Gingerbread Chocolate Tart

This gingerbread cookie chocolate tart blends the warm spices of gingerbread with rich, creamy chocolate for a festive dessert that delights both the eye and the palate. Perfect for holiday gatherings or a special winter treat, this tart combines a spiced crust, a silky ginger-infused ganache, and charming gingerbread cookie decorations for a show-stopping finish.

I first baked this tart to bring some extra magic to a family party and it quickly became a favorite for dessert requests every year since. Its layers of flavor and textures always wow guests.

Ingredients

• Gingerbread Pie Crust: All-purpose flour — provides structure, spoon and level for accuracy
• Light brown sugar: adds moisture and a subtle caramel note
• Ground ginger, cinnamon, cloves, nutmeg: essential for warm, festive spice
• Kosher salt: balances sweetness and enhances flavor
• Cold unsalted butter: key for a flaky, tender crust
• Large egg: binds the dough
• Unsulfured molasses: delivers richness and depth typical of gingerbread
• Ginger Ganache Filling: Heavy cream — the base for a silky ganache
• Dark chocolate and milk chocolate: combine intense cocoa flavor with creamy sweetness
• Unsalted butter: adds a glossy finish and smoothness
• Ground ginger: infuses ginger flavor right into the filling
• Gingerbread Cookie Decorations: All-purpose flour and brown sugar — the cookie foundation
• Warm spices including ginger, cinnamon, nutmeg, and cloves: bring that gingerbread character
• Butter softened to room temperature: makes the dough pliable
• Unsulfured molasses and egg: moisture and binding
• Sugared Cranberries: Fresh cranberries — tart and festive
• Granulated sugar: sweetens and creates a sparkling coating
• Water: dissolves sugar for syrup

Instructions

Make the gingerbread pie crust:

Whisk together all the dry ingredients ensuring even spice distribution. Cut in the cold diced butter until the mixture resembles coarse crumbs with some pea-sized pieces visible textures help create a flakier crust. Add the egg and molasses then mix just until the dough clumps together, using a fork or hands. If the dough feels sticky from molasses, sprinkle in a bit more flour cautiously. Shape into a disc, wrap and chill for at least 45 minutes to firm up the dough for easier rolling.

Preheat the oven and prepare crust:

Preheat the oven to 350 degrees Fahrenheit. Roll out the dough between parchment sheets to a 12-inch circle. If cracks appear, let the dough rest at room temperature briefly and continue rolling. Transfer the dough into a 9-inch tart pan and gently press it to fit without stretching. Trim edges neatly and dock the base with a fork to prevent bubbling during baking. Chill the tart shell in the pan for 20 minutes to set the shape.

Blind bake the crust:

Line the shell with parchment and fill with pie weights or uncooked rice for blind baking. Bake for 15 minutes, remove weights and parchment, then bake another 3 to 5 minutes until the crust is lightly golden and feels dry to the touch. Let it cool fully before filling.

Make the ginger chocolate ganache:

Place heavy cream, dark and milk chocolate, butter, and ground ginger in a microwave-safe bowl. Microwave on half power in short 20 to 30 second bursts, stirring gently after each until mostly melted. The residual heat will complete melting without overheating. Stir carefully until the ganache is smooth and glossy without adding air bubbles. Pour the ganache into the cooled tart shell, smooth the surface, and chill for 2 to 3 hours until fully set.

Make the gingerbread cookie decorations:

Whisk dry ingredients in a small bowl for even spice spread. In a separate bowl, beat the butter and brown sugar just until combined. Add molasses and egg and beat until smooth. Stir in dry ingredients until dough forms then knead gently to a smooth consistency. Divide dough into discs, wrap, and chill for at least one hour.

Bake the cookies:

Preheat oven to 350 degrees Fahrenheit. Roll out dough on a lightly floured surface to about one-eighth to one-quarter inch thickness. Cut into festive shapes suitable for tart embellishment. Freeze cookies on a parchment-lined sheet for 5 to 10 minutes to help them keep their shape during baking. Bake for 8 to 10 minutes until edges just set and edges turn lightly golden. Cool completely before using for decorating the tart.

Make sugared cranberries:

Warm granulated sugar and water gently in a small saucepan just until sugar dissolves. Avoid boiling. Remove from heat and stir in fresh cranberries coating them evenly with syrup. Let cranberries sit for 2 minutes to absorb flavor. Transfer to a wire rack with a slotted spoon and let dry until tacky, about 15 to 20 minutes. Roll tacky cranberries in additional granulated sugar creating a sparkling finish. Let dry for another 10 minutes at room temperature before decorating.

Assemble the tart:

Once the ginger ganache is firm, arrange the gingerbread cookies and sugared cranberries artfully on top with extra touches like rosemary sprigs for a festive look. Use a hot dry knife to slice cleanly for perfect presentation.

I love how the ground ginger adds a surprising depth to both the crust and filling, making this tart more complex than a standard chocolate dessert. One year I made this for a big family Christmas and watching the kids carefully place each gingerbread cookie decoration was a memory I treasure—it turned baking into a joyful creative activity as well as a treat.

Storage Tips

Store the assembled tart in the refrigerator loosely covered for up to three days to maintain freshness. If you want to freeze, chill ganache and cookies separately first, then assemble after thawing gently in the fridge.

Ingredient Substitutions

You can swap light brown sugar with coconut sugar for a subtle caramel flavor difference. For a dairy-free version, use coconut cream and a dairy-free chocolate blend. Molasses can be replaced with dark corn syrup but expect a slight change in depth of flavor.

Serving Suggestions

Serve slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. It pairs beautifully with a hot cup of spiced tea or mulled wine during holiday celebrations.

This tart is a festive centerpiece sure to impress—a perfect mix of spice, sweetness, and celebration in each bite.

FAQs about Recipes

→ How do I prevent the gingerbread crust from shrinking?

Chilling the dough before rolling helps prevent shrinkage. Blind bake the crust with weights to keep its shape and avoid puffing.

→ Can I use a different type of chocolate for the ganache?

Yes, you can adjust the chocolate blend to your preference—dark, milk, or a combination—to balance sweetness and intensity.

→ What’s the best way to decorate with gingerbread cookies?

Roll out the dough evenly and chill the cutouts before baking to help maintain shape. Use festive shapes that complement the tart.

→ How do sugared cranberries enhance the tart?

Sugared cranberries add bright tartness and a sparkling, crunchy exterior that contrasts beautifully with the smooth ganache.

→ Can I prepare parts of this tart ahead of time?

Yes, the crust and gingerbread decorations can be baked ahead, and the ganache chilled until firm before assembly and serving.