- Remove the weights and bake for another 10–12 minutes until golden.
Making the Ganache
- Chop the dark chocolate and place in a bowl. Heat the coconut cream in a small saucepan until it simmers, then pour over the chocolate. Let sit for 5 minutes.
- Whisk until smooth and mix in the maple syrup, molasses, ground ginger, and pinch of sea salt.
Assembly
- Pour the ganache into the cooled tart crust and smooth the top with a spatula.
- Refrigerate the tart for at least 4 hours, ideally overnight.
- Before serving, add optional toppings as desired.
Notes
Ensure your butter is at room temperature, use quality dark chocolate, and don't skip chilling the tart.