Gingerbread Cookie Chocolate Tart
Serves: 8–10
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 2–3 hours
Difficulty: Easy
⭐ Ingredients
Gingerbread Crust
2 cups (about 250 g) gingerbread cookies or gingersnaps, finely crushed
6 tbsp unsalted butter, melted
2 tbsp molasses
1 tbsp brown sugar (optional, for extra sweetness)
¼ tsp salt
Chocolate Filling
1 cup heavy cream
8 oz (225 g) semi-sweet or dark chocolate, chopped
2 tbsp unsalted butter
½ tsp vanilla extract
¼ tsp ground ginger
⅛ tsp cinnamon
Pinch of nutmeg
Pinch of salt
Festive Toppings (Optional but Gorgeous!)
Sugared cranberries
Rosemary sprigs
Small gingerbread cookies
Chocolate curls
Whipped cream
🎄 Instructions
1. Make the Gingerbread Crust
In a bowl, mix crushed gingerbread cookies, melted butter, molasses, brown sugar, and salt until evenly moistened.
Press firmly into the bottom and up the sides of a 9-inch tart pan.
Freeze for 10 minutes OR bake at 350°F (175°C) for 8 minutes for a firmer crust.
Let cool completely.
2. Make the Spiced Chocolate Ganache
Heat the heavy cream in a small saucepan until steaming (do not boil).
Pour over the chopped chocolate in a heatproof bowl.
Add butter, vanilla, ginger, cinnamon, nutmeg, and salt.
Let stand 2 minutes, then stir until silky and smooth.
3. Assemble the Tart
Pour the chocolate filling into the cooled crust.
Smooth the top with a spatula.
Chill in the refrigerator for 2–3 hours or until set.
4. Add Festive Decorations
Once chilled and firm, top with:
Sugared cranberries
Rosemary sprigs
Gingerbread cookies
Chocolate curls
A dusting of powdered sugar for a snowy effect
🎁 Tips & Variations
Make Ahead: Tart keeps well for 2–3 days chilled.
Gluten-Free: Use GF ginger cookies.
Sweeter Chocolate: Substitute with milk chocolate (reduce butter to 1 tbsp).
Extra Ginger Kick: Add ½ tsp fresh grated ginger to the filling.
❤️ Serving
Serve chilled or at room temperature for a softer, silkier texture. Excellent with whipped cream or vanilla ice cream!
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