Description
Luxurious vegan gingerbread chocolate tart marries rich cocoa with warm spices in perfect harmony. Festive layers of silky chocolate ganache and spiced crumb crust promise a delightful journey through holiday comfort you can savor until the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 170 g (6 ounces) dark chocolate
- 350 g (12.3 ounces) chilled full-fat canned coconut milk
- 150 g (1 ⅕ cups) plain flour
- 100 g (3.5 ounces) vegan butter
Spices and Flavoring:
- 60 g (3 tablespoons) molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon orange zest (optional)
- Pinch of sea salt
Additional Toppings:
- ¼ batch vegan gingerbread cookies
- 60 g pomegranate seeds (optional)
- 60 g (3 tablespoons) pure maple syrup
Instructions
- Prepare a 9″ tart tin by lightly coating the surfaces with oil, ensuring complete coverage for easy removal.
- Combine all crust ingredients in a food processor, blending until a cohesive dough forms. If the mixture seems dry, incorporate a small amount of water to enhance binding.
- Carefully press the dough into the tart tin, creating an even layer across the base and sides. Use a fork to puncture multiple small holes in the bottom.
- Roast the crust in a preheated oven at 180°C until it develops a light golden-brown color, approximately 12 minutes. Allow the crust to cool completely within the tin.
- Gently warm the coconut milk in a saucepan until it reaches a simmering point, avoiding boiling.
- Delicately chop the dark chocolate and transfer to a heat-resistant bowl.
- Pour the heated coconut milk over the chocolate, letting it rest for 5 minutes before whisking into a smooth, glossy ganache.
- Incorporate maple syrup, molasses, ground ginger, and a touch of sea salt, stirring until perfectly integrated.
- Transfer the chocolate mixture into the cooled crust, using gentle tapping motions to eliminate any trapped air bubbles.
- Allow the tart to rest at room temperature for 10 minutes, then refrigerate for a minimum of 4 hours to achieve a perfect set.
- Carefully unmold the tart onto a serving platter, maintaining its delicate structure.
- Embellish the surface with vegan gingerbread cookies, vibrant pomegranate seeds, and fragrant fresh rosemary sprigs.
- Preserve the tart in a sealed container within the refrigerator for up to 5 days.
- For extended storage, slice the tart, individually wrap each portion in plastic film, and freeze for 4-6 weeks. Thaw at room temperature for 1-2 hours before serving.
Notes
- Prepare ingredients ahead of time to ensure smooth assembly and maximize the rich, warming spices that make this tart extraordinary.
- Refrigeration is crucial for achieving the perfect ganache texture, allowing the tart to set and develop deep, complex chocolate and ginger notes.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 319
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg