Step-by-step instructions
Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease the base and sides of a 9-inch round tart tin with oil or vegan butter and dust lightly with flour. Optionally, line the base with parchment paper to ease removal.
In a food processor, combine the flour, vegan butter, molasses, ground ginger, cinnamon, allspice, nutmeg, sea salt, and orange zest if using. Pulse briefly until the mixture forms a loose dough.
Shape the dough into a ball, flatten it into a disc, wrap it in clingfilm, and refrigerate for 30 minutes.
On a lightly floured surface, roll the chilled dough out to about one inch larger than the circumference of the tart tin, then gently place it in the tin, pushing it into the edges. Trim the excess dough to allow the pastry to rise slightly above the pan sides. Pierce the base several times with a fork to prevent bubbling.
Cut a circle of parchment paper larger than the tart shell. Place it on top of the dough and fill with dried beans, rice, lentils, or baking beads to weigh it down. Bake for 12 minutes, then carefully remove the weights and parchment paper.
Return the empty tart shell to the oven and bake for an additional 10-12 minutes until the crust is golden brown and crisp.
Finely chop the dark chocolate and place it in a heat-resistant bowl. Heat the coconut cream in a saucepan until it reaches a simmer—avoid boiling. Pour the hot coconut cream over the chocolate and let it sit for 5 minutes.
Whisk gently until smooth and glossy. Stir in the maple syrup, molasses, ground ginger, and a pinch of sea salt until everything is well combined.
Pour the chocolate ganache into the baked tart crust. Gently tap the tin on the work surface to release any air bubbles. Allow the tart to cool at room temperature for 10 minutes before transferring it to the refrigerator.
Chill the tart for at least 4 hours or overnight to allow the ganache to fully set.
Bake or prepare vegan gingerbread cookies, or use store-bought ones for a festive crunch on top of the tart.
Once set, carefully remove the tart from the tin and place it on a serving plate. Decorate with vegan gingerbread cookies, sprinkle with pomegranate seeds if using, and optionally garnish with fresh rosemary. Slice and enjoy!
Best ways to enjoy it
Serve your Vegan Gingerbread Chocolate Tart with a dollop of coconut whipped cream or a scoop of dairy-free ice cream. For a refreshing complementary flavor, consider pairing it with fresh fruit like raspberries or strawberries. This dessert shines when accompanied by a hot cup of vegan chai or spiced coffee, enhancing those warm gingerbread notes.
Storage and reheating tips
To keep leftovers fresh, store any uneaten Vegan Gingerbread Chocolate Tart in an airtight container in the refrigerator. It will be best enjoyed within 3-4 days. For longer storage, wrap slices in plastic wrap and freeze them for up to a month. Simply thaw in the refrigerator overnight before serving again.
Helpful cooking tips
- Chill the dough: Chilling the dough ensures that the tart crust holds its shape while baking.
- Quality chocolate matters: Use high-quality dark chocolate for the ganache to enhance the overall flavor of the tart.
- Non-stick techniques: For easier removal, you can lightly grease the pie pan or use parchment paper.
Creative twists
Feel free to experiment with this tart by swapping in other spices like cardamom or adding a layer of caramel between the crust and ganache. You could also incorporate nuts into the crust for added texture, or top it with crushed peppermint candies for a holiday twist.
FAQs
How long does it take to prepare this Vegan Gingerbread Chocolate Tart?
Preparation for this tart typically takes about 30 minutes, with an additional 30 minutes for chilling the dough. Baking and setting time can vary, but plan for at least 4 hours to allow the ganache to fully set.
Can I use a different type of flour?
Yes, you can use gluten-free all-purpose flour if you want to make this tart gluten-free. Just ensure that it’s a blend suitable for baking.
What can I do with leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to a month. Just thaw in the fridge before enjoying again.
