Gingerbread Chocolate Tart (Printable Version)
Luscious tart with ginger-spiced crust, silky chocolate ganache, and festive gingerbread decorations.
# What You'll Need:
→ Gingerbread Pie Crust
01 -
1 ¾ cups all-purpose flour, spooned and leveled
02 -
¼ cup packed light brown sugar
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1 teaspoon ground ginger
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½ teaspoon ground cinnamon
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¼ teaspoon ground cloves
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¼ teaspoon ground nutmeg
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½ teaspoon kosher salt
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10 tablespoons unsalted butter, cold and diced
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1 large egg
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1 tablespoon unsulfured molasses
→ Ginger Ganache Filling
11 -
1 ¼ cups heavy cream
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5 ounces dark chocolate, finely chopped
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5 ounces milk chocolate, finely chopped
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3 tablespoons unsalted butter, cubed
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2 teaspoons ground ginger
→ Gingerbread Cookie Decorations
16 -
2 cups all-purpose flour, spooned and leveled
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1 teaspoon ground ginger
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
20 -
¼ teaspoon ground cloves
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¼ teaspoon salt
22 -
½ cup light brown sugar
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6 tablespoons unsalted butter, softened to room temperature
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¼ cup unsulfured molasses
25 -
1 large egg
→ Sugared Cranberries
26 -
1 cup fresh cranberries
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½ cup granulated sugar, plus more for coating
28 -
½ cup water
# Step-by-Step Guide:
01 -
Whisk flour, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Cut in cold diced butter until the mixture resembles coarse crumbs with pea-sized pieces. Add egg and molasses; mix with a fork or hands until dough clumps. If sticky, knead in a light sprinkle of flour until soft and pliable. Shape into a disc, wrap, and chill for at least 45 minutes.
02 -
Preheat oven to 350°F. Roll chilled dough between parchment sheets into a 12-inch circle. Drape over a 9-inch tart pan, press gently, trim edges, and dock base with a fork. Chill for 20 minutes. Line with parchment, fill with pie weights or uncooked rice, and bake 15 minutes. Remove weights and parchment, then bake 3–5 minutes more until lightly golden. Cool completely.
03 -
Combine heavy cream, dark chocolate, milk chocolate, butter, and ground ginger in a large microwave-safe bowl. Microwave at 50% power in 20–30 second intervals, stirring after each until mostly melted. Stir gently to a smooth, glossy consistency. Pour into cooled crust and smooth top. Chill 2–3 hours until set.
04 -
Whisk flour, ginger, cinnamon, nutmeg, cloves, and salt in a small bowl. Beat butter and brown sugar until combined in a medium bowl. Add molasses and egg, mix until smooth. Stir in dry ingredients; knead until smooth. Divide dough into two discs, wrap, and chill at least 1 hour. Preheat oven to 350°F. Roll dough ⅛–¼ inch thick on a floured surface. Cut into shapes, freeze on parchment-lined tray 5–10 minutes. Bake 8–10 minutes until edges set and lightly golden. Cool completely.
05 -
Warm ½ cup granulated sugar and ½ cup water in a saucepan over low heat until sugar dissolves without boiling. Remove from heat; stir in cranberries and coat evenly. Let sit 2 minutes. Transfer cranberries to a wire rack with a slotted spoon; dry 15–20 minutes until tacky. Roll cranberries in additional sugar until fully coated. Dry 10 more minutes at room temperature.
06 -
Once ganache is set, decorate with gingerbread cookies, sugared cranberries, and rosemary sprigs just before serving. Slice with a hot, dry knife for clean edges.
# Additional Notes:
01 -
If dough cracks during rolling, let rest at room temperature 5 minutes before continuing.
02 -
Avoid whisking air into ganache to maintain a smooth, glossy finish.