Name: Gingerbread Chocolate Tart
Prep time: 30 min
Cook time: 20 min
Total time: 3 h
Cuisine: Holiday
Ingredients: 1 1/4 cups all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup brown sugar; 1/2 cup cold butter, cubed; 2 tablespoons molasses; 1 large egg; 8 oz semi-sweet or dark chocolate, chopped; 1 cup heavy cream; 1 tablespoon butter; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1 teaspoon vanilla extract; Pinch of salt; Optional toppings: whipped cream, crystallized ginger, cocoa powder, chocolate shavings

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This gingerbread chocolate tart is a decadent holiday-inspired dessert with the perfect balance of spice and richness. A crisp, buttery gingerbread crust holds a silky, dark chocolate filling that’s subtly spiced with ginger, cinnamon, and molasses. I love serving it for festive occasions or anytime I want a dessert that feels indulgent but still has a cozy, warm flavor.

Why You’ll Love This Recipe

I love how this tart combines the comforting spices of gingerbread with the luxurious smoothness of chocolate. The crust is lightly spiced and slightly crisp, while the chocolate filling is rich, creamy, and melts in my mouth. It’s elegant enough to serve to guests yet simple enough to make at home without fuss. Plus, it can be made ahead, which makes holiday entertaining stress-free. Gingerbread Chocolate Tart

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the gingerbread crust:

All-purpose flour
Ground ginger
Ground cinnamon
Ground nutmeg
Salt
Brown sugar
Butter (cold, cubed)
Molasses
Egg

For the chocolate filling:

Semi-sweet or dark chocolate (chopped)
Heavy cream
Butter
Ground ginger
Ground cinnamon
Vanilla extract
Salt

Optional toppings:

Whipped cream
Crystallized ginger
Cocoa powder or chocolate shavings

Directions

I start by making the gingerbread crust: I mix flour, ginger, cinnamon, nutmeg, and salt in a bowl. I cut in cold butter until the mixture resembles coarse crumbs.
I stir in brown sugar, molasses, and egg, then knead lightly until it forms a dough. I press it into a tart pan with a removable bottom and chill it in the fridge for 30 minutes.
I preheat the oven to 350°F (175°C) and bake the crust for 15–20 minutes until firm and slightly golden. I let it cool completely.
For the chocolate filling, I heat the cream and butter in a saucepan until just simmering, then pour it over the chopped chocolate. I stir until smooth and glossy, adding ginger, cinnamon, vanilla, and a pinch of salt.
I pour the chocolate mixture into the cooled crust and smooth the top with a spatula.
I chill the tart in the refrigerator for at least 2–3 hours until set.
I garnish with whipped cream, crystallized ginger, or chocolate shavings before serving.

Servings and timing

This tart makes about 8 servings. It takes roughly 30 minutes to prep, 20 minutes to bake the crust, and 2–3 hours to chill, so I usually plan ahead to allow the filling to set properly.

Variations

I sometimes add a touch of cayenne or chili powder to the chocolate filling for a subtle spicy kick. For a nutty twist, I sprinkle finely chopped toasted almonds or pecans on top. I’ve also swapped the semi-sweet chocolate for milk chocolate for a sweeter, creamier version, or used dark chocolate for a richer, more intense flavor.

Storage/Reheating

I store the tart in an airtight container in the fridge for up to 4 days. It’s best served chilled, so I don’t recommend reheating. The flavor and texture actually improve a bit after resting, making it ideal for making ahead of time. Gingerbread Chocolate Tart

FAQs

Can I make the crust ahead of time?

Yes, I often make the gingerbread crust a day ahead and keep it in the fridge until ready to fill with chocolate.

Can I use a different chocolate?

Absolutely. Milk chocolate gives a sweeter flavor, while dark chocolate provides a more intense, rich taste. I adjust the sugar slightly if I switch chocolates.

Is this tart gluten-free?

Not by default, but I can substitute a gluten-free flour blend in the crust for a gluten-free version.

Can I make individual tarts?

Yes, I use mini tart pans or ramekins. I adjust the baking time for the crust slightly, usually reducing by 3–5 minutes.

Can I freeze this tart?

I can freeze the tart uncut for up to a month. I wrap it tightly in plastic wrap and aluminum foil, then thaw in the fridge overnight before serving.

Conclusion

This gingerbread chocolate tart is the perfect blend of warm spices and rich chocolate. It’s elegant, festive, and indulgent, yet simple enough to make at home. Every bite brings a comforting, cozy feeling that’s perfect for holidays, special occasions, or any time I want a dessert that impresses without stress.

Gingerbread Chocolate Tart

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This gingerbread chocolate tart is a rich, festive dessert featuring a spiced gingerbread crust filled with silky dark chocolate ganache. Cozy holiday spices meet deep chocolate flavor in an elegant, make-ahead treat.

Author: Lizaa
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 3 hours
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: Holiday
Diet: Vegetarian

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup cold butter, cubed
2 tablespoons molasses
1 large egg
8 oz semi-sweet or dark chocolate, chopped
1 cup heavy cream
1 tablespoon butter
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
Optional toppings: whipped cream, crystallized ginger, cocoa powder, chocolate shavings

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Instructions

In a bowl, combine flour, ground ginger, cinnamon, nutmeg, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Stir in brown sugar, molasses, and egg until a dough forms.
Press dough evenly into a tart pan with removable bottom. Chill for 30 minutes.
Preheat oven to 350°F (175°C). Bake crust for 15–20 minutes until set and lightly golden. Cool completely.
Heat heavy cream and butter in a saucepan until just simmering.
Pour hot cream over chopped chocolate. Let sit 1 minute, then stir until smooth.
Mix in ground ginger, cinnamon, vanilla, and salt.
Pour filling into cooled crust and smooth the top.
Refrigerate for 2–3 hours until fully set.
Garnish with whipped cream, crystallized ginger, or chocolate shavings before serving.